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Mrs. Salisbury's Frosted Cinnamon Rolls

Recipe and Instructions:

Oven: 375 degrees
Baking Time: 25-30 minutes
Makes 12 rolls

Dough
1 ½ c warm water (98.6)
¼ c honey or (1/3 c white sugar)
1 pkg or scant T of Active Dry Yeast
4 T butter
½ c non-fat milk
4 c bread flour (plus ½+ c flour for kneading and rolling dough)
1 ½ t salt

Filling
1 c brown sugar
¼ c flour
1 T cinnamon
1 cube (room temperature) butter (1/2 cup)

Cream Cheese Icing
2 T butter
4 T cream cheese
1 t vanilla
1 c powdered sugar
1 t milk

Alternative: Powdered Sugar Icing
4 T butter
1 t vanilla
1 c powdered sugar
1 t milk

In a large bowl combine warm water, honey, yeast, butter and non-fat milk. Stir and let the yeast bubble for about (5 minutes). Add flour and salt. Stir with a spoon until a dough starts to form a ball. Knead the dough by hand in the bowl, dust with flour as needed for about 5 minutes.

When the ball of dough is smooth. Use a bench scraper or a table knife and cut the dough apart
and knead the dough again. Do this 3 times (this will increase the gluten and give the dough a
marvelous texture). When the ball of dough is round and smooth, cover the bowl with plastic wrap
and let rise in a warm place for 45-60 minutes.

Cover counter with plastic wrap, lightly dust with flour. Place dough on floured surface and roll the dough out into a large rectangle 1/8-1/4 inch thick. Spread filling on the dough, leaving a 1 inch margin on the outside of the dough. Roll dough up and pinch closed. Turn dough over, so the pinched side is on the bottom. Cut dough with a sharp knife into 12 equal pieces. Place the cinnamon rolls in a greased 9x13 metal pan. Let rise for 45 minutes and bake in a preheated oven.

Oven: 375 degrees
Baking Time: 25-30 minutes
Makes 12 rolls

Let cool, and top with cream cheese icing or powdered sugar icing. Enjoy!