Lion House Bakery Cinnamon Rolls

1 recipe of Lion House roll dough (below)
soft butter
1/4 cup sugar
1-2 teaspoons cinnamon
3 cups powdered sugar
2 teaspoons vanilla
1/3 cup of half and half

Lion House Roll

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cups all-purpose flour, or bread flour

Prepare one recipe of the Lion House roll dough and allow rising until
double. Sprinkle flour on work area, place dough on flour and roll out to
12"x8" rectangle. Spread with soft butter. Sprinkle with mixture of 1/4 cup
sugar and 1-2 teaspoons cinnamon (depending on your taste), and roll up like
a jelly roll.

Slice into one-inch slices and place on a well-greased pan with space
between so they can rise. Allow to rise until double in size and bake in a
375 degree oven for 10-15 minutes, or until light golden brown.

Remove from the oven and allow cooling.
Combine 3 cups of powdered sugar, 2 teaspoons Vanilla and 1/3 cup half and half, cream, evaporated, or regular milk. Mix until smooth.

Gently spread frosting on the rolls with your hand or drizzle on with a
spoon. Allow to cool slightly.

Lion House Roll


In large bowl or electric mixer, combine water and milk powder; stir until
milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.

Mix on low speed until ingredients are wet, then for 2 minutes at medium
speed. Add 2 cups flour; mix on low speed until ingredients are wet, then
for 2 minutes at medium speed. (Dough will be getting stiff and remaining
flour may need to be mixed in by hand). Add about 1/2 cup flour and mix
again, by hand or mixer. Dough should be soft, not overly sticky, and not
stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable
oil all around sides of bowl. Turn dough over in bowl so it is covered with
oil. (This helps prevent dough from drying out). Cover with plastic and
allow to rise in warm place until double in size. Sprinkle cutting board or
counter with flour and place dough on floured board. Roll out and cut rolls
into desired shape and size. Place on greased (or parchment lined) baking
pans. Let rise in warm place until rolls are double in size (about 1-1 1/2

Follow recipe for Cinnamon Rolls at this point.