Cinnamon rolls

You may think that tractors is Tom's greatest love (well, besides me). But, no, this one tops even that.

First of all- the bread recipe:

1 C scalded milk
1/4 c wesson oil
1 T yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 t salt
1 egg
flour (you know, enough to make it right)
1 T gluten (it says optional, but this is what really makes the dough nice and chewy)

Combine water, sugar, and yeast. Let stand while you heat milk for 1 min in microwave or over stove. In a seperate bowl, stir egg, oil, and salt goether. Mix this wilth the milk after it has cooled. (Baby bottle temperature is how I think of it) Pour warm mixture into sugar and yeat. Add gluten and flour. If you can't handle this part, learn to make bread before attempting this recipe.

Roll out dough into rectangle. Soften 1 cube butter and spread over dough. Sprinkly 1/4 c cinnamon and 1/2 cup sugar (mixed together) over that. (You can add raisins, if you are fan of the dead fly look). Roll and cut (use a thread, in case you didn't know that trick). Bast at 400 degrees.

Now, the frosting. The best part:
1 cube butter
1 lb of powdered sugar
1/4 c milk
(yeah, seems normal so far, oh but wait...)
French vanilla coffee creamer. (Yeah, wipe that drool off your face)

Pour this over just as they come out of the oven to really make is soak in and saturate the dough with ooey-sticky goodness.

By adding orange zest and juice to filling and frosting, you can make orange rolls. I'm a fan of orange rolls, but I like this one better as cinnamon rolls.

If you don't want to do all this work, take a trip down to the Waseca Farmer's Market. The women in our branch who gave me this recipe bakes them and sells them there. You have to get there early, though. They sell out by 7 am.