Cinnamon Rolls (using kitchen aid)

¾ cup milk
½ cup sugar
1 ¼ t. salt
½ cup margarine
1 T. yeast
1/3 cup warm water
3 eggs, room temp
5 ½ - 6 ½ cups flour
3 T. butter, melted
½ cup sugar
2 t. cinnamon
Place milk, sugar, salt and margarine in small saucepan. Heat over low heat until margarine melts and sugar dissolves. Cool to lukewarm


Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture, eggs and 5 ½ cups flour. attach bowl and dough hook to Kitchen Aid Mixer. Turn to speed 2 and let mix about 5 mins.
If needed, add remaining flour, ¼ cup at a time, until dough clings to hook and cleans sides of bowl.
Place dough in greased bowl , turning to grease top. Cover with saran wrap. Let rise in warm place, free from draft, about 1 hour , or until double in bulk.
Roll dough approximately 10x24 retangle. Spread melted butter evenly over dough. Combine cinnamon and sugar and sprinkle mixture over butter. Staring on a long side, roll dough tightly; pinch seam together. Cut into 16 slices. Place rolls onto lightly greased baking sheet. Cover loosely with saran wrap. let rise in warm place, free from draft, 45-60 mins, or until double in bulk.
Bake @ 350* for about 15-20 mins or until rolls just begin to turn golden. While rolls are warm, not hot, spread with buttercream frosting.

Buttercream Frosting:
1/3 cup butter, softened
¼ cup milk
1 t. vanilla
¼ t. salt
4 cups powdered sugar
Combine all ingredients and beat until fluffy.
Toniann Staheli/Stacey Brown