BeSt CiNnAmOn RoLLs EvEr!!!

It is so true! I have been searching for a really good cinnamon roll that isn't "heavy". I have found that if you don't have enough room on your cookie sheet to cook all of these, leave them uncut on the roll and store in your fridge until you want to bake them.

INGREDIENTS:

2 pkg yeast
1 tsp sugar
1 cup warm (not hot) water
1 12/oz can evaporated milk
2/3 cup melted butter
3/4 cup sugar
4 tsp salt
6-8 cups of flour
butter
raisins (optional)
Cinnamon (LOTS!!!)
Sugar (to mix with cinnamon)


PREPARATION:

Mix first 3 ingredients. Add the next 5 ingredients to make the dough. Let stand for 10-15 minutes. turn dough onto floured surface, knead vigorously (or use dough hook) until dough is smooth and elastic. Slap dough on the counter several times to remove any air bubbles. Place in large greased bowl (turn dough over once so it is greased on top). Place in warm (not hot) oven for 1 hour. On floured surface roll dough into rectangle. Spread liberally with butter, sprinkle with cinnamon and sugar mixture. Roll up and slice into 1 1/2 inch slices. Heat oven to 400 degrees, then turn down to 350. Bake for 15-20 minutes. When baked, frost immediately with cream cheese frosting (recipe below) or use butter cream cake frosting. Serve while warm or eat later!


CREAM CHEESE FROSTING:
1 box powder sugar
evaporated milk
1/2 cup melted butter
8 0z cream cheese softened

with electric mixer, combine powder sugar, enough evaporated milk to make a stiff frosting.
Add softened cream cheese and mix on high for 1 minute. Add more milk for preferred consistency.