Cinnamon Rolls

Make dough the day before.

1cup water
1cup butter
3/4 cup sugar
2 teaspoons salt
1cup cold water
4 eggs,slightly beaten
2 (0.25-ounce) packages yeast
1/2 cup warm water
7 1/2 cups flour
1/2 cup butter
1 cup brown sugar
1/4 cup cinnamon
1 recipe Powdered Sugar Glaze

Powdered Sugar Glaze

1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla

In a large pot bring 1 cup water to a boil. Add the 1 cup butter,sugar, and salt. Remove from heat. Add 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight.

When ready to roll out, divide the dough into thirds. Lightly flour surface of bread board. Roll dough out into a 12x6 inch rectangle about 1/2 inch thick. Spread each rectangle with one third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one third of brown sugar and cinnamon mixture over surface of dough.

Roll up jelly roll style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough.

Let raise 2-3 hours. Bake one sheet at a time at 375 for about 15 min. or until lightly browned. Spread with Powdered Sugar Glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.

These taste just like Cinnabon's recipe!

*Recipe taken from The Essential Mormon Cookbook