This keeper came from Canticle magazine, though I have no idea what issue or from whom. A friend with a subscription brought it to my attention. They aren’t the lightest cinnamon rolls around, but I haven’t heard many complaints as they are wolfed down on weekend mornings. And that’s one of the best parts of this recipe – it makes 3 dozen cinnaomn rolls. Which is enough for us to enjoy a dozen and stash two away in ziploc baggies for future Saturday morning treats. The other is that it does not require kneading.

4 ½ t yeast
½ c warm water

2 ½ c milk
½ c butter
2/3 c sugar
2 t salt

4 eggs
8-9 c flour

Dissolve yeast in water.

In medium saucepan, combine milk, butter, sugar, salt and heat until butter is just melted. Remove from heat.

In large mixing bowl, beat eggs with fork. Add yeast mixture. Add milk mixture. Add flour gradually and mix thoroughly. Do not knead.

Let rise until double. Punch down then roll out ½ dough at a time into large rectangle. Brush with melted butter and lots of cinnamon and sugar. Make jelly roll and slice. Rise another 30 to 40 minutes in greased pans. (I use 1 – 9×13 cake pan and 4 – 9″ round cake pans.) Bake 375 for 20 minutes or until brown on top.

Note: To mix the flour completely in, I find mixing with my hands works best at the end. You just want the dough to be smooth and not sticky, like any other bread dough before rising. It’s *almost* kneading, but not quite.

Powdered Milk Frosting

From Whole Foods for the Whole Family, the cookbook compiled by LaLeche League members.

It is perfect for the cinnamon rolls from ingredients you have around the house! I usually double this recipe when I make the buns and then any time I pull out one of the baggies from the freezer.

¼ c butter, softened
¼ c honey or any sugar
2-3 tablespoons milk
1 tablespoon vanilla extract
1 c instant dry milk powder

Cream butter and sugar with electric mixer. Beat in milk and vanilla. Add dry milk powder and beat until light and fluffy. Chill and watch it melt on top of warm rolls. Yum! Can adjust amounts of milk, dry milk powder, and butter for different consistencies.

Note: I know that last sentence in the instructions is vague, but it is basically letting you know that you can fudge this one a little with no worries. Make it thinner, thicker, less butter, more butter – whatever your family enjoys.

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