Ingredients: |
Ingredients: 1 c. milk, scalded
2 T. shortening
2 T sugar
1 tsp. salt
1 fresh cake or 1 package of granular yeast
1/4 c. lukewarm water
1 egg, well beaten
3 1/2 c. flour
2 T. butter, melted
1/4 c. sugar
1 T. cinnamon
1/4 - 1/2 c. addition filling, raisins, walnuts etc.
Optional Caramel Topping:
1/4 c. butter, melted
1/2 c. brown sugar
1 T Corn Syrup
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Directions: |
Directions:Soften yeast in 1/4 c. warm water.
In a medium pan, heat milk to almost a boil, stirring occasionally.
In a large bowl, combine scalded milk, shortening, sugar and salt, then let cool to lukewarm.
Add yeast and water, then egg and mix well.
Gradually stir in flour to form a soft dough.
Beat vigorously.
Turn dough into a large lightly greased bowl, flipping once to coat outside of dough with bowl grease.
Let rise in warm place (82º ideally) until dough doubles in bulk, 90-120 minutes.
Turn out onto lightly floured surface and roll dough out into a rectangle about 8x12 and 1/4 inch thick.
Brush surface with melted butter and sprinkle with sugar and cinnamon mixture.
Sprinkle any additional items, such as raisins, walnuts, almonds, chocolate chips or whatever floats your boat, onto the sugar/cinnamon mix.
Starting at the narrower end roll everything up into a long roll. Cut roll into 1-2 in pinwheels.
If using Caramel option, heat butter, brown sugar and corn syrup in small pan, stirring often until desired thickness. Pour into 9x9x2 inch pan.
Loosely place rolls cut side down in a greased pan.
Cover and let stand till doubled again, 35-45 minutes.
Bake at 375º about 20 minutes. Remove and let cool for 2 to 3 minutes, then invert on a rack and remove the pan. |
This recipe for Cinnamon Rolls is from