Ingredients:
- 1-1/2 packages (about 3-1/4 teaspoons) dry yeast
- 1/4 cup warm water
- 1/2 cup shortening
- 1/3 cup sugar
- 1-1/2 teaspoon salt
- 1 cup milk
- 1 egg (not pictured)
- 4 to 5 cups sifted flour
- butter or margarine (not pictured)
- cinnamon sugar
- raisins (optional)
- cream cheese frosting
Add the yeast to the warm water and let sit for 10 minutes.
Scald milk; then add the shortening. Add sugar and salt and cool until tepid. Add the dissolved yeast and the beaten egg. Add 4 cups flour adding one at a time beating after each addition.
Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into two pieces. Roll dough out into a rectangle.
Cover with melted butter or margarine. Add a generous layer cinnamon sugar. If you like raisins, layer on a layer of raisins.
Roll up jellyroll fashion.
Using a piece of string, I cut off slices about 1 or so inches thick.
I place the slices in a rectangular pan. Press rolls down to even out and fill pan. Let rise for an hour.
Bake in a 350 degree oven about 15 - 20 minutes.
Spread cream cheese frosting on cinnamon rolls.
The recipe yielded 25 small cinnamon rolls. These cinnamon rolls are delicious. I will definitely be making this recipe again.
They look really good. Have you tried making them with real Cinnamon.
ReplyDeleteThe Cinnamon that we buy in the US is actually Cassia and not Cinnamon. Real Cinnamon is much sweeter and you can reduce on the sugar.