General Conference Cinnamon Rolls

This tradition came about because Clark loves my cinnamon rolls. They actually were originally my mother's recipe but one General Conference I was home and I asked her for the recipe and she couldn't find this. Blasphemous! Anyway, Clark loves them. And well . . . I get tired of making them. So my compromise for him would be that I would make them twice a year - General Conference time. This recipes makes lots; we try to give away as much as possible and freeze the rest. (And then Clark is in heaven for a good month or so.) I wish more of you were around here so I could give some fresh cinnamon rolls to you! I guess I'll just have to meet some people this weekend. Give them a try and enjoy. Let me know if you have questions.

(Sorry no pictures, I decided to post this before I made them. I usually make them Saturday morning. Just use your imagination. If I remember tomorrow I'll take a picture and post.)

Cinnamon Rolls
1 cup softened margarine
2 ½ cups warm water
¾ cup sugar
2 Tbsp yeast
2 ½ tsp salt
4 eggs
8 – 8 ½ cups flour
¼ cup melted margarine
½ cup sugar
2 tsp cinnamon

Dissolve yeast in warm water. Add sugar, salt, margarine and eggs. Mix flour, blending well (add enough flour so that dough is elastic but not sticky). Generously grease cookie sheet. On floured surface, roll out ½ dough to 20x12 inch rectangle. Spread with ¼ cup softened margarine. In a small bowl, combined ½ cup sugar and 2 tsp cinnamon; blend well. Sprinkle over dough. Starting with 20-inch side, roll up jelly-roll fashion; pinch edges firmly to seal seams. Cut into 1 inch slices. Place cut side down in prepared pan. Cover, let rise in warm place until double. Bake at 350° for 20 minutes. (Dough will keep in fridge for 7 days) Let cool slightly and top with glaze of choice.

[I grew up with the powered sugar glaze. Clark added his twist to the recipe with the cream cheese glaze/frosting (he prefers it thicker) so we've been doing the cream cheese version. Our philosophy: If you are going healthy, you might as well go all out.]

Powdered Sugar Glaze:
2 cups powdered sugar
2 Tbsp margarine, softened
1 tsp vanilla
3-4 Tbsp milk

In bowl, combined powdered sugar, margarine, vanilla and milk until mixture has consistency of a glaze. Makes 1 ½ cups.

Cream Cheese Glaze:
6 Tbsp butter (real)
2 cups powdered sugar
1 tsp vanilla
2 – 3 tsp milk
½ cream cheese (4 Tbsp) - softened

In bowl, combined powdered sugar, margarine, vanilla, milk, cream cheese until mixture has consistency of a glaze. Add more powered sugar if you desire to thicken.