(from the kitchen of Launa Haslam – teacher at South Jordan Elementary)

We made these on Thanksgiving 2009 at Nicole and Mandy’s house. Mamacita came with us that year to Utah and had a glorious time. We did our traditional Thanksgiving hike and everyone enjoyed it. These rolls were absolutely wonderful! Can’t eat just one!

1 cup sugar

1 cup margarine

3 cups milk

1 cup hot water

4 eggs

11 cups flour

4 1/2 Tablespoons SAF instant yeast

(Although the original recipe states that the yeast must be SAF brand, I used regular yeast and they came out fine.)

4 teaspoons salt

Combine margarine, milk, sugar, and water. Heat in microwave until warm, about 2 – 3 minutes. (Do not get too hot.) Using a mixer with bread hooks, start mixing. Add eggs and half of the flour. Mix well. Add yeast and salt, continue mixing. Add remaining flour. When mixed in, turn to high speed and let knead for 11 minutes. Let dough rise in mixer for 5 to 10 minutes, until puffy. Turn out onto floured cloth (or floured board) and divide into flour balls. Using a rolling pin, roll first ball into a circle the size of a pizza. Using a pizza cutter, cut circle into twelve wedges. To form a roll, take wedge of dough, turn it over and fold in wide corners so they meet. Then roll up like croissant. Place on 24 inch greased baking pan. Let rise about

15 minutes until puffy. Bake at 375 degrees for 12 – 15 minutes or until dark golden brown. Rub top of hot rolls with a pat of margarine.

FOR CINNAMON ROLLS: After mixing, roll dough into a large rectangle. Spread dough with two squares of softened butter or margarine and top it with either sugar and cinnamon or brown sugar and coconut. Roll like a jelly roll. Cut with string or dental floss about 1 inch thick. Place on greased pan close to each other so they will rise tall and spread out flat. Bake until dark golden brown. Let cool.

CINNAMON ROLL FROSTING: Frost with cream cheese frosting. (Beat: 8 oz cream, 1/2 cup butter, 2 lbs powdered sugar, 1 teaspoon vanilla, drops of milk until it makes a fluffy consistency.)

CINNAMON ROLL PRALINE ICING (Eric uses this when Nicole made some cinnamon rolls for us when we visited on our way back home from our mission at Adam-ondi-Ahman in 2015. This is the best icing or glaze!)

½ Cup firmly packed light brown sugar
¼ Cup butter
3 Tablespoon milk
1 teaspoon vanilla
1 Cup powdered sugar

Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Removed from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 – 5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cooled cake or cinnamon rolls.