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Cinnamon Buns
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Here's a little more about this recipe:

These cinnamon rolls are a favorite of family and friends. They are always requested when we have slipovers and for special holidays. Our 4-H group often serves food at auctions and these are even requested to put on the menu from familiar customers and auctioneers! They are super easy, super cheap, and best of all super yummy! Two batches costs about $2.00 to make (if you buy yeast in bulk) and you get 32 rolls that tastes like the ones you pay 1.45 each for in the mall.

This recipe doubles well , even triples well.

Recipe as follows:

• 1tablespoon of dry yeast
• 1 cup warm milk
• 1/3 cup white sugar
• 1/2 cup melted butter
• 1 tsp. salt
• 2 eggs
• 4 cups flour

1. Dissolve yeast in warm milk.
2. Add rest of ingredients and mix well. Knead into ball.
3. Let rise until double in size(about one hour).
4. When ready, roll out to about 1/4 inch thick.
5. Spread melted butter* on top of rolled out dough.
   
   *The melted butter is the butter listed as part of the dough half of the recipe. There is separate butter for the filling part.

Then sprinkle cinnamon mixture as follows:

• 1/4 cup butter, softened
• 1 cup brown sugar
• 3T cinnamon
  
  Don't cheat and use cheap cinnamon.
  I use Korintje Cinnamon, that I buy in bulk. I know this is why everyone thinks these are to die for! Sometimes it is available in bulk form in organic stores or nutrition centers.

1. Spread butter over dough evenly.
2. Sprinkle sugar and cinnamon mixture.
3. Roll dough up.
4. Slice into about 1 inch slices.
5. Place on a greased pan.
6. Bake 10 minutes at 400
   
   (The rolls can rise for an hour after they are cut and then placed into the preheated oven.)

Icing:

• 1/2 c butter
• 1 1/2 cup powdered sugar
• 1 oz. Cream cheese
• 2T whipping cream (milk works icing wont be as fluffy)
• 1 tsp. vanilla extract
• pinch of salt

1. Beat until fluffy.
2. When rolls are hot spread lots of icing on them

Tip:
The dough can be made the night before needed. Skip the final rising step. Let rise overnight in the refrigerator. In the morning bake.

They do taste better if you let rise and then bake. They are lighter. If you use the overnight method, let dough stand and get close to room temp, but not necessary.

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