There’s a little tradition at our house of making cinnamon rolls for Sunday morning’s General Conference. Instead of Aunt Ruby’s recipe, I went back to the other recipe I’ve used, which doesn’t stay as moist as Aunt Ruby’s, but has a lighter texture and crumb. So, I’m posting it as an alternative if you, too, want to try something else (this is also in response to Kerstin’s comment on Aunt Ruby’s rolls a long time ago). Note: this recipe is a conglomeration of the Best’s Make Ahead Sweet Dough and my Aunt Barbara’s Sunday Rolls. The higher amount of sugar and butter are from Aunt Barbara’s recipe, the lower amount is from the Best’s, which surprisingly was the main difference in the two recipes.

Sweet Dough (for Cinnamon Rolls)

2 1/4 t. yeast
1/4-1/2  c. sugar (see note)
1 1/4 t. salt
4 1/2 c. flour
1/3 c. powdered milk (or use 1 c. milk, warmed to about 110 degrees in lieu of the dry milk and water)
6-8 T. butter, melted
3 eggs
1 c. warm water (about 110 degrees)

In a standing mixer with the paddle attachment, combine yeast, salt, 4 c. flour, sugar, and powdered milk, if using. In another small bowl, whisk the eggs, then add the butter and water. With the mixer running on low, slowly add the egg mixture to the flour. When combined, turn the mixer to medium speed, and knead for 10 minutes, adding up to 1/2 c. flour after 5 minutes, if the dough is really sticking and is not coming off the sides of the bowl.

Turn the dough out onto a floured surface, and knead for about 30 seconds, then place in a deep, greased bowl, cover with plastic wrap, and allow to raise for 2 hours in a warm spot.

You can either then place the bowl in the fridge overnight, or you can push the dough down, shape it, allow it to raise a second time, and bake. Mine is going in the fridge tonight, and I’m trying two different fillings for the morning, so I’ll report how they each go.