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Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Garner
Added: Monday, April 17, 2006


2 c. warm water
1 tsp. sugar
2 1/2 T. yeast
1/3 c. sugar
2 1/2 tsp. salt
2 T. shortening
2 eggs, beaten
3 c. flour
3-4 c. flour

Combine warm water, yeast and 1 tsp. sugar. Let yeast activate. To the yeast mixture, add the 1/3 c. sugar, salt, shortening, eggs and 3 c. flour. Mix well. Continue adding additional flour 1 c at a time until dough forms. Place dough in oiled bowl, cover and let rise. (About 30-60 minutes or until almost doubled in bulk.) Punch down and divide into 2 portions. Roll each portion into a rectangle about 1/2 inch thick. Spread with softened butter, equal portions of white and brown sugar, and Cinnamon. Nuts and raisins are optional. Roll jelly roll style and pinch edges to seal. Cut with floss 3/4 to 1" thick. Place on greased cookie sheet and let rise till double in bulk. Bake 350 for 12-15 minutes.

3 c. powdered sugar
4 T. melted butter
3 T. milk
1 T. vanilla.
Mix well and spread over cooled Cinnamon rolls.

Number Of Servings:
Number Of Servings:
about 30




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