Cinnamon Roll Recipe

By CJKK

Ingredients

• 1 C. Milk
• 1/4 C. Shortening
• 1 package yeast (I prefer Fleischmann’s RapidRise for a better rise, but any yeast will work)
• 2 well beaten eggs
• 1/4 C. Sugar
• 1 t. salt
• 1/4 C. warm water
• 3 1/2 C. Flour
• Butter (to spread on rolled dough)
• Ingredients for sprinkling: Sugar, brown sugar and cinnamon

Details

Servings 8
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Combine milk, shortening, sugar and salt.
Cook on stove just until bubbles form around edge of pot. (don’t boil)
Cool to lukewarm. I then add the milk mixture to my mixing bowl and do everything from this point on in the mixer.
Add yeast to 1/4 cup very warm water (check temperature on yeast package to activate) then add water/yeast mixture to the lukewarm milk mixture.
Add Eggs. Gradually stir in flour to form soft dough. Beat vigorously. Cover with damp cloth. Let rise until double – turn out onto a floured surface; knead dough slightly. Let rise 10 minutes (covered).
Roll out to 1/4″ – spread on butter and then sprinkle with white sugar, brown sugar, cinnamon and raisins(optional). How much you add is really up to you, I like to do a nice thin coat of white sugar and then follow with a matching amount of brown sugar and then the cinnamon.
Roll it up (like a rug, literally) and then cut into slices. Place in pans and cover, let rise again to double.
Bake at 350degrees for 15 minutes (or until golden)
Once they come out of the oven, make your icing (I use 4 cups powdered sugar and just add milk (doesn’t take much at all, so add very slowly and carefully) and a touch of vanilla. Spread/drizzle icing over the top of them and let them continue to cool.