Lion House Cinnamon Rolls

This was my first attempt at making cinnamon rolls and I was pleased with the outcome on the taste. I have some learning to do on how to roll them out and roll them up so that they look pretty when all is said and done! We were invited to a friends house for dinner so we took half of the for dessert and saved the other half for our Sunday Conference Brunch. They are definitely best hot from the oven. But the boys loved them either way--No Complaints here!

Cinnamon Rolls

2 1/2 cups water
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup nonfat dry milk
2 Tablespoons active dry yeast
1 cup granulated sugar
1 Tablespoon salt
7 cups all-purpose flour (All the Lion House recipes I've tried have always taken more flour than called for, to make it work)
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1 Recipe of Powdered Sugar Icing (see below)

Place water, oil, eggs, vanilla, and dry powdered milk in a large bowl of an electric stand mixer and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 cup sugar, salt, and flour.

Put dough hood on mixer and ix for 10 to 15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours. Turn dough out onto a well-floured surface and roll out into a rectangle shape (I think I rolled mine to big). Brush with melted butter. Sprinkle with sugar and cinnamon. Roll up rectangle lengthwise and cut into 1-inch slices. Grease a cookie sheet or line with parchment paper. Place rolls on cookie sheet, cover with plastic wrap, and allow to rise until doubled in size 1 to 1 1/2 hours.

Bake at 375 degrees for 12 to 14 minutes. After baking, let rolls cool slightly before frosting. Frost with Powdered Sugar Icing or Buttercream frosting. Makes about 18 rolls. (I got two jelly-roll pans full around 24+Rolls)

**Note: If you want to make the dough a day ahead, mix dough according to directions. Instead of allowing dough to rise, place it in an oiled bowl, cover with plastic wrap, and refrigerate overnight. When ready to use, remove dough from refrigerator and follow directions for rolling out, rising, and baking. It will take longer for the shaped rolls to rise because dough will be cold.
{Lion House Bakery cookbook, P 9}


Powdered Sugar Icing

2 cups powdered sugar
1 teaspoon vanilla
1/4 cup half and half or evaporated milk (I used regular 1% milk)

Mix all ingredients together in a small mixing bowl and beat until light and well mixed.

{Lion House Bakery cookbook, P 9}