Seminarian Cinnamon Rolls

Recipe compliments of Chef Jon, the Seminarian

For one pan (regular size cookie sheet) of app. 1 dozen rolls.

In mixer bowl, mix together:

2 cups warm water

1 Tbs dry yeast

1 Tbs sugar

1 Tsp salt

* Gradually add app 4 1/2 additional cups of flour

 into mixer with dough hook attached.

* Mix until it starts to come together, then add about

1/4 cup oil (any oil not too heavy tasting).

* Roll dough flat, but not too thin. Should be about 12"x12" square.

* Soften (nice and soft, but not melted) a whole stick of butter and spread it evenly over the dough.
* Sprinkly generously with cinnamon/sugar (mixed 3:1)

* Roll up.  Take a piece of ordinary string, loop it under the dough, about 1" from the end; twist over the top and pull, to cut the dough cleanly.

* Repeat until 12 rolls are cut. (Can be more, depending on size of rolls).

* Grease pan, and place rolls fairly close together.  Cover and set on stove to rise while oven preheats to 325.

* Once risen, bake for approximately 20 minutes, until lightly browned.

* DO NOT overcook.

Frosting

1 stick butter -- room temperature (optional)

8 oz package cream cheese -- room temperature

2 - 3 cups powdered sugar

1 teaspoon of vanilla, almond, or orange extract

* Using mixer (or beating vigorously with fork), mix the butter and cream cheese together (or just the cream cheeese alone), about 3 minutes on medium speed until nice and smooth.

* Add the extract and mix. Slowly add the powdered sugar. Keep adding until you get to the sweetness and thickness you like.

* Spread on cinnamon rolls with a blunt knife or spatula.

Enjoy!

And, let me tell you, folks -- not because I'm his mom and I have a sweet tooth,  though I certainly do -- but, seriously, these cinnamon rolls are ambrosia!