HOME | DD

Description
Cinnamon Rolls

1 cup shortening
1 cup sugar (amount may be reduced to ¾ cup for dinner roll recipe)
1 c. boiling water
1 tsp. salt
2 pkg. yeast
1 c. warm water (100-110 degrees)
2 eggs slightly beaten
6 c. flour

Bring water to a boil then stir in shortening until melted. (This may be done in a 2-cup Pyrex liquid measuring cup in the microwave.) Add sugar and stir until dissolved. Add 1 tsp. salt.

In separate liquid measuring cup, dissolve yeast in warm water and set aside.

After 1st mixture has cooled, stir in yeast mixture.

Stir in 2 eggs

Stop – Add flour, stirring in 2 cups at a time. Cover and refrigerate overnight in large bowl.

Punch down dough, divide in half. Take out one half, knead about 20 times on a lightly floured surface. Roll out into a rectangle ½ inch thick. (It is much easier to work with if you divide the dough into quarts instead of halves.)

Mix in small bowl: 6 Tbsp melted margarine, 1 c. sugar, 4 tsp. cinnamon (This covers half of the dough.)

Spread half of cinnamon mixture over rectangle and roll up lengthwise. (when cutting use dental fossil- it helps the cinnamon roll to keep its shape.)

Place in greased 9x13 pan. Repeat, rolling out 2nd half, etc. You may need to also use an 8x8 pan.

Stop – Cover and refrigerate overnight. Take out 1 hour ahead of baking time to let rise.

Bake at 375 for 20-25 minutes.

Cool. Mix 1 lb confectioner’s sugar with 2-3 Tbsp milk and 1 tsp. vanilla.

Pour mixture over rolls in pan and ENJOY!

Description
Cinnamon Rolls

1 cup shortening
1 cup sugar (amount may be reduced to ¾ cup for dinner roll recipe)
1 c. boiling water
1 tsp. salt
2 pkg. yeast
1 c. warm water (100-110 degrees)
2 eggs slightly beaten
6 c. flour

Bring water to a boil then stir in shortening until melted. (This may be done in a 2-cup Pyrex liquid measuring cup in the microwave.) Add sugar and stir until dissolved. Add 1 tsp. salt.

In separate liquid measuring cup, dissolve yeast in warm water and set aside.

After 1st mixture has cooled, stir in yeast mixture.

Stir in 2 eggs

Stop – Add flour, stirring in 2 cups at a time. Cover and refrigerate overnight in large bowl.

Punch down dough, divide in half. Take out one half, knead about 20 times on a lightly floured surface. Roll out into a rectangle ½ inch thick. (It is much easier to work with if you divide the dough into quarts instead of halves.)

Mix in small bowl: 6 Tbsp melted margarine, 1 c. sugar, 4 tsp. cinnamon (This covers half of the dough.)

Spread half of cinnamon mixture over rectangle and roll up lengthwise. (when cutting use dental fossil- it helps the cinnamon roll to keep its shape.)

Place in greased 9x13 pan. Repeat, rolling out 2nd half, etc. You may need to also use an 8x8 pan.

Stop – Cover and refrigerate overnight. Take out 1 hour ahead of baking time to let rise.

Bake at 375 for 20-25 minutes.

Cool. Mix 1 lb confectioner’s sugar with 2-3 Tbsp milk and 1 tsp. vanilla.

Pour mixture over rolls in pan and ENJOY!