# Cinnamon Rolls
Luby's Recipes & Memories
16.0 rolls
1.3333333333333333 cups warm water
2.0 tablespoons active dry yeast
0.5 cup granulated sugar (rolls)
3.0 eggs
0.25 cup butter (melted) (rolls)
0.5 teaspoons butter (melted) (rolls)
0.3333333333333333 cup nonfat dry milk
0.5 teaspoon salt
5.0 cups all-purpose flour
vegetable oil (as needed)
0.25 cup butter (melted) (filling)
0.3333333333333333 cup granulated sugar (filling)
1.0 tablespoon ground cinnamon
0.5 cup chopped pecans
0.5 cup miniature marshmallows
1.0 pound powdered sugar
0.5 cup evaporated milk
2.0 tbsp butter (melted) (icing)
1.5 tsp butter (melted) (icing)
0.5 tsp vanilla extract
Rolls:
1 - In the bowl of an electric mixer, combine water, yeast and sugar.
2 - Set aside 5 minutes to allow yeast mixture to become frothy.
3 - Add eggs and butter.
4 - Using the dough hook of the electric mixer, beat on medium speed until well-blended.
5 - Add dry milk and salt. Mix well.
6 - Add flour, one cup at a time, mixing until dough begins to pull away from sides of bowl.
7 - Leaving dough in bowl, lightly grease top of dough ball with vegetable oil.
8 - Cover loosely and let rise in a warm place 1 hour or until doubled in size.
9 - Lightly grease two large baking sheets.
10 - Punch dough down and roll out on a lightly floured surface to form a rectangle.
Filling:
11 - Preheat oven to 350°F
12 - Brush butter over dough.
13 - In a small bowl, mix together sugar and cinnamon and sprinkle evenly over butter.
14 - Continue with pecans and marshmallows
15 - Roll dough up tightly, starting at long edge.
16 - Pinch dough to seal seam.
17 - Cut into portions
18 - Place, cut sides up, on baking sheets.
19 - Let rise in a warm place 1 hour.
20 - Bake 20 to 22 minutes or until golden brown.
Icing:
21 - Whisk together all ingredients until smooth and creamy.
22 - Spread over warm rolls