1 stick butter
1 pkg.(2 1/4t) yeast
Scald milk and water. Add butter and sugar. Cool to 100*. Mix 2 c. flour and yeast. Add this to warm mixture. Beat 2 minutes. Add salt and egg. Beat 1 minute. Add 2c. flour and beat well with spoon. Refrigerate overnight(or 4 hours) covered. Roll out. Dot with butter. Sprinkle with cinnamon and sugar. Roll up. Slice into a dozen rolls and place into greased 9x13 pan. Cover and let rise one hour. Bake at 375* for 20-25 minutes until golden.
2c. conf. sugar
1/4c. soft butter
Cream the sugar and butter. Add the remaining ingredients and beat until smooth.
Yield: 1 dozen rolls
Note: It is easiest to slice the rolls with dental floss. Take a piece of floss, slide it under the roll to where you want to slice it. Then bring the ends up over the top and cross pulling tight until the floss cuts the dough completely.
I also add maple syrup to the frosting. Sometimes I'll drizzle maple syrup on the rolls before I frost them.
So this recipe I typed up weeks ago, but finally decided to share it. ;) It is my grandma's recipe and it is amazing. I have plans to make a pumpkin ring cake with eggnog icing sometime this weekend...anyone say yum!?! That is after the grocery trip is made to get the whipping cream and other important ingredients. =D
I'm off to a dance meeting...The studio I have gone to for nine years is closing this year due to the flood damage. The teachers are having a meeting to see if we can find anywhere else to have classes--they still want to teach and we(the students) still want to dance! I'm praying that they will find someplace--I don't know of any other studio in my area that has the same quality instruction.
Have a great weekend!
Love in Christ,