Cinnamon Rolls

Almost every morning, our cinnamon rolls were gone in less than one hour after opening the doors. People would drive from all over the area on a saturday to eat them. They are soft & gooey & absolutely delicious! I am not a very experienced baker, unlike my husband, and I can make these taste just like the way we use to make them at our shop. So if I can do this, anyone can! I will never forget being so tired of working 18 hours a day 6 days a week. One morning as I was walking into the bakery to open the front doors, the sun was coming up and I smelled my Grandma Fanny's kitchen .....it was the smell of our cinnamon rolls bellowing out the door. My Grandma Fanny was famous for her cinnamon rolls and I thought at that moment it was her saying..."Keep up the hard work. Hang in there!" I hope these will fill your kitchen with sweet smells & possibly memories of your childhood. Enjoy!

Village Baking Co. Cinnamon Rolls

3 oz. Butter (1/2 stick)

6 1/2 tbs sugar

1 egg

3 1/2 cups flour

2 tsp yeast

1 1/4 cup milk

Cream butter & sugar in mixing bowl. Add one egg. Switch to dough hook and add flour, yeast & milk. Put on slow speed for 4 minutes and then on second speed for another 5 minutes. Place in greased bowl, put towel over it & let ferment for 2 hours. After fermentation, roll out dough, pour 1 /4 cup of melted butter on dough & sprinkle sugar & cinnamon generously. Roll dough into log, cut in 2-3" pieces & place in greased dish. Bake at 350 until top is golden brown.

Icing:

Bring 1-2 tbs of water to boil. Pour into bowl add 1 to 2 cups of powdered sugar. Whisk until made into icing. Take knife & spread over rolls.