Cinnamon rolls

Cinnamon rolls

Ingredients/Components

• sugar - 1/2 c
• cinnamon - 2 Tbsp
• eggs - 2 item
• salt - 2 tsp
• flour
• chopped nuts optional - 1/2 c
• raisins - 1/2 1
• warm water - 1/2 c
• soft shortening - 1/2 c
• dry yeast - 2 pkg
• lukewarm milk

How to make cinnamon rolls:

In large mixing bowl soften yeast in warm water. Stir in milk, 1/2 cup sugar, salt, eggs, shortening and half of flour. Mix until smooth. Add enough of remaining flour to handle easily; mix with hands. Turn onto lightly floured board; knead until smooth and elastic (about 5 minutes). Round up in greased bowl, greased side up. Cover and let rise in warm place (85°) until double (about 1 1/2 hours). Punch down; let rise again until double (about 30 minutes). Divide dough in half.

Roll each piece of dough into oblong, 15 x 9-inch. Spread with butter and sprinkle with 1/4 cup sugar, cinnamon, raisins and nuts if desired. Roll up tightly, beginning at the long side. Seal well by pinching edges together. Stretch roll slightly to even. Cut roll into 1-inch slices. Place on two greased 13 x 9-inch pans. Let rise 35 to 40 minutes. Bake at 375° for 25 to 30 minutes. While warm, glaze rolls with confectioners sugar which has been moistened with milk and a little vanilla. Makes about 3 dozen rolls.

Recipe categories: Breads, Yeast breads, Brunch.