Jeanette’s Cinnamon Rolls

1 cube butter

3 c. hot water

3 eggs slightly beaten

1 c. powdered milk

1 c. evaporated milk

1 T. salt

2/3 c. sugar

1 1/2 T. yeast

1/4 c. water

1 T. sugar

9 to 11 cups of flour

cinnamon and sugar

Melt butter in the 3 cups of hot water in a large mixing bowl.** Combine yeast, 1/4 cup water, and 1 T sugar and let sit. Meanwhile add to the mixing bowl eggs, powdered milk, evaporated milk, salt, and sugar. After yeast starts to get bubbly, add to the mixing bowl. Add flour to make a soft dough, about 9 to 11 cups. Mix thoroughly. Let rise until double. Punch down and knead. Let rise for 15 minutes. Roll out dough to 1/2 inch thickness. Butter dough. Sprinkle liberally with sugar and cinnamon (don't skimp on this part). Add brown sugar, raisins or nuts if desired. (be careful Roll up into long roll. Cut 1 inch thick slices and place on greased cookie sheet 1/2 inch apart. Let dough rise nice and high. Bake at 360 for 15 to 20 minutes.

Buttercream frosting

1 cube butter softened

1 big squirt of vanilla - I like lots, but you can add to taste

powdered sugar - about half a bag or so

a little milk to make it nice and creamy - usually about 1-2 teaspoons and you can use the leftover canned milk from the rolls.

Mix with a hand mixer until light and creamy. Frost cinnamon rolls when they are cool.

If you like the bottom of the rolls caramelized, melt butter on baking sheet, then sprinkle with brown sugar. Place rolls on top of this to rise, then bake. When done, turn pan over and let the caramel drip over the rolls for a few minutes before removing pan.

**I use a bosch mixer and it makes this recipe so much easier.