November 18, 2008 
Cinnamon Rolls from @WilmaDelgado
Dough:
1 pkg. Rapid Rise Yeast
1/4 warm water
4 cups sifted flour (bread flour is best)
1 tsp. salt
1/4 cup sugar
1 cup butter, cut into small pieces
2 eggs, beaten
1 cup milk, scalded and cooled to luke warm
Filling:
1 cup sugar
2-3 tbls cinnamon
butter for melting
raisins-optional
pecans-optional
Glaze:
2 cups powdered sugar
2 tbsp milk
1 tsp vanilla
Dissolve yeast in warm water.
Combine flour, salt, and sugar. Cut in butter.
Combine eggs, milk and yeast. Add to flour mixture.
Blend.
Cover tightly and refrigerate overnight. ( I have skipped this step and it still is ok-couple hours is usually ok)
When ready to use, refrigerate unused portions.
On floured surface, roll 1/2 the dough into a 8X12 rectangle.
Combine sugar and cinnamon for filling.
Melt butter for filling.
Spread melted butter over the dough and then sprinkle with cinnamon/sugar mixture.
Roll the dough up and slice dough into 1 inch slices.
Place cut side up onto a greased baking sheet.
Cover and let rise for about an hour.
Brush with more melted butter and bake @ 400* for 12-15 minutes or until golden brown.
Stir together ingredients for the glaze and drizzle on warm rolls.
You can make these as big or as small as you want.
