Prepare and shape these rolls the night before, then enjoy a warm treat for breakfast or brunch.
Add milk mixture to dry mixture along with eggs.
Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl.
Credit:Blaine Moats
Beat on high speed 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you might.
Turn dough onto a floured surface.
Shape dough into a ball.
Place dough in a lightly greased bowl; turn once to grease dough.
Cover and let rise in a warm place until double in size (about 1 hour).
Turn onto a lightly floured surface.
Cover and let rest 10 minutes.
Lightly grease two 9x1-1/2-inch round baking pans.
Roll each portion of the dough into a 12x8-inch rectangle.
Brush the 3 tablespoons melted butter over dough.
Combine the 1/2 cup sugar and cinnamon; sprinkle over dough.
Roll up into a spiral, starting from a long side.
Slice each roll into 12 equal pieces.
Place in prepared pans.
Cover and let rise in a warm place until nearly double (about 30 minutes).
Bake in 375 degree F oven for 20 to 25 minutes or until golden.
Cool slightly; remove from pans.
Drizzle with icing recipe of your choice.
If desired, serve warm.
In mixing bowl combine powdered sugar, vanilla, and milk or orange juice.
Stir in additional milk or juice, 1 teaspoon at a time, until it reaches drizzling consistency.
In a small bowl stir powdered sugar, corn syrup, and vanilla.
Stir in enough half-and-half or light cream to make drizzling consistency.
In a small bowl combine cream cheese, butter, and vanilla.
Gradually add powdered sugar, beating until smooth.
Beat in enough milk, 1 teaspoon at a time, to make spreading consistency.
Prepare and shape rolls.
Cover with oiled waxed paper, then plastic wrap.
Chill 2 to 24 hours.
Let stand at room temperature for 20 minutes.
Prick any air bubbles with a wooden pick.
2,000 calories a day is used for general nutrition advice.
