Recipe Name Deer Camp Cinnamon Rolls Submitted by gangluff Recipe Description Make to take to deer stand. Quantity 36 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 20 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 3 large eggs 4 tablespoons sugar 0.5 teaspoons splenda no-calorie sweetener 1 teaspoon salt 2 cups 2% milk 3 tablespoons unsalted butter, cold 4 cups flour unbleached 3 cups whole grains 2 tablespoons yeast, active dry 3 tablespoons butter 1 cup splenda, brown sugar 3 tablespoons cinnamon, ground Steps Sequence Step 1 In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm milk and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour. 2 Spread butter over the dough and sprinkle entire surface with the mix of brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 36 slices. NOTE: This recipe makes 36 small. It would be better to split dough in half and roll out so that when rolled up it’s about 18 in. long and about 2 to 2-1/2 in. dia……..then cut into 18. So, recipe would make 36 small. 3 Place the slices onto an oiled pan and bake at 350 degrees F for 15 minutes. Cool and cover with icing.