Spindletop Cinnamon Rolls
Ingredients
Rolls
2 tablespoons sugar
1 teaspoon salt
1 cup lukewarm milk
2 packages Fleishman’s dry yeast, dissolved in ½ cup lukewarm water
1 egg
5-6 cups flour
butter
brown sugar
cinnamon
1/3 Wesson oil
Icing
½ cup butter
3 cups powdered sugar
1-2 teaspoons vanilla
1 ½ tablespoons milk
Instructions
To make the cinnamon rolls:
In a large saucepan, heat milk, oil, sugar, salt and egg to lukewarm (do not heat beyond lukewarm as to avoid cooking egg). Remove from heat. Add dissolved yeast. Add flour while stirring until it reaches the consistency of bread dough. Knead for 5 minutes. Let rise in a covered, buttered bowl for 30 minutes. Roll out dough and butter well. Spread generously with brown sugar, and sprinkle with plenty of cinnamon. Roll up dough. Cut into 1-inch rolls – use either a thread drawn through the rolls or cut with a knife. Place rolls touching in a buttered 12” x 16” pan (two 9” cake pans can be used alternatively). Let rise for 30 minutes. Bake at 425° for first 15 minutes. Cover loosely with foil. Continue baking for 5-8 minutes longer. Invert pan onto foil immediately to cool.
To make the icing:
Cream the butter until smooth. Add in the powdered sugar – one cup at a time – alternating with a liquid (1 cup powdered sugar, vanilla, 1 cup powdered sugar, milk, 1 cup powdered sugar). Ice warm cinnamon rolls generously.
