Turner Cinnamon Rolls

Lorene Turner

For 3 dozen rolls:

2 C scalded milk (3 minutes in microwave) (non-fat milk okay)

2 C lukewarm water

¾ C oil

6 eggs

1 C sugar

4 tsp salt

4 T yeast

14 C flour

Mix liquids, yeast & ½ the sugar.  When yeast bubbles, add the remaining ingredients.  Add 7 C flour until smooth, then add about 7 C more gradually, until sticky.  Let rise, then roll out dough.  Spread melted butter on top.  Sprinkle on brown sugar and cinnamon. 

Cook at 350 for 25 minutes.

Icing (for 1 dozen rolls)

1 cube melted butter
1 lb. powdered sugar (4 C)
1/4 C milk slowly added to smooth. 
Then add ½ capful lemon extract. 

Triple icing for 3 dozen cinnamon rolls.

Can make into crescent knots or orange rolls. 

Orange rolls
Substitute grated orange peel for cinnamon. For the icing, make the icing and add 2T grated orange peel and 1/4 C orange juice.

(Old Turner instructions for orange roll icing: Combine 1 C sugar, ½ C butter, ¼ C orange juice, 2 T grated orange peel in saucepan.  Spread over rolls.)