“This recipe has been in our family for years. A nice sweet dough that can be used in other applications. A tasty labor of love. Mmmmm, cinnamon rolls! I did not include rise time in the prep or cook times. Most of the process is waiting for the dough to rise! Hope you enjoy these!”
READY IN:
45mins
SERVES:
12
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

  • Dough
  • 1 cup milk
  • 2 tablespoons shortening (can substitute lard or butter)
  • 12 cup sugar
  • 12 ounce yeast (2 packets active dry yeast)
  • 13 cup water, lukewarm
  • 1 teaspoon sugar
  • 1 egg
  • 2 teaspoons salt
  • 3 34 cups flour (more or less)
  • Filling
  • 14 cup butter, melted
  • 34 cup brown sugar (more or less as you prefer)
  • 2 tablespoons cinnamon (more or less to taste)

Directions

  1. Scald the milk.
  2. Place the shortening in a large mixing bowl.
  3. Pour scalded milk over shortening.
  4. Add the 1/2 cup of sugar to the milk. Stir to dissolve.
  5. Let the milk sit until it is lukewarm.
  6. In the meantime, put 2 packages of yeast in 1/3 cup lukewarm water.
  7. Add a scant teaspoon of sugar to the yeast/water mixture.
  8. When the milk is lukewarm, break the egg into it and mix.
  9. Add the salt to 2 cups of flour.
  10. Dump both the flour/salt mix and the yeast into the milk. Mix.
  11. Keep adding flour and stirring until the dough is soft, only slightly sticky and forms a ball.
  12. Cover the bowl with plastic wrap or damp dowel and let the dough rise until it is rounding the top of the bowl.
  13. Knead for a couple of minutes until dough feels like a babies bottom and roll dough into a rectangle. I like to roll the dough out until it is about 1/2 to 3/4 inch thick.
  14. Brush melted butter onto dough.
  15. Spread the brown sugar over the dough, be sure to get the edges!
  16. Sprinkle cinnamon as desired over the dough.
  17. Beginning at a long edge, roll the dough onto itself until you reach the other long edge. You can moisten the last edge or pinch the seam to keep the roll closed. (I'm lazy and just let it be.).
  18. Cut roll into slices. (Slice as thick or thin as you like).
  19. Place the slices onto a greased pan or use parchment.
  20. Cover and let rise in a warm place until doubled.
  21. Bake at 350 degrees for about 20 - 25 minutes.
  22. Remove from oven.
  23. You can brush them with butter, ice them or enjoy them plain.

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