These Cinnamon Rolls are a General Conference tradition. They’re not as healthy as I like most things to be, but occasionally things are worth the indulgence and this is one of them.

Dough:

2 T. instant yeast
½ cup warm water
1 T. sugar
1 cup milk
1/3 cup sugar
1 tsp salt
3 1/2- 4 cups flour (half wheat)
¼ cup margarine, not butter

1. Dissolve dry yeast in warm water for 5 minutes. Stir in 1 tablespoon sugar.

2. Scald milk. Transfer milk to another bowl and add ¼ cup margarine (can be frozen) into bowl to melt.

3. Add sugar, eggs and salt to milk mixture and cool. Add to the dissolved yeast.

4. Stir in enough flour until dough leaves sides of bowl clean (if using a bread mixer). If making by hand, stir in flour for as long as your arm can stand in, then knead until dough reaches a bread-like consistency (not sticky).

5. Put in greased bowl. Cover. Let rise about ½ hour.

6. Punch down dough and roll into a rectangle. Spread with:

¼ cup soft butter

½ cup brown sugar

1 T. cinnamon

7. Roll up and slice with dental floss. Place in greased pans and cover with plastic wrap for about ½ hour. Bake at 350 for 15-20 minutes.

8. Remove from pans on wire racks and spread with frosting and sliced almonds if desired.

Frosting:
¼ cup soft butter
2 cups confectioner’s sugar
½ tsp vanilla
1-2 Tbsp. milk