Heirloom Recipes: Cinnamon Rolls by Agnes Norris Brooker

1 pint milk	1/2 cup sugar
1/2 cup lard	1 tsp. cinnamon
1 Tbsp salt	2 yeast cakes
1 tsp sugar	6 cups sifted flour
2 eggs	1/2 cup sugar
2 tsp baking powder	2 cups raisins
1/4 lb. butter	1 cup sugar
2 tsp cinnamon

Scald the milk, 1/2 cup sugar, lard, cinnamon and salt.  Let cool.  Put yeast cakes into a pint of warm water along with a tsp of sugar.  Mix into a batter with about 6 cups sifted flour.  Let rise till well up, then add 2 eggs, 1/2 cup sugar, baking powder raisins and enough more flour to make a soft dough.  Let rise about one hour.  Roll out to 1/4 inch thickness.  Spread with butter, 1 cup sugar and 2 tsp cinnamon melted together.  Roll.  Cut with a string into about 1--inch pieces.  Place on a greased cookie sheet.  Cover with a cloth and let rise about an hour.  Bake in a hot over (400°) about 20 to 25 minutes.  Cool and spread with brown sugar icing.

BROWN SUGAR ICING

1 cup white sugar	1 cup brown sugar
1/2 cup milk

Cook until icing stage and spread over cinnamon rolls.

Agnes Norris was born in Randolph, Utah, to Walter Norris and Rose Hannah Parker. She spent all of her childhood and part of her married life in Randolph, where she met and married Alfred Henry Brooker. They spent the first years of their marriage moving as Dad's work took them to different places. They bought a boarding house in Fossil, Wyoming, and then moved to Beckwith where Alfred worked on the railroad. They bought the old Satterthwaite store in Garden City. Agnes took over running the store when Alfred became the county assessor. As Agnes' health began to fail she sold the store, but stayed in Garden City. She spent her time making beautiful quilts and was a wonderful cook. She cooked for the school children until she was too old.