Cinnamon Roll Recipe

This recipe comes from a booklet I received in high school home economics class.  It was published by Fleischmann yeast company in 1962.

RICH DINNER ROLLS

1 cup milk

¼ cup sugar

1 tsp. salt

½ stick margarine

½ cup warm water

2 packages yeast

2 eggs, beaten

5 ¼ cups flour

Scald milk, stir in sugar, salt and margarine.  Cool to lukewarm. Measure warm water into a large mixing bowl, add yeast and stir until dissolved.  Add milk mixture, eggs and 2 cups of flour.  Beat until smooth.  Stir in enough of the remaining flour to make a soft dough.  Turn out onto a lightly floured board; knead until smooth and elastic, about 8-10 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm place until doubled in bulk.

Punch down.  Torn out on lightly floured board.  Proceed according to directions for cinnamon rolls or shape and bake as dinner rolls.

CINNAMON ROLLS

Divide dough into two pieces.  Roll out until it’s a little more than ¼” thick.  Spread with melted margarine, sprinkle with sugar and cinnamon.  Roll up and slice about  1 ½” thick.  Bake at 350° For about 20-25 minutes or until done.

Mix powdered sugar and milk for a glaze and spread onto rolls while still warm.