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1 cup milk
1 stick butter
¼ cup sugar
1 teaspoon. salt
3 medium eggs, beaten
1 package dry yeast
½ cup lukewarm water
5 cups flour
½ cup brown sugar
½ cup white sugar
chopped pecans (optional)
No nutrition information available
Combine the first 4 ingredients (milk, sugar, butter, and salt) and scald. Cool to lukewarm and add the beaten eggs.
Soften the yeast in ½ cup lukewarm water and add to the first mixture.
Begin working the flour into the mixture, starting with 3 cups, stirring well, followed by the addition of a cup at a time until you can work the dough with your hands. Continue to work the dough until it is no longer sticky, and place in an oiled bowl, turning once to lightly coat. Cover and let rise in a warm place until the dough has doubled in bulk. Push the dough down, and allow to rise a second time.
Divide the dough in half and roll out until about ⅓ inch thick. Brush it with melted butter and add the sugar mixture until well covered (you may double the ingredients if you enjoy a lot of filling in your cinnamon rolls). Sprinkle liberally with cinnamon and add nuts as desired. Carefully roll the dough into a log and slice it into 1 inch rolls. Repeat with the other half of the dough.
Allow the rolls to rise one more time.
Bake at 350º for about 20 to 30 minutes until lightly browned. Remove from oven, cool, and frost.
Frosting: combine about one cup of powdered sugar with 1 tbls. of softened butter, ½ teaspoon. vanilla, and enough milk to make it a spreading consistency.