Cinnamon Rolls

When Kannon and I had been married just over a year, my visiting teacher brought us some cinnamon rolls. He asked for the recipe and I've been perfecting them over the years. He asks me to make them for work every once in awhile and I sell them at every yard sale we have. I sent one to school for Ben's teacher and she oohed and aahed over them as well. We love them at our house - perfect with a cream cheese frosting.

Kim's Cinnamon Rolls

3 Tbsp. yeast
1/2 c. lukewarm water
1 tsp. sugar
3 c. milk, scalded (heat til almost boiling)
3/4 c. butter or margarine
1 c. sugar
4 tsp. salt
3 beaten eggs
8-10 cups flour (I usually do about 11)

Put yeast and tsp. of sugar in warm water in 2 qt. pitcher and set aside. In large bowl, pour scalded milk over butter, sugar and salt. Stir until butter and sugar are melted/dissolved. Let cool. Add eggs, beat on low speed of mixer. Add half of flour. Beat. Add yeast mixture. Beat. Add rest of the flour to make a soft dough - add raisins if wanted. Let rise 1 hour. Roll dough into 2 large circles, spread with soft butter. Sprinkle cinnamon-sugar on it. Roll up. Slice about 1 1/2 inches thick with thread. Place on baking sheets. Rise 1 hour to 1 1/4 hours. Bake at 350* for 20 mins.

Cream cheese frosting:

1 8 oz. package cream cheese
1/2 cup softened margarine or butter
2 tsp. vanilla
4 1/2- 4 3/4 c. powdered sugar

In a bowl beat together cream cheese, margarine and vanilla till light and fluffy. Gradually add half the powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Store in refrigerator.