Cinnamon rolls

Cinnamon rolls

Ingredients/Components

• sugar - 1 c
• eggs - 2 item
• milk - 3/4 c
• salt - 1 tsp
• shortening - 1/2 c
• sifted flour - 4 to
• warm water - 1/2 c
• active dry yeast - 2 pkg

How to make cinnamon rolls:

Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast. Gradually stir in enough flour, a little at a time, to make a soft dough that leaves the sides of the bowl.

Turn onto lightly floured board. Knead until smooth and satiny and no longer sticky, about 5 to 8 minutes. Place in a lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto floured board.

Divide risen dough in half. Roll each half into a 16 x 8-inch rectangle. Combine 1 cup sugar, 1/2 cup melted butter and 1 tablespoon cinnamon. Spread half of mixture on each rectangle. If you wish, sprinkle 1/3 c. raisins and 1/2 cup chopped pecans over each rectangle of dough. Roll lengthwise as for jelly roll; seal edges. Cut in 1-inch slices. Place, cut side down, in well-greased pan.

Cover and let rise until doubled, 30 to 40 minutes. Bake in moderate oven at 375° for 20 to 25 minutes. Remove from oven and ice with glaze made of 1 cup sifted confectioners sugar and light cream or milk to make mixture to a spreading consistency. Add 1/2 teaspoon vanilla and 1 dash of salt. Stir until smooth. Spread glaze onto rolls while hot from oven.

Recipe categories: Breads, Yeast breads, Brunch.