Rachel's Sunday Morning Cinnamon Rolls

Ingredients:
4 1/2 Teaspoons Yeast
1 Teaspoon Sugar
1 Cup Warm (not hot) water
1 Can Evaporated Milk at room tempature
2/3 Cup melted butter
3/4 Cup Sugar
4 Teaspoons Salt
4 Cups White Flour plus more for dusting
2 1/2 Cups Whole Wheat Pastry Flour
room tempature Butter (about 2 sticks)
Brown Sugar (about 1 1/2 Cups)
Cinnamon (about 3/4 Cup)


In your Kitchen Aide Mixer- Mix the first 3 ingredients. Add the next 6 ingredients to make dough. Let it stand for 15 minutes.

Attach dough hook and knead about 7 minutes until smooth and elastic. Slap the dough on the counter several times to remove air bubbles. Grease your mixer bowl and place the dough back in and lightly grease the top of the dough. Cover with a towel and place in a warmed oven (I do this in the winter) or outside (I do this in the summer) until dough has doubled in size.

On a floured surface, roll the dough out in the shape of a rectangle until about 3/4 inch thick.

Spread liberally with Butter. Put on a ton of Brown Sugar. Put on a ton of Cinnamon.

Starting with the long side, roll, roll, roll. Slice into 1 1/2 inch slices and put into greased bakeware. Let rise again in warm place until they are at desired size.

Cover with plastic and put in refridgerator until you are ready to bake. I like to pull them out on Sunday morning. Or you can bake them right away.

Heat oven to 400 degrees and then down to 350 and then bake for 18-22 minutes. When rolls are down, frost immediately with cream cheese frosting.

Cream Cheese Frosting:
Mix- about 2 1/2 Cups of Powdered Sugar (to taste), 1 Package of Cream Cheese,
1/2 Cup melted Butter, and 1/4 Milk
(I also make this the night before and store in fridge until I bake the rolls)

Thank the good Lord and enjoy!!