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Cinnamon Rolls Recipe

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

Laura Gloss/Aunt Lottie


Heat on stove to just boiling:
4 c. milk
3 T. shortening
3 T. sugar
Turn off and cool...until you can put your finger in milk without scalding.
Add 2 beaten eggs.

1 c . warm water
1-2 pkgs yeast
1 T. sugar
When yeast becomes active....pour into milk mixture.

Start with 5 c. flour of choice, mix in milk mixture. Continue to add flour until the dough pulls away from sides. (Easiest way to to work with your hands).

Cover and place in a warm room (or oven with light on). Let rise double in size...punch down and pull away from sides...let rise again. (First rise cant take 45 minutes, the second 20-30 minutes).

Flour surface and roll dough into large rectangle about 1/4 inch thick.
Cover dough with softened butter, white sugar, brown sugar and cinnamon. Starting at one end roll dough into log...cut about 1/2 inch thick slices and place in prepared pans..(prepare pan with dabs of butter, white and brown sugar and cinnamon). Give rolls a little room in the pan. Let rise to double their size. Bake at 350 degrees for 30-30 minutes. A good test is to gently push down on a center roll...if it pops up it is baked. Let cool 10 minutes and flip them out on foil. The caramel from the pan runs down them and make them yummy!

See above for detailed directions.




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