Ingredients: |
Ingredients: DOUGH:
3/4 cup milk
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup lukewarm (110 degrees) water
1 egg
3-1/2 cups sifted flour
FILLING:
6 tablespoons butter, melted
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 tablespoons butter, melted
1/4 cup sugar
1 teaspoon cinnamon
|
Directions: |
Directions:In a small saucepan, bring milk to a boil; remove from heat. In a mixing bowl, combine milk, shortening, sugar and salt. Cool to lukewarm. In a small bowl, sprinkle yeast over 1/4 cup lukewarm water; stir to dissolve.
Add yeast mixture, egg and 1/2 cup flour to milk mixture. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn over to grease top of dough. Cover and let rise in warm place until doubled, about 1 hour.
Meanwhile, for the filling, combine the 6 tablespoons melted butter, brown sugar and corn syrup in an ungreased 9 x 13 baking dish; mix well. Set aside. Punch down dough. Roll out dough to a 15 x 10 rectangle. Brush with 2 tablespoons melted butter. Combine the 1/4 cup sugar and cinnamon. Sprinkle over dough. Roll up like a jelly roll starting with a long side. Cut into 15 slices (using thread or dental floss). Arrange, cut side down, in prepared pan. Cover and let rise in warm place until doubled, about 45 minutes.
Bake at 375 for 20-25 minutes or until golden brown. Invert pan on platter and serve rolls warm. If desired, frost with cream cheese frosting while hot. |
This recipe for Cinnamon Rolls is from