Cinnamon Rolls

Cinnamon Rolls

2 C warm milk
2 C warm water
2/3 C oil
2/3 C sugar
2 T salt

Mix, then add

9 C flour
2 T instant yeast (mix in with flour)

Place in oiled bowl and let raise double.
Punch down dough and divide in half.  Roll to approximately 15 x30 inches.

Filling (for each tray)
1 cook and serve butterscotch pudding (3.4 oz) powder
1/2 C sugar
1/2 C brown sugar
1 T cinnamon
Mix together and set aside.
1/2 C butter softened

Spread butter on dough, sprinkle with sugar and pudding powder mixture. Roll up and cut rolls with floss approximately 2 inches apart to make 15 rolls.  3 across, 5 rows.  Let rise for an hour or more if needed and bake at 375 for approximately 15 minutes.  Frost while warm.

**Makes 2 sheets with 15 rolls each.  Cut recipe in half for one tray of rolls.

Cream Cheese Frosting for Cinnamon Rolls
4 oz cream cheese
1/2 C butter
2 t vanilla
3 C powdered sugar

Whip until light and fluffy and spread on warm rolls! Covers one cookie sheet worth of rolls.

Buttercream Frosting for Cinnamon Rolls

3 C powdered Sugar           
2 t vanilla
1/2 C butter, softened           
enough heavy cream to make spreading consistency

Spread on rolls a couple minutes out of the oven! Covers one cookie sheet worth of rolls.