Mom's CINNAMON ROLLS - (3 doz.)
Dough also good for dinner rolls or sweet rolls.

Recipe from Gail Beck thru Connie Murdock

2 C milk
1/2 C salad oil
1/2 C sugar
2 tsp. salt
1 tsp almond flavoring
2 T yeast
6 1/2-7C flour
2 eggs
1 tsp. cinnamon,nutmeg
1 cube butter

Combine milk, oil, sugar and salt and heat until lukewarm. Stir yeast into 2 C flour and add to liquids. Add eggs and beat thoroughly.

Add cinnamon and almond flavoring at this point.

Add rest of flour to make a soft dough. Cover 10 min. and let rest. Knead on floured surface 8 min., or mix in bread mixer 3-4 minutes. Place dough in lightly greased bowl, cover, and let raise until double in bulk (abt 1 hr). Punch down, cover and let rest 10 min.

Shape into rolls, coffee rings, or roll into a rectangle for cinnamon rolls. For cinnamon rolls, spread melted butter on dough that has been rolled to ¼ to ½ “ thick. Then sprinkle brown sugar and cinnamon to taste. Sprinkle with presoaked raisins, nuts, or chopped dates, if desired.

Starting from edge, roll dough into tube shape and cut in 1” slices. Place slices on greased pans and let rise 1-2 hours. Bake at 375 for 15-20 min. (Be careful not to crowd on cookie sheets or center of roll will be as a pyramid.)

(HINT – I heat oven to 150 degrees and then turn oven off. Leaving oven door ajar I place one pan of rolls (covered with a dish towel) in oven to raise and one covered pan on top of stove to raise, but not over the heat vent area.)

Drizzle hot rolls with Thin Glazing.

GLAZE:
2-3 C powdered sugar
6 T warm water or milk
1 ½ tsp vanilla
2 T melted butter (approx.)