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Scratch Made Cinnamon Rolls Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 pkgs Fleishmann's active dry yeast
3/4 cup water
4 Tablespoons lukewarm water
1 teaspoon salt
6 Tablespoons sugar
1 cup cooled scalded milk
4 Tablespoons melted shortening
2 eggs
4 1/2 cups flour

Filling:
1 cup sugar
3 tablespoons cinnamon
2 tablespoons canola oil
2 cups powdered sugar for glaze
2 Tablespoons melted butter
1 teaspoon vanilla
a dollop of milk
Directions:
Directions:
Dissolve yeast in the 4 tablespoons of lukewarm water, and then pour in the 3/4 cup water.

Add the shortening to the scalded milk for easy melting.

Mix sugar, eggs, salt, milk and dissolved yeast. Add the flour, working in a little at a time. Put dough in a greased bowl, cover with a dish towel and let rise for one hour in a warm place until it doubles in size.

Punch down and knead on a floured surface. Place back in the greased bowl and cover with towel and let rise in a warm place until double.

Punch down and turn out to a floured surface and roll out.

Combine the sugar, cinnamon, and oil, it will look like brown sugar. Spread over the dough evenly, if you like you can add pecans, raisins, or chocolate chips at this point. Sprinkle evenly over the rolled out sugar coated dough.

After you have covered the dough with the filling, roll up the dough and cut into 1 1/2 inch rolls. Place in a greased pan, let rise. Once doubled in size, bake in a 425º oven for 12 to 15 minutes until brown.

While the rolls are baking combine the powdered sugar, the melted butter and the vanilla. Add enough milk, a splash at a time, to make the mixture a thick syrup. Glaze the rolls while still warm.

 

 

 

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