Recipe Name
Carolyn's Cinnamon Rolls
Notes
I often prepare this the night before using cold water. I put the rolls in the fridge to rise overnight. In the morning, pull out of the fridge and into the oven for warm cinnamon rolls for breakfast!
Yield
12-16 rolls
Category
Breads & Rolls
Contributor
Carolyn Eshelman
Country/Ethnicity of Origin
USA
Ingredients
4 cups flour (approximate)

`3/4 cup mik powder (I often omit this) 1 tablespoon dry active yeast 1 teaspoon salt 3 tablespoons sugar 3 tablespoons oil 1`1/2 cup warm water butter cinnamon brown sugar

Instructions
Add yeast to warm water (unless putting in fridge overnight). Combine 2 cups of flour, milk powder, salt, and sugar and mix well. Add yeast and water. Beat until smooth. Gradually add rest of flour.

Knead till dough is smooth and elastic. Roll out dough to `1/4 inch thick rectangle. Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up like a jelly roll. Cut in `3/4 inch pieces. Place in greased baking dish close together but not touching. Allow rolls to rise until double. Bake at 400°F (205°C) for 20 minutes or until golden brown.

Drizzle with glaze made of powdered sugar, 1/8 teaspoon vanilla and a bit of milk.