Cinnamon Rolls

Makes 24 rolls

1 ¾ cups warm water
1 Tbsp instant yeast
½ Tbsp sugar
¼ cup powdered milk
2 eggs
½ Tbsp salt
¼ cup sugar
½ cup oil
6 cups all purpose flour

Dissolve yeast and ½ Tbsp sugar in warm water. When it bubbles up, add powdered milk, eggs, salt, sugar, and oil. Then add flour 1 cup at a time and mix well until dough is cleaned from the sides of the bowl, and is soft and pliable like elastic. Put a small amount of oil into a large bowl and roll the dough around, until it is lightly coated. Cover and let rise until double. (1 ½-2 hours)

Punch down dough, and divide into two equal pieces. Roll out each piece into a large rectangle ½ inch thick. Spread filling onto each rectangle and roll up tight lengthwise.

Filling
1 cup butter
1 cup sugar
1 cup brown sugar
¼ cup cinnamon

Melt butter and add sugars & cinnamon and mix well. Cut rolls into 2 inch sections and place in 2 greased 9x13 pans. {Dental floss is an EXCELLENT tool for cutting the rolls} Let rise for 45 minutes, until doubled in size.

Bake for 25-30 minutes @ 350 degrees. Frost while still warm, and enjoy.

Cream Cheese Frosting
8 oz cream cheese
1/3 cup butter
4 cups powdered sugar
2 tsp vanilla
1 tsp milk

Cream together cream cheese and butter. Gradually add in the powdered sugar, vanilla and milk. Mix until smooth and creamy.

Caramel Pecan Version

Spray 2 9x13 pans with cooking spray, and fill pans with the following caramel sauce
2 cups butterscotch chips
1 cup corn syrup
1/3 cup butter
1 cup chopped pecans

Melt together, stirring constantly until smooth.Place rolls on top of caramel sauce in pans, and bake as directed above. When rolls are finished, place a large sheet pan on top of rolls and turn upside down while holding 9x13 pan. Allow the sauce to drip over rolls before removing pan. Enjoy!