Cinnamon Rolls for Company!

When it comes to the holidays, sometimes the best recipes are the ones we got from our mothers!

This one is my mother's creation and has wonderful references like fuzzy yeast, and add flour until it feels right! I think her descriptions are good enough though that most of us can easily follow them.

And these rolls are the hit of everyone's holiday breakfast table!

My Mother's Cinnamon Rolls
1 qt. milk
3 level tbsp. of yeast (or one 3-package strip)
4 egg yolks
1 lb. margarine
1 c. sugar
1 tbsp. salt
10 to 12 cups of flour This amount varies. You add flour until dough is very soft. (Remember dough loses stickiness when it rises.)
Cinnamon and sugar blended for shaking onto rolled dough. (This should be a ratio of cinnamon and sugar that suits your taste!)

Directions:

Heat milk until it's hot to the touch, but not so hot you can't keep your finger in it (though I'm not sure why you would want to) and add yeast.
After yeast has grown "fuzzy" and milk is cool, add egg yolks, margarine, and sugar.
Mix.
Begin to add flour until dough is very soft -- remember you must be able to roll it, but it should be very soft.
Knead well.
Set aside. Let rise until double in bulk. Knead again. Let rise.
Take about 1/3of the dough, roll out on flat surface (some people can do this with their fingers, others will need a rolling pin) then sprinkle with sugar and cinnamon. Use your fingers to spread the sugar and cinnamon evenly. Remember: This is to your taste. If you like more cinnamon feel free to add!

Roll into a jelly roll.
Cut in 1 inch segments.
Place segments on greased cookie sheets, leaving at least one inch of space between rolls.
Continue until all dough is used.
Let rise on cookie sheet until a little more than double in size. Bake at 350 degrees for 15 to 18 minutes.

Icing:
1 lb. powdered sugar
4 tbsp non-dairy creamer
1 stick margarine
1 tbsp. maple flavoring
Enough water to make spreading consistency you desire.

Blend powdered sugar and non-dairy creamer in mixing bowl. Blend in margarine with hand mixer. Once sugar and margarine are creamed, add maple flavoring. This may be spreadable as is. If not, add water to the icing in increments of one teaspoon until you have the spreading consistency you need.

Then spread this wonderful icing on your rolls! If you spread on when the rolls are warm, icing will melt between the layers. Some people (like me) love this. Others wait until the rolls are cool for a less sticky roll! Especially if you plan to serve them to company!

Enjoy!

susan from her mom Helen Petrunak