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Roger's Cinnamon Rolls Recipe

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This recipe for Roger's Cinnamon Rolls, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Bagley - Former Deputy County Administrator
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c warm water
5 tbsp sugar
2 tbsp active yeast
2 tbsp salt
2 eggs, room temperature
4 tbsp soft shortening
5-6 c flour
cinnamon, cloves, allspice
raisins, steamed or soaked (optional)

Directions:
Directions:
Proof yeast in large bowl (add sugar to warm water and sprinkle yeast over top, stirring slightly; allow to sit until a sponge [foam] forms to make sure yeast is alive. Do not use water that is too hot or you will kill the yeast.) Once the yeast has proofed, add salt and half of the flour. Beat until very smooth. Add eggs and shortening, and gradually add enough of the remaining flour to make a sticky dough which pulls away from the bowl. Do not add too much flour. Cover the bowl with a towel and let the dough rise until doubled in size.

On a floured cloth, dump out dough and sprinkle top with flour. Roll out dough into a long rectangle shape approximately 1/2 inch thick. Spread softened butter over the surface of the rectangle generously. Sprinkle the surface with a mixture of sugar, cinnamon, cloves and allspice. If you like, add steamed raisins. Roll into a long roll, using the long side of the rectangle, not the short side. Cut roll into 1" to 1 1/2" slices and place on greased cookie sheets. Pat each roll with a moistened hand. Cover lightly with plastic wrap and allow to double in size. Bake in 375 oven until light brown. Do not over bake.

When cool, frost with a cream cheese icing & sprinkle with nuts.

Number Of Servings:
Number Of Servings:
14-16

 

 

 

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