Cinnamon Rolls

    Dough:

• 4 oz.  Butter

• 2cups   milk 

• 4      eggs

• 1 tsp. Salt

• 6 oz.  Sugar

• 8 cups Flour

• 2 Tbl. Yeast

    Filling:

• 8 oz. Butter

• 1/2 cup Brown sugar

• 1 tsp Cinnamon

• 1/3 cup chopped nuts

    Icing:

• 2c. sifted sugar

• 1/4 c. soft butter

• 1/4 tsp. salt

• 1 t. vanilla

• 3-4 T. milk

    Dough

Melt 4 oz. butter with 2 c. milk until lukewarm.  In mixer beat 4 eggs, 1 tsp. salt and 6 oz. sugar together.  Combine milk mixture with eggs and place 4 c. flour in bowl.  Mix until smooth.  Add 2T.yeast, attach dough hook and add 4 c. flour.  Mix for 7 min. 

Place dough in a well oiled bowl and let rise until double in size. 

Roll dough out into a 16" x 12" rectangle.  Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes.

    Filling:

Spread melted butter over dough to within 1 inch of edges, then sprinkle with sugar, cinnamon and nuts. Roll dough up tightly on long side.  Press edges to seal and form into a 19 inch long, evenly shaped roll.  With a knife or 8 inch long piece of dental floss, cut roll into 12 pieces.  Place rolls cut side down into a greased 13 x 9 baking pan.  Let rise until double in size.  Bake at 350 for 30-35 min and cool.

     Icing: 

Cream together 2 c. sifted confectioners sugar and 1/4 c. soft butter. Add and beat until smooth 1/4 tsp. salt, 1 tsp. vanilla, and 3-4 T. milk. If too thin, add a little confectioners sugar, if too thick, add a little milk.  Spread on fully cooled cinnamon rolls.