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Cinnamon rolls

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Ingredients/Components

milk - 1/2 c
shortening - 1/3 c
firmly packed brown sugar - 1/4 c
salt - 1 tsp
dry yeast - 1 pkg
warm water 105~ to 115~ - 1/2 c
eggs - 2 item
plain flour, divided - 3 3
quick cooking oats uncooked - 3/4 c
butter or margarine, softened and divided - 2 Tbsp
butter or margarine, softened - 1/3 c
ground cinnamon - 2 tsp
sifted powdered sugar - 2 c
water - 3 4

How to make cinnamon rolls:

Combine first 4 ingredients in a saucepan; heat until shortening melts, stirring occasionally. Cool mixture to 105° to 115°.

Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, 1 cup flour and oats, mixing well. Gradually stir in enough remaining flour to make a soft dough.

Turn out dough onto a lightly floured surface and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, cover and let rest 10 minutes. Divide dough in half and roll each half into a 12-inch square. Spread each square with 1 tablespoon butter. Combine 1 cup brown sugar, 1/3 cup butter and cinnamon; sprinkle mixture over dough. Roll up jellyroll fashion; pinch seam to seal (do not seal ends). Cut each roll into 1 inch slices; place slices, cut side down, in two greased 8-inch square pans.

Cover and let rise in a warm place, free from drafts, about 45 minutes or until almost doubled in bulk. Bake at 375° for 15 to 20 minutes or until golden brown. Combine powdered sugar and water; drizzle over warm rolls. Yield: 2 dozen.

Recipe categories: Breads, Yeast breads, Brunch.

Rating:

3.3

Average rating: 3.3, total votes: 3

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