Bliss.

What could be more perfect than homemade cinnamon rolls on a Sunday evening? I have to brag a little, since the above doesn't happen very often. I must admit, they turned out pretty tasty. Anyone hungry?

Here is the recipe in case anyone is wanting to try them out:

Side note: This is the recipe my mom would make when I was growing up, so it has fond memories associated with it, (wipe away tear). It can be made into rolls or cinnamon rolls, depending on your mood.

Refrigerator Dinner Crescents

2 pkg. yeast (about 2 T.)

1/2 c. warm water

1/2 c. sugar

2 tsp. salt

1/2 c. shortening

3 beaten eggs

3/4 c. hot water

5-6 c. flour

Dissolve yeast in 1/2 cup warm water. (My mom said she also adds 1/2 t. sugar to this yeast mixture...I don't know why). Meanwhile, beat eggs in large bowl. Add sugar, shortening, and salt to eggs. Beat well. Then add 3/4 c. hot water, and then yeast mixture. Add 2 cups of flour at a time and beat until smooth. Grease bowl and top of dough with some shortening. Cover and refrigerate overnight (or let rise for at least an hour, or until it doubles in size). Rolls-Divide in two and roll into circles, cut into pie shape pieces. Roll from big end to small end. Cinnamon Rolls-Divide in two and roll into large rectangles. Generously cover with butter, cinnamon, and sugar. Roll into large roll and cut with string. Place on greased baking sheet to rise once more (about 3 hours). Bake at 350 degrees for about 12 minutes or until slightly brown.

(I know people prefer different kinds of icing on their cinnamon rolls, thick like frosting or glazed. I prefer the glazed way like my mom used to make. Here is hers):

Icing

3-4 cups powdered sugar

Milk to desired consistency

Dash of salt

Dash of almond extract

Dash of vanilla extract

Mix and coat rolls straight from the oven. Yum! Store in refrigerator.