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Rick's Cinnamon Yeast Rolls Recipe

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Richard Baggett


1 C. lukewarm water
2 pkgs. rapid rise yeast
1 C. Crisco (the solid stuff)
1 C. sugar
1 tsp. salt
1 C. boiling water
2 beaten eggs ( I like to use XL)
6 C. flour (if can use soft winter wheat flour such as White Lily will be softer, but any will do)

Cinnamon Roll Extra Ingredients:
1 stick melted butter
chopped pecans
brown sugar
powdered sugar

For base dough:
Add Yeast & 1 tsp. sugar to lukewarm water. Mix with fork and let act while proceeding with rest of recipe. In large bowl (I use the largest one I have), put crisco (cut in pieces), sugar, & salt. Pour boiling water over this mixture & stir until crisco melted. Add yeast to crisco mixture (make sure not too hot), then add the 2 beaten eggs. Whisk in flour a cup at a time (after 1st couple cups switch to wooden'll thank me later). When all flour mixed, cover with Saran wrap and put in fridge over night.

For dinner rolls: Pour dough onto floured pastry cloth or counter. Roll out to " thick. Cut with 2" or 1" cutter, or I also roll into balls and put 3 balls in muffin cups. Place on greased cookie sheet or muffin cups. Cover loosely with tea towel. Let rise until doubled (an hour or so).

Preheat oven to 400. Bake 10-15 minutes. Brush with melted butter or honey.

For Cinnamon Rolls:
Pour dough on floured surface. Roll about " thick in large rectangle, long edge facing you. Spread melted (or very soft) butter all over surface leaving about 1" on all edges. Sprinkle cinnamon all over butter, then sugar and/or brown sugar. Finally sprinkle on pecans. Take long edge farthest from you and slowly start to roll into a tight roll toward you. Don't worry if some squishes out as you finish. Tuck each end under so it's neat. Slice about 1" thick, and place in greased 9x13" pan. This makes enough to fill a 9x13 and most of a 8x8 pan. Cover loosely with tea towel and let rise until doubled (an hour or so)

Preheat oven to 400 bake about 15-20 minutes until lightly brown (time varies based on how thick I sliced them. Can take longer). When almost done baking, pour powdered sugar in bowl, and tiny amounts of milk until thick but pourable. Once rolls cool a tiny bit, pour icing on. Let set, then I add more icing. The more the better. The 1st icing you put on sort of melts in then 2nd layer guilds the lily. Sprinkle pecans on top.

Personal Notes:
Personal Notes:
I make the dinner rolls for most Thanksgiving and Xmas dinners, and the cinnamon rolls for each Christmas. You could make the base dough the afternoon before needed and keep in fridge if going out, but I stay in on Xmas Eve, put on versions of The Christmas Carol, and make a double batch of dough for the next day. Once you have the ingredients set, these are pretty easy to do. For Christmas morning cinnamon rolls I get up around 5:30-6, roll, fill, slice and place rolls to rise while half asleep. Then I can go back to sleep, or shower, get ready etc. You need to really plan on when you need to serve or leave to meet family with these. You want them still warm.

Feel free to change filling, this is mine. I often make half with pecans, half without.
I got this recipe from Janice Fenton, who got it from Linda Drewery.




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