I started a tradition last year with these cinnamon rolls. Or perhaps I should say, I continued a tradition with these rolls. This recipe comes from Brad's grandmother. I never got the chance to meet either of his dad's parents, but I've heard many stories and I have a feeling we would have gotten along great.
Grandma's Cinnamon Rolls
1/4 C warm water
1 t sugar
1 package of yeast
Stir in small bowl til dissolved
4 C Flour
1 t salt
1/4 C sugar
Combine in large bowl. Cut 1 C of butter into flour.
1 C milk, scalded and cooled to lukewarm.
2 eggs, beaten add to milk - also add yeast mixture.
Stir into flour. Cover tightly and refrigerate overnight.
Combine 1 C sugar, 1 T cinnamon & 1/4 t nutmeg.
Melt 1/2 C butter.
Roll out 1/2 of dough to a 12" x 18" rectangle on a floured surface.
Brush dough with butter, sprinkle 1/2 of sugar mixture over dough. Roll into a tight roll, cut into 1" slices. Place in greased 9" round cake pan (I used a springform, worked great). Flatten with palm of hand. Bake at 350 degrees until brown (about 1/2 hour). Spread frosting over rolls while still warm.
1 C powdered sugar
2 T crisco
1 T milk
1/2 t vanilla