Lanette's Cinnamon Rolls
3 ½ C. warm water
1 C. oil
6 T. yeast (I use instant yeast)
¾ C. sugar
Mix together and let set 15 minutes.
3 beaten eggs
2 tsp. salt
10 C. flour (no more than 11)
(The dough will be a tad sticky, but will be easy to handle once it's ready to roll out.) Knead 10 minutes in mixer. Oil or flour counter (I prefer to lightly oil it and sometimes I put a little flour on top of that) Roll out to ¾ in thick. You'll get a rectangle about 26 inches by 18 inches. Spread with 1 cube melted margarine then sprinkle with 1 ½ C. brown sugar. (I use about 2C.) Mix ¾ C. white sugar with 3 tsp. cinnamon and sprinkle over brown sugar. Cut in 1-2 inch slices and place on cookie sheet.... 12 rolls per large cookie sheet. Let rise 10-15 minutes. Bake at 400 degrees for 15-20 minutes. Frost while warm.
4 C. powdered sugar
1/2 C. milk
1/4 C. melted butter or margarine
1 tsp. vanilla or orange flavor (both if you'd like!)
Mix until smooth & spread on warm cinnamon rolls.
Joy's Notes: To cut the cinnamon rolls after they're rolled, I spray a serrated knife with cooking spray & lightly saw through the roll. OR you can us a piece of heavy thread (Dental floss would work) and lift the roll enough to slide the thread under, bring it around the roll, cross & pull it tight around the roll... it will cut through pretty slick. For the frosting, I use a spatula to smooth that on the hot rolls. It should go on nice enough to drip off the sides of the cookie sheet so be sure it's on a solid surface. If you want smaller rolls, divide the dough in half & roll each section into a smaller rectangle.
..... Don't forget to have a nice sized glass of milk to go with this!