Cinnamon Rolls

My husband kindly brought it to my attention the other morning that he had been waiting for about 4 years for me to make him cinnamon rolls. Four years ago or so, our friend, Diana Graalum, baked these cinnamon rolls for a BICF church potluck, and she was so kind to send me her recipe. Although I've intended many times to bake her cinnamon rolls, due to the time commitment (2 1/2 hrs) and the fact that, well, I'm kind of scared of using yeast and the whole bread making process, I've shyed away from making things with yeast. But I decided this is the time to face my semi-fear of baking with yeast so Jeff doesn't have to wait any longer.

Cinnamon Rolls
Makes 24 small rolls

Ingredients
4 to 4 1/3 C. all-purpose flour
1 pkg (.25 oz) active dry yeast
1 C. milk
1/3 C. sugar
1/3 C. butter
1/2 tsp. salt
2 eggs
3 Tbs. butter, melted
1/2 sugar
2 tsp. ground cinnamon

Instructions
1. In a large mixing bowl, combine 2 cups of the flour and yeast; set aside. In a medium saucepan, heat and stir milk, the 1/3 cup of sugar, the 1/3 cup of butter and salt just until warm (120 to 130 degrees F) and butter almost melts. Add milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.

2. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough ina lightly greased bowl, turn once to grease dough. Cover and let rise in a warm place until double in size (about 1 hours).

3. Punch down dough. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9x 1-1/2-inch round baking pans.

4. Rolls each portion of the dough into a 12x8-inch rectangle. Brush the 3 Tbs. of melted butter over the dough. Combine the 1/2 cup of sugar and cinnamon; sprinkle over dough. Roll up into a sprial, starting from a long the side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place until nearly double (3o minutes).

5. Bake in 375 degree F oven for 20 to 25 minutes or until golden. Cool slightly; spread on icing (if using).

Butter Cream Frosting
Makes enough to frost tops and sides of two 8- or 9-inch cake layers
(12 servings)

Ingredients
1/2 C. margarine or butter
1 tsp. vanilla
4 C. sifted powdered sugar
1/4 C. milk

Instructions
1. Beat margarine or butter and vanilla until fluffy. Gradually add sifted powdered sugar alternating with milk, beating well after each addition.

2. Beat in additional milk, if necessary, to make into spreading consistency.