Cinnamon Rolls

By sheppell

Newspaper clipping. February 3, 1993.

a little note handwritten: "How about Sarah making these???"

Ingredients

• 4 c. - sifted flour
• 4 tsp. - baking powder
• 2 tsp. - salt
• 3/4 c. - Crisco
• 1 c. - milk
• soft butter, cinnamon and sugar

Preparation

Step 1

Preheat the oven to 425˚. Grease 24 individual muffin cups. In a large mixing bowl, sift the flour with the baking powder and salt. Add the Crisco. Rub the mixture with your fingers until it is the consistency of small peas. Add the milk. Stir with a fork until a soft dough forms. Turn out the dough on the board and knead it a few times with the heel of your hand. Divide the dough in half. With a rolling pin, roll out half the dough into a long rectangle. Spread the dough with soft butter, then sprinkle with cinnamon and sugar. Roll it up, jelly-roll style, and pinch the ends. Cut into 12 pieces. Place each piece into a greased muffin cup. Repeat this procedure with the other half of the dough. Bake the rolls for about 15 minutes. Cool in pans for 5 minutes, then turn out onto a wire rack. Serve warm, with butter if desired.