Cinnamon Rolls and Buttercream Frosting

Janeal's Cinnamon Rolls

Ingredients:
2 1/2 cups hot water
3/4 cup brown sugar
1 tsp salt
1/2 cut oil
2 eggs
2 1/2 tablespoons yeast
6-7 cups flour

2 sticks butter, softened
1 cup brown sugar
1 cup cinnamon and sugar mixed
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)

Mix water, 3/4 cup brown sugar, salt and oil. Add eggs and mix well. Let it rise for 15 minutes. Add flour until dough is sticky. Spray mixing bowl and top of dough with spray oil, cover and place in fridge overnight.

Divide dough in half and roll into a rectangle. Spread soft butter over all of the dough. Cover with brown sugar, then cinnamon and sugar. Add raisins and or walnuts if desired. Roll dough from one side so you have a long tube. Use dental floss to cut log into 1.5 inch pieces. Place in pan one inch apart. Let them rise for 2.5 - 3 hours. Bake each pan for 13-15 minutes in 350 degree oven. Wait 10-15 minutes and frost.

Buttercream Frosting

Ingredients

1/2 cup solid vegetable shortening

2 tablespoons soft unsalted butter

1/2 teaspoon salt

1 pound strained confectioners' sugar

1/3 cup milk

1 teaspoon vanilla

In a large bowl, cream together shortening and butter on medium-low speed until completely blended.  Stir the salt into the confectioners' sugar.  Add the sugar alternately with the milk to the shortening / butter mixture.  Starting with the sugar add four parts sugar to four parts milk.  Mix together until smooth, but do not overmix.  Blend in the vanilla.  Spread over cinnamon rolls.