Cinnamon Rolls

The recipe originates from the Lion House in Salt Lake City. In addition, recipes for honey butter and frosting are included. Enjoy!


Lion House Dinner Rolls
Ingredients:2 c. warm water (110-115 degrees)
2/3 c. nonfat dry milk (instant or non instant)
2 tb. dry yeast (2 packets)
1/4 c. sugar
2 tsp. salt
1/3 c. shortening (butter or margarine at room temp)
1 egg
5-5 1/2 c. flour (bread flour)


In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of the mixer until ingredients are wet then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until ingredients are wet then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix in well. If the dough is sticky add another 1/2 cup of flour and mix again. (This can be done by hand or mixer) The dough should be soft, not overly sticky, and not stiff. IT IS NOT NECESSARY TO USE THE ENTIRE AMOUNT OF FLOUR.


Scrape the dough off the sides of the bowl and pour approximately 1 tbsp of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered by the oil. (This helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size. Sprinkle cutting board or counter with flour and put dough on the flour. It is now ready to cut or shape into desired rolls. Place on greased baking pan. Let rise in a warm place until the rolls are double in size (approximately 1-1/2 hours. Bake in a 375* oven for 15-18 minutes or until they are browned to your satisfaction. Yields about 1-1 1/2 dozen rolls.
Dough can be frozen for a max of 5 weeks.

CINNAMON ROLLS
Ingredients:
1 recipe of Lion House roll dough (below)
soft butter
1/2 cup brown sugar
1-2 teaspoons cinnamon

Prepare one recipe of the Lion House roll dough and allow rising until double. Sprinkle flour on work area, place dough on flour and roll out to 12"x8" rectangle. Spread with soft butter. Sprinkle with mixture of ¼ cup sugar and 1-2 teaspoons cinnamon (depending on your taste), and roll up like a jelly roll. Slice into one-inch slices and place on a well-greased pan with space between so they can rise. Allow to rise until double in size and bake in a 375 degree oven for 10-15 minutes, or until light golden brown. Remove from the oven and allow cooling. Combine 3 cups of powdered sugar, 2 teaspoons Vanilla and 1/3 cup half and half, cream, evaporated, or regular milk. Mix until smooth. Gently spread frosting on the rolls with your hand or drizzle on with a spoon. Allow to cool slightly and enjoy!

HONEY BUTTER (FOR DINNER ROLLS)
1 c. butter
3/4 c honey
1/4-1/2 tsp vanilla
Beat for 30 minutes so it will not separate.

CINNAMON ROLL FROSTING
2 lb bag powdered sugar
1 stick butter
1/2 c shortening
2-3 tsp vanilla
Milk (Noelle used whipping cream)
Mix first 4 ingredients well. Add milk choice to get desired consistency.