Fast Cinnamon Rolls

Stephanie Lambert

Mix, cover and let stand 15 min. (Approx. 2-3 times original size)

1/3 Cup Sugar
3 Tablespoons yeast
½ Cup oil
1 ¼ Cup warm (almost hot) water

Blend into the above mix:
2 beaten eggs

Mix together:
1 ½ teaspoon salt
5 ¼ cups flour
Put it all in the mixer and knead away.
Till dough is firm and smooth.

I use a Kitchenaid and put the yeast mixture in the bowl to rise. Then I put in the beaten eggs and salt and add 5 cups of flour and more as needed.

Mix these together:
1 1/2 Tablespoons cinnamon
½ Cup sugar

Melt:
¼ cup butter

Roll out dough to approx. ¼” or a tad thicker (rectangle or square shaped)
Brush with butter, sprinkle with cinnamon.
Roll up and cut in 1 inch sections.

Place on ungreased cookie sheet and let rest 10 min. If they are fairly close (almost touching) more of the roll is soft because the edges don’t brown. (When they rise they will touch.)

Bake at 425 degrees 10-15 min. Usually closer to 8-10 min. Lightly golden on top.
Frost—we like cream cheese frosting.