Cinnamon Rolls with Caramel Frosting

Here's what you will need to make these yummy rolls. I like to use a clean piece of white thread to cut through them. Slide the thread underneath them and pull the thread upwards and cross it over pulling tight. The criss crossing cuts them more gently.

1 egg (room temperature )
warm water (to make 1+1/2 cups)
1 tsp. lemon juice
1/3 cup oil
1/2 cup sugar
1+ 1/2 tsp salt
4 +1/2 cups flour (more for rolling out)
2 tsp.s active dry yeast


Filling

1/2 cup butter, softened
1/2 cup sugar
3 Tbls. cinnamon
1/3 cup walnuts (optional)
1/3 cup raisins (optional)


Frosting
1/4 cup brown sugar
1 tsp milk
2 tbls. butter
1/2 tsp vanilla
1 cup confectionary sugar

Put the egg in a 2 cup measuring glass and fill this with enough warm water added to equal 1+1/2 cups. Pour into a large bowl and add lemon juice, oil, sugar, salt and yeast. Stir in 2 cups of the flour and beat with the mixer. Stir in the rest of the flour and turn out on a floured board to knead dough till it becomes smooth about 10 minutes.


Place back in the bowl and cover with towel. Set in a warm place and let rise till doubled about an hour. Punch dough down and roll out to 12 by 16 inch rectangle on a floured surface. Spread softened butter on the dough. Mix the cinnamon, sugar, walnuts and raisins and sprinkle this over the butter. Roll up jelly roll style and cut into 24 rolls, 1 inch in size.


Place in a large buttered pan and cover again. Raise about 30 minutes until doubled again. Bake till lightly brown in a preheated oven at 350 degrees for about 30 minutes.



Make the frosting by melting the 2 tbls. butter, in a med pan. Add 1/4 cup b.sugar to this and heat. Stir in 1/2 tsp vanilla and 1 tsp milk. Remove from heat and add confectionary sugar and beat with the mixer until smooth. Let cool to thicken a bit and frost buns. If mixture thickens too much when cooled stir in another drop of milk to get the right consistency.