Cinnamon Rolls

Ingredients

1 pkg dry yeast (.25 oz)

1 ½ teaspoon granulated sugar

½ cup lukewarm water (105 – 110 degrees) 

Use a 2 cup bowl or larger and Dissolve sugar in warm water and sprinkle yeast on top; stir and set aside

1 c scaled milk (not boiled)

1/3 cup shortening (Add to hot milk)

1/3 cup granulated sugar

1 teaspoon salt

4 cups All purpose flour (may need a little extra)

1 beaten egg

Filling to go on rolled out dough:

1 stick softened butter

1/3 cup granulated sugar

1 – 2 T good cinnamon

Mix cinnamon and sugar together

Frosting:

3 cups powdered sugar

About 6 – 8 Tablespoons warm water

Dash salt

1 teaspoon vanilla extract

½ cup toasted pecans

Instructions

Put dry ingredients in large bowl; whisk to combine.  Add beaten egg, ( a little at a time)to warm milk until all egg is included (must add a little at a time to avoid “scrambled eggs).

Pour milk/shortening/egg mixture into dry ingredients; add yeast.  Pour about ½ teaspoon oil in your hands & Mix thoroughly with your hands until all flour is incorporated.  You may need to add a little extra flour.

Remove from bowl; wash bowl; then oil bowl with vegetable oil and return dough to bowl.  Place in warm place, cover with clean dish towel and let rise until double in size  (about 30 – 45 mins).

Punch down dough.  Roll out on a floured surface into a rectangle about 12 x 18.  (Doesn’t have to be exact but roll it in the shape of a rectangle. 

Using a spatula, cover dough with softened butter; sprinkle generously with cinnamon/sugar mixture.

Roll from 12” end, carefully rolling dough into a log.  When you get to the end, pinch the dough together and gently turn over so seam side is down.  Cut in half; cut in half again. Then cut each piece into thirds.  Recipe makes a dozen.

Place in greased pan ( 9 x 13) pan; leave space in between so rolls aren’t crowded and can rise.  Cover with same dish cloth and return to warm place to rise; about 30/40 minutes, or until doubled in size.  Before you bake them, spritz a little water over rolls.  If you don’t have a spritzer, use a pastry brush to “fling” small amount of water on rolls being careful NOT to touch them.  This helps them maintain their moisture while baking. 

Heat over to 375.  Cook rolls for 20 – 25 minutes, or until done.  Do not overcook.

While rolls are baking, combine powdered sugar, water, salt & vanilla in medium size bowl and whisk together until smooth. 

As soon as rolls are out of oven, pour half over rolls making sure you completely cover them; add ½ cup toasted pecans and pour the remaining icing over rolls.

This recipe easily doubles or triples; be sure to have a big bowl if you do double or triple this recipe.