Cinnamon rolls

Ingredients

• 1 1/3 cups warm milk, divided
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons butter
• 1/4 cup sugar
• 2 eggs
• 5 cups flour
• 1 teaspoon salt
• butter
• sugar
• cinnamon
• raisins
  

Glaze Ingredients

• 1 teaspoon corn syrup
• ½ teaspoon vanilla
• 1¼ cups powdered sugar
• 2 tablespoons milk

Caramel Topping Ingredients

• ½ cup butter
• 1 cup brown sugar
• 2 tablespoons corn syrup

Cream Cheese Glaze Ingredients

• 2 cups powdered sugar
• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• ½ teaspoon vanilla
• 3 tablespoons milk

Instructions

1. Scald milk. Add butter and stir until melted. Let cool to lukewarm.
2. In mixing bowl, dissolve yeast in milk. Add sugar, 3 cups flour, salt, and eggs.
3. Add remaining flour ½ cup at a time, stirring well.
4. Knead 8 minutes. Let rise until double. Roll flat; fill with sugar, cinnamon, and raisins.
5. Roll up and cut into 12 pieces. Arrange into a greased 9”x 13” pan. 
6. Cover and let rise overnight in refrigerator.
7. Preheat oven to 375 degrees. Let rolls stand at room temperature 30 minutes.
   Bake 25-30 minutes. Glaze if desired.

Glaze Instructions
Combine corn syrup and vanilla. Add powdered sugar and enough milk for the right consistency.

Caramel Topping Instructions
Melt butter in small saucepan. Add sugar and corn syrup; stir until combined. Spread in bottom of jelly roll pan. Place rolls on top and allow to rise. Bake as directed. Makes enough for 2 dozen.

Cream Cheese Glaze Instructions
Combine all ingredients with electric mixer.


(From my mom. Dough adapted from this recipe.)