The Very Best Cinnamon Rolls

4 T. Sugar

5 T. Butter

1 t. Salt

1. C.  Milk, scalded

1 T. Yeast

1/4 C. Warm Water

2 Eggs

3 1/2 - 4 C. Flour (I like to use half whole wheat and half white)

1/2 C. Butter, softened

1 C. Sugar

2-3 T. Cinnamon (whatever is your preference)

Place milk in a pot over medium heat and scald. You want it to start to bubble around the edges, not a boil. Meanwhile combine yeast and very warm water, set aside. In large mixing bowl (I use my bosch!) combine sugar, butter, salt and hot scalded milk. Cool. Add yeast to milk mixture, stir. Add eggs, then stir in flour, one cup at a time. Knead on low speed in mixer for 5 minutes. Mix sugar and cinnamon in a small bowl, set aside. On lightly oiled surface, roll out dough into a large rectangle. Spread with butter then cinnamon sugar mixture. Roll up tightly and pinch to seal. Cut roll into 12 slices and place on greased baking sheet. Cover with a towel and let rise for about 1 hour. Bake at 350 degrees for 12-15 minutes, or until lightly browned.

For the Icing: 

4-5 C. powdered sugar

2 T. butter, softened

3-4 T. milk

1 t. cinnamon

While the cinnamon rolls are cooking make the icing. Put powdered sugar, butter, and cinnamon in mixer and mix together. Add one tablespoon of milk at a time until it is your desired consistency. Spoon over warm cinnamon rolls. Enjoy!!!