My cousin's and aunt think that my Grandma Young has always made the best cinnamon rolls. When I came to Phoenix they would talk about it all the time and they all use her recipe. I have always thought my mom's were better than any I've ever tasted, even Grandma Young's. Several weeks ago we were at Deborah's for dinner and I told her to save her potato water to make cinnamon. She didn't get it until she used my mom's cinnamon roll recipe the next day. Since then the other sisters have used the recipe and will admit these are better than Grandma Young's, which Aunt Leslie thinks is a disgrace. Deborah informed me a few days ago that she lost the recipe. Jennifer her sister called my mom a few days back and apparently mom gave her 2 recipe's and both were different than what I had given Deborah and not as good. So today Deborah had left over potato water and wanted to make cinnamon rolls. We finally nailed mom down to find us the right recipe. Funny thing is the recipe came from Tenielle's who got it from a bunch of recipe's I had typed up years ago. So here it is:
My Mom's Basic Sweet Roll Recipe.
2 Cups Warm Potato Water (meaning left over from making mashed potato's) or regular warm water.
1/2 Cup Sugar
1 Cube Butter or 1/2 Cup Oil
Almost 1T Salt
2 T Yeast
1 Cup Scalded Milk
5-6 C Flour
knead dough with your Bosh, roll out into a square, layer with butter, cinnamon, sugar, raisins or chocolate chips if desired, roll up and cut into 1/4 inch sections. Put in 9x13 pan or on a cookie sheet.
Bake at 400 for 12 minutes.
My mom also makes the best frosting I've ever had. You can even add cocoa to this and make chocolate frosting.
Frosting for anything, but especially delicious on cinnamon rolls. Don't put this on until cinnamon rolls are cooled.
Butter (about 3/4-1 cube), Powder Sugar half the bag, Vanilla, Evaporated Milk maybe about a half can. Dump until you like the consistency, we like it think, not thin. I actually start out with the butter and a little PS and EM, then add as I go. Mix with electric mixer.