"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from A Pinch of This 'N a Pinch of That Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Villarreal
Added: Thursday, September 13, 2007


1 tsp. sugar
1/2 c. lukewarm water
1 pkg. dry yeast
1 heaping Tbsp. shortening
4 heaping Tbsp. sugar
1 tsp. salt
1 c. scalding hot milk
1 egg, beaten
4 c. flour
melted butter
1 tsp. cinnamon
1 c. sugar
Icing: Powdered sugar, vanilla and milk

Dissolve one tsp. sugar in lukewarm water. Empty yeast on top of water and set aside.

In large mxing bowl, combine shortening, 4 Tbsp. sugar and salt. Pour scalding milk over this mixture. When cooled to lukewarm, add beaten egg and yeast mixture. Beat well; add flour, 1 cup at a time, mixing well after each addition. Cover and let rise until double in bulk, about 2 hrs.

Divide dough into two parts and roll to about 1/4
inch thick. Spread with melted butter and sprinkle
generously with mixture of cinnamon and 1 c. sugar.

Roll up like a jelly roll and cut into 1 and 1/2 inch pieces. Set cut side down in buttered pan and let rise until double in size again. Bake at 375 degrees until lightly browned, about 30 minutes. While warm, drizzle with thin icing made with powdered sugar, vanilla and milk.

Personal Notes:
Personal Notes:
This is Ralph's favorite recipe but I haven't made them in 20 years. I keep telling him I'll bake them for him later.




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