Cinnamon Rolls.

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Cinnamon Rolls from Beckie:

2 cups milk, scalded (medium-low heat, wait for steam off the top)

2 eggs

1/2 c. vegetable oil

2 t. salt

1/2 c. sugar

2 T. yeast

almost 6 c. flour (I use bread flour)

1 stick butter, melted (for filling)

Dissolve yeast in cooled milk. Add beaten eggs and other ingredients - mix in enough flour to make it manageable (won't clean off sides of bowl, will be sticky). Move dough to large greased bowl, heat oven to 170 degrees and then turn off. Place bowl in oven, covered by towel, for 20 - 25 minutes. Remove from oven, punch down and leave on counter to rise another 20 - 30 minutes. Roll out, keeping dough thick, and spread melted butter over dough. Sprinkle with the following (will make enough for two batches):

Cinnamon Roll Filling:

1 1/2 c. sugar

1/3 c. brown sugar

2 T. cinnamon

2 T. flour

Roll up and cut into 1 inch slices - place on greased baking sheet. Cover and let rise 20 minutes and bake at 375 degrees (350 degrees convection) for 15-18 minutes.

Cinnamon Roll Frosting:

1/3 c. butter, softened

3 c. powdered sugar

1 t. vanilla

2 - 3 T. milk, depending on desired consistency