{Monday Munchies} on WEDNESDAY! Mama Slater's Cinnamon Rolls

::WARNING::

Stupid Blogger will not let me upload any images today...blah...so you'll have to look at this post to see what these puppies look like..

UPDATE: We are starting to be on the mend....Averie looked like she was getting the gunk that's been floating around our house...but I think it's gonna pass her! Yeehaw!!! Aiden is doing a bit better and I'm MAKING MYSELF share this recipe today! I must not procrastinate! I do that with so many other things, BADD must not suffer! 

This recipe was given to me by the daughter of "Mama Slater," who so kindly shared it with me. I wanted to have a handful of new recipes ready when my husband came back for his R&R from Iraq last May. These were a hit and I've been making them pretty consistently ever since. 

I apologize up front for not having tons of pictures to show, I just took one with my iPhone before they were rising for the oven. Without further ado, here they are!

Mama Slater's Cinnamon Rolls 

Dough:  2c. hot water

1/3c. sugar

1T. salt

3/4 square margarine or butter

2 eggs

2 T. instant yeast (or two envelopes)

6-7 c. flour ( I end up with 6 cups)

1/2c. instant powdered milk 

Put hot water and margarine into the bowl to let it melt. Add the powdered milk, sugar, salt,  and 2 1/2 cups of the flour and mix together.(using the paddle attachment on your mixer)  then add the eggs, one at a time, mixing each one completely. Then add 1 cup of flour and while it is mixing slowly sprinkle the yeast into the dough. Then add the rest of the flour. (i usually end up only using about 6 cups) You don't want to add too much flour, as you want this dough to be a little sticky. After about 5 1/2 cups I take a knife and scrape the sides  to check the consistency.  When the dough is done mixing, use a spatula to scrape down the sides and mix in any flour that is left on the sides. This particular dough needs to rise twice in the mixing bowl. it will double in size. I just use the spatula to punch it down. after the second time, dump it out on to a floured surface ( i use a cheesecloth or something like that and put flour on it and fold the sides of the towel over the dough to cover it with flour) roll it out into a rectangle shape about 1/4 inch thick. spread melted butter on the dough and sprinkle regular sugar (about 1/2 cup), brown sugar, and cinnamon. you can use as much or as little as you want. i use a lot! but i never measure it... sorry! I sometimes sprinkle some chopped pecans or walnuts if you want to do that. Roll up the dough keeping it tight so all the filling doesnt fall out. cut about an inch thick and put on a buttered jelly roll pan. i can usually fit 4 across, 5 down on the pan. cover with a towel and let rise one more time. bake on 350 for about 18 minutes?? I usually just check them when i can start to smell it. They should be golden brown. You can make make the cream cheese frosting while they are baking. When they come out of the oven let cool for a few minutes and then frost them!

cream cheese frosting:  8oz. cream cheese, softened

   1 cube butter, softened

    1 lb. powdered sugar

    1 tsp. vanilla

I've apparently been on a bread kick as of late. However these will NOT disappoint! We love em and I hope you will too!!