Cinnamon Rolls...from scratch!

I haven't made these in forever and thought I would share the recipe. I think it's safe to say that most people buy cinnamon rolls, but they are so much better made from scratch. What isn't better homemade right? As the weather gets colder(off and on in Texas), I can't help but bake my buns off!


2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil
6 to 7 cups of flour
Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes.

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want huge cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish is about 2 hours.

ICING:

1 stick butter-softened
1/2 tsp pure vanilla
4 cups powdered sugar
1-2 tbsp whole milk

Add butter, vanilla and half of powdered sugar. Add milk and rest of sugar until icing is done to your desired consistency.