Famous White Family Cinnamon Rolls

Put the warm water into a large bowl and sprinkle the yeast and the first amount of sugar over the top. Allow the mixture to sit for a few minutes. When yeast is activated, add the remaining sugar, oil, salt and egg and mix well:

Next add the sifted flour, adding more if needed until the dough is no longer sticky. Cover the bowl with a kitchen towel and set it in a warm place. Let it rise to more than double in size.

Put the dough onto a lightly floured surface. Roll the dough out into a large, 1/2 inch thick rectangle. If you are in a hurry and don’t have time for the first rise, you can let the dough rise (to more than double in size) after rolling it out.

Spread melted butter across the surface of the dough and sprinkle on the sugar. Then sprinkle on a generous amount of cinnamon. If you still have butter left over, drizzle it over the top of the sugar and cinnamon. This makes the rolls extra gooey.

Roll the dough up into a log (start rolling from one of the long sides of the rectangle) and cut the log into 1-inch thick slices. Place rolls in two greased 9×13 baking pans, leaving a little space between each roll. You should be able to fit 12 into each pan. Let the dough rise to more than double in size. Preheat oven to 350 F.

Bake at 350 F for 25-30 minutes or until browned on top. Spread frosting on top while still warm.

For the frosting: Mix together all of the frosting ingredients in the bowl of a stand mixer until smooth and creamy.