Cinnamon Rolls

(Bea Webster)

Cinnamon Rolls
3 cups white flour, unsifted
3/4 teaspoon salt
1/4 cup white granulated sugar
1 package Quick Rise Yeast
1/4 cup water
1/2 cup milk
2 tablespoon butter
1 large egg, beaten
2 tablespoon melted butter (spread on dough)

Combine flour, salt, sugar, and yeast in large bowl. Heat water, milk, and butter in saucepan until 120 to 130 degrees (little hotter than lukewarm). Blend liquid mixture and egg into dry ingredients. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover and let rest 10 minutes. Roll dough to 12x9-inch rectangle. Brush with melted butter and sprinkle with filling. Roll up jelly roll fashion from long side for smaller rolls (12 rolls), short side for larger rolls (8 rolls). Pinch seam and ends to seal. Cut roll into 1-inch slices. Arrange, cut side up, in greased muffin tins or round cake tins. If you use round cake tins, place rolls approximately 1-inch apart. Cover and let rise in warm draft free place until doubled, about 1 hour. Bake at 375 degrees for 25 to 30 minutes or until browned. Make sure they are baked through in center. Remove from pans to wire racks. Frost and eat when rolls are still warm.

Cinnamon Roll Filling
1/3 cup white granulated sugar
3/4 teaspoon ground cinnamon
1/4 cup chopped nuts of your choice

Combine sugar, cinnamon, and nuts.

Cinnamon Roll Frosting
2 cups confectioners sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
milk as needed for consistency

Combine frosting ingredients above and mix until smooth.