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From: yoda@intuit.com (Joseph Jacobs)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Cinnamon Rolls
Summary: rec.food.recipes posting
Keywords: recipe ovo-lacto
Message-ID: <1990Sep18.005248.528@mthvax.cs.miami.edu>
Date: 17 Sep 90 21:15:18 GMT
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        The following recipe is handed down from my mother.  I like
cinnamon rolls in general, but these are far and away better than any
I have ever had elsewhere.  The sugar and cream makes its own glaze
as the rolls cook--much better than post-cooking addition of a glaze.

Joseph

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                            Cinnamon Rolls

Dough
        1 stick (1/2 cup) butter
        1/4 cup warm water
        2 pkgs yeast
        2 eggs
        1/2 cup sugar
        1 1/2 cup milk
        1 1/2 tsp. salt
        5 cups flour

Fillings
        2/3 cup sugar
        1 1/2 tsp cinnamon
        2 cups sugar
        cream or half-and-half

        Melt butter and set aside.  Put yeast in 1/4 cup warm water
and set aside.  Beat eggs.  Stir in sugar, salt, and milk.  Stir in
butter and yeast.  Add flour and mix well.  Let rise at room temperature
for 1 1/2 to 2 hours.  Roll into rectangle and brush with melted butter.
Sprinkle with mix of 2/3 cup sugar and 1 1/2 tsp.  cinnamon.  Roll up
and slice 1 to 1 1/2 inches thick.  Place in pan and let rise.  After
rising, cover with a combination of 2 cups sugar and just enough cream
to make the sugar have a pudding-like consistency.  Let set 10 minutes.
Bake for 30-40 minutes at 350 degrees.