Jiumbo Cinnamon Rolls

 

Wonderful with a cup of hot coffee :)

 

1 cup milk

 

1 package yeast

 

1/ 4 cup sugar

 

3 cups all-purpose flour

 

1 teaspoon salt

 

2 eggs, beaten

 

1/4 cup vegetable oil

 

3 tablespoons soft butter

 

3 tablespoons ground cinnamon

 

3/4 cup brown sugar (not packed)

 

1/3 cup chopped nuts, if desired

 

Icing

 

1 cup confectioner's sugar

 

1/4 cup milk

 

Scald the milk (cook until tiny bubbles form around the edge of the milk in the saucepan and not boiling), cool to lukewarm; add the yeast, sugar, salt and 1 1/2 cups flour. Stir until well blended and add the eggs and remaining flour. Knead well and place in a large bowl containing 1/8 cup vegetable oil. Rotate the dough until completely covered with the vegetable oil. Cover with a towel and allow to rise in a warm draft free place until double in bulk, approximately 1 hour. Turn the dough out onto a lightly floured surface and roll to 1/4-inch thickness. Spread 3 tablespoons of soft butter over the dough, sprinkle with the cinnamon, brown sugar and chopped nuts, if desired. Roll the dough as for jelly roll and seal the seam well. Cut into 1-inch slices and place in a well greased cake pan; let rise until very light, at least 1 hour. Just before baking, pour the following over the rolls: 1/2 cup brown

sugar, 1 teaspoon butter and 1/4 cup water. Bake at 350 for 30 minutes.

To ice the cinnamon rolls before serving, mix together 1 cup

confectioner's sugar and 1/4-cup milk. Drizzle icing over warm rolls.