Scheffer/Parsons Cinnamon Rolls

I feel a little funny being the one to post this recipe. I kept hearing about these cinnamon rolls that my friend,Sara, had the recipe for. I'm a die hard Pioneer Woman cinni lover so I had to try these out. I asked with a pretty please and she gave me the recipe. When I started posting pictures on Instagram, people started asking for the recipe. I asked Sara if I could share it and she was so nice about it. Blame Sara's mom for the extra 5 pounds you will put on after eating these pups. Here is Sara.Here we go! 2C. flour, 2t.salt, 2T yeast (2 packs), 2C. quite warm water, 1/2C. potato flakes (Betty Crocker potato buds), 1/3C.butter(softened), 1/3C. sugar,2 room temp. eggs

Place all of the above ingredients(EXCEPT THE EGGS) in a bowl. Beat for 2 minutes until smooth. Then add the 2 warm eggs, beat until mixed.

*Add 3 1/2C. more flour. Stir with a rubber spatula. Then with your hands, place dough on the counter with a lot of flour underneath. Cover the dough with the bowl and let rest for 20 minutes.
Roll dough out into a rectangle, roughly 18x6 (Sara does it bigger to get a tighter roll with more goodies....trust me...do as Sara does). Spread butter over the dough (1/3C. or more)
*Mix together 1/2C. brown sugar and 2t. of cinnamon (Sara does more...so I did too.) Sprinkle evenly over the dough.
Roll the rectangle (lengthwise) and pinch the seam.
Cut about 1" slices and place on a greased pan. Cover with saran wrap and place in the refrigerator overnight. (Sara says you can bake them the same day but give them a good amount of time to rise.) Take out the next morning and let them rise for 20 minutes.

Bake them at 350 degrees for 20-25 minutes. (until lightly golden on top.)

Makes 18-20 rolls(roughly)

Frosting- 1/2C. melted butter, 1t. vanilla, 1lb. powdered sugar (roughly 4C.), 1/4C. milk, pinch of salt. Beat together until smooth. Spread over warm rolls.
Sara....AMAZEBALLS! Thank you for letting me share.