Cinnamon Rolls

Before making these rolls, I had always relied on the refrigerated cans of cinnamon rolls that you buy at the grocery store and bake at home. Then, my husband gave me a red Kitchen Aid mixer for Valentine's day. I went on a baking FRENZY! One night, my husband was coming in late from a business trip. I knew he would be hungry, and I decided to surprise him with the scent of fresh-baked cinnamon rolls when he arrived home. These cinnamon rolls turned out to be so delicious. The recipe makes between 15 and 20 rolls. I took some of the extras to our neighbors upstairs. Later, the lady who lives above us said that her sons loved them. Even though these require a little extra work, I'll never go back to the store-bought ones!

1 cup scalded lukewarm milk (On the stove, cook the milk on low heat until small bubbles form around the edges of the saucepan.)

1 pkg. yeast

1/2 cup butter, melted

1/2 cup sugar (white or a mixture of white and light brown)

1 tsp salt

1 egg

3 1/2 cups flour

chopped nuts (optional)

Combine milk and yeast and let stand to soften. Add the rest of the ingredients. Knead until smooth and satiny. Place in greased bowl, turning to grease all sides. Cover and let rise until double in bulk. Roll out dough, spread with butter and sprinkle with sugar and cinnamon (and nuts if desired). Roll up jelly roll fashion and cut into 1-inch rolls. Cover and let rise again until double in size. Bake at 375 degrees F for 15-20 minutes, or until done. Frost while warm.

Frosting:

1 stick softened butter (or margarine)

1 tsp vanilla

2 tbsp milk

1 box of confectioners sugar (about 2 cups)

With an electric mixer, mix ingredients together until smooth.