Submitted by Kenny Underwood, Pineville, Mo.


1 pint water

1 Tbsp yeast

1/2 C sugar

1/4 C oil

2 eggs

1/2 tsp salt

4 1/2 – 5 1/4 C flour

1/2 C cinnamon sugar

1/2 stick butter


In a large mixing bowl combine 2 1/4 C of flour and the yeast. In a saucepan heat water to just warm, add sugar and salt. Slowly pour the warm water mixture into the flour and yeast, mix with a mixer on low. Add eggs and oil, continue beating, adding remaining flour until it is smooth and pliable. Turn out on floured countertop and knead in more flour until it is soft, slightly sticky and elastic like, roughly not more than five minutes. Place in a greased bowl and cover with a cloth in a warm place to raise about one or one and half hours or double in size. Press dough down and divide into workable sections. Roll out into a rectangle and cover with softened butter. Mix cinnamon and sugar and spread over softened butter. Roll up jellyroll style and pinch ends to seal. Cut into slices 1 inch thick and place in greased pan leaving space to rise. Let rise until doubled, about an hour. Bake at 350 degrees for 15 to 20 minutes until lightly brown. When slightly warm (not too hot, so the icing doesn’t run) mix the icing ingredients and drizzle over the rolls. Serve warm.

Cinnamon Roll Icing


2 C powdered sugar

2 Tbsp butter, softened

1 tsp vanilla

1 Tbsp milk


Mix the powdered sugar, butter and vanilla together. Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze. Spread or pour immediately over cooled cinnamon rolls. Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.


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