Name: Choice Pick's Cinnamon Rolls
Ingredients: 1/2 c Sugar; 1/2 ts Salt; 2 tb Yeast; 4 c All-purpose flour; (to 5 cups); 1 c Milk; 1/2 c Butter; 1 Whole egg; 1/2 c Raisins; 1 c Confectioner's sugar; 2 tb Butter; softened; 1 ts Vanilla; 2 tb Half and half; 1 tb Bailey's Irish Cream; 1/2 c Whipped cream

“Evangelicals derive their doctrine of the Bible from the Bible. Isn’t that circular reasoning?” Well, yes, but that doesn’t necessarily invalidate the reasoning. Our doctrine of the Bible is no more circular than scientific theories. Everyone uses circular reasoning to defend the ultimate authority for beliefs. While the ultimate standard of truth for evangelicals is God and His Word, for most others it is something else – usually themselves. The heated debates about whether the Bible is God-breathed and without error hinge on one issue: whether you accept what the Bible claims about itself. Many useful arguments show that the Bible’s claims about itself are reasonable (e.g., its historical reliability and fulfilled prophecies), but ultimately God’s Spirit must convince us that its claims are true because sin has distorted how we perceive reality. We can’t prove that the Bible is God’s Word by appealing to any authority besides the Bible itself because such an authority must be superior to God - and there isn’t one.

Andy Naselli

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Irish	Breads, Breakfast, Copycat, Desserts, Snacks	1	Servings

INGREDIENTS

1/2	c	Sugar
1/2	ts	Salt
2	tb	Yeast
4	c	All-purpose flour; (to 5 cups)
1	c	Milk
1/2	c	Butter
1		Whole egg
1/2	c	Raisins
1	c	Confectioner's sugar
2	tb	Butter; softened
1	ts	Vanilla
2	tb	Half and half
1	tb	Bailey's Irish Cream
1/2	c	Whipped cream

INSTRUCTIONS

CINNAMON ROLLS
ICING
Cinnamon Rolls: In a large bowl, add sugar, salt and 2 cups flour. Add 2
tablespoons yeast. Blend with fork. Heat milk and butter until scalded. Let
cool to lukewarm, then add dry ingredients. Stir until well mixed, then add
1 beaten egg and mix well. Add remaining flour a little at a time until a
soft dough is formed. Remove dough from bowl and knead on floured board.
Place in greased bowl. Let rise until doubled in bulk. When doubled, roll
out thin. Spread butter on dough. Shake on mixture of cinnamon and sugar
and sprinkle raisins on top. Roll up like a jelly roll. Cut in 1/2-inch
rounds and place in a 9-inch round pan. Let double in size again. Bake at
375F for 15 to 20 minutes or until golden brown. Remove from pan and spread
on icing. Shake cinnamon and sugar over top. May also top with chopped
pecans.
Icing: Blend sugar and butter. Add vanilla. Blend in remaining ingredients
until mixture is smooth and creamy
Source: The Birmingham News, 11/5/97. MC formatted by Ramona Cooper.
Recipe by: Ruthann Westervelt
Posted to recipelu-digest Volume 01 Number 238 by Sewgoode@aol.com on Nov
10, 1997

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