26 February 2010

Recipe: Easy Cinnamon Rolls

2 C. Lukewarm water
1 Package active dry yeast
1/2 tsp. Salt
1/2 C. Sugar
1 Egg
1/3 C. Shortening
6 1/2 C. flour

Put water in bowl. Add yeast, salt, sugar, shortening, egg and 1 ½ cup of flour. Beat with mixer until smooth. Then add rest of flour 1 cup at a time.

Knead with hands. Turn out on floured board and knead until it forms a smooth round ball. Place in a large greased bowl. Cover and let set until it rises double in size. Punch down and roll out into a rectangle.

1/4 C. Soft butter
1/3 C. Sugar
1 T. Cinnamon
Raisins (optional)

Spread dough with soft butter and sprinkle with cinnamon and sugar mixture and sprinkle with raisins if you like. Roll up from longest end. Slice in 1 inch thick slices. Place in greased rectangle cake pan. Let set and rise again for about an hour.

Bake 20 minutes at 375 or until light brown. Ice with powdered sugar frosting.

Powdered Sugar Frosting
Combine 2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla and ½ stick melted butter. Beat until smooth and creamy. Add more milk a little at a time if too thick. Spread on rolls while hot.

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