This is my mom’s cinnamon roll recipe (passed down from a family favorite bakery in Ohio to my uncle, to my mom who worked it out to normal ingredients and a method she liked. I need to adust it to be gluten free….

1 C milk
1 C water
1 C sugar
1 C shortening or butter or margarine
2.5 tsp salt
2 TBSP yeast
2 egg (maybe 2?)
~5 C flour

Heat together: milk, water, sugar, shortening and salt until shortening is almosted melted. (Don’t want it to get too hot or it will kill the yeast). In the bread machine or mixing bowl, add yeast, egg(s), and 2 C flour. Carefully pour liquid over the flour. knead, adding more flour as needed. Let rise for about an hour til doubled. Roll onto a lightly floured surface.

Melt 2 or 3 tbsp butter and spread over dough. Sprinkle with sugar and cinnamon. Roll the dough into a log. Slice into 18 pieces. Place in a greased baking dish. Let rise in warm place (til doubled?). Then bake for 20-25 minutes til lightly golden on top and bottom. Let cool.

Frosting
2 - 2.5 lb powdered sugar
1/2 C shortening
1.25 tsp maple flavoring
1/8 tsp salt
2/3 C hot water

Heat the water and shortening til shortening melts. Add the powdered sugar, flavoring and salt.