69. When I think of cinnamon rolls...it's a happy thought. You know, when you walk into a bakery and the aroma of warm cinnamon rolls draws you and makes your mouth water. It is such a yummy smell. I found this site that has a "Clone of a Cinnabon" recipe.
Today our house had that wonderful smell of cinnamon rolls baking. My recipe came from a fantastic friend of mine named Barb. She gave me her recipe about 20 years ago and it remains to be the very best cinnamon roll recipe I have ever tried. Barb taught me also, how to make Baklava and her Hawaiian Bread is fantastic. She's beautiful as well! I miss you Barb!
The Best Cinnamon Rolls
1 ½ cups milk
1 ½ cups water
1 cup shortening or oil
⅔ cup sugar
2 teaspoon salt
(1 Tablespoon lemon zest)
4 teaspoon dry yeast
9 cups flour
4 eggs
butter
cinnamon
sugar white or brown
raisins
pecans or walnuts
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Heat milk, water, shortening or oil, sugar, salt to 120º -130º. Mix undissolved yeast with 3 cups flour. Add liquids to flour yeast mix. Beat 2 minutes at medium speed. Add eggs 1 cup flour. Beat on high speed for 2 minutes. (I included 2 teaspoons of lemon zest to my dough as well and it added an extra "yum factor".) Stir in remaining flour. Turn onto floured board. Let rest 10 minutes. Knead only 12-15 times until smooth. Put in oiled bowl, turn and cover with saran wrap. Place in warm environment and let raise about 1 hour till doubled in size. Punch down and form into two balls.
If you use a bread machine, place all liquids in first: warm milk, water, oil, lemon zest, egg and salt. Add all the flour, sugar, yeast and set machine on "dough" setting. In an hour or so, you will have dough ready to shape into rolls. (I cut the recipe in half to assure it fits in the machine.)
On a floured surface roll out each ball into a rectangle approximately 22"x 14". Spread with melted butter,
sprinkle sugar or brown sugar and a generous amount of cinnamon. 
Sprinkle raisins and nuts over
as an option. (I leave some of the rolls without nuts or raisins
for anyone who likes them plain.)
Roll up dough along long edge. Brush edge with water and seal.
Slice rolls as desired, thin or thick slices and place on a greased baking sheet with edges or
place in a greased baking pan. 
Cover and let rise for 15 minutes.
Bake in a 350º oven for 20 minutes or until golden brown.
For caramel rolls, mix heavy cream and brown sugar and pour into bottom of baking dish. Place sliced rolls onto the cream sugar base, cover and let rise for 15 minute.
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For Icing
Mix 2 Tablespoons soft butter with 2 cups powdered sugar and small amount of vanilla. Add milk till desired consistency for icing.
Pour over warm rolls.
Can you smell the warm cinnamon and yeast dough?
"The smell of good bread baking,
like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight."
~ M.F.K. Fisher
