Old Fashioned Cinnamon RollsFrom chefmeow 10 years ago
- 1-1/2 packages active dry yeast shopping list
- 1 teaspoon granulated sugar shopping list
- 2 eggs shopping list
- 1 cup granulated sugar shopping list
- 1 teaspoon salt shopping list
- 1-1/4 cup solid vegetable shortening shopping list
- 12 cups all purpose flour shopping list
- Filling: shopping list
- 1/4 cup melted butter slightly cooled shopping list
- 3/4 cup granulated sugar shopping list
- 2 tablespoons ground cinnamon shopping list
- Icing: shopping list
- 1 cup confectioner’s sugar shopping list
- 1 tablespoon melted butter shopping list
- 1 tablespoon cream shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- In a small bowl completely dissolve yeast and 1 teaspoon sugar in 1 cup of lukewarm tap water.
- Let tmixture sit in a warm place until it bubbles up.
- Meanwhile in a very large mixing bowl beat eggs well then stir in sugar, salt, shortening and 3 cups of warm tap water then mix well and set aside.
- Measure flour by lightly spooning it into the measuring cup and leveling off with a knife.
- Set flour aside in a separate bowl.
- Add yeast mixture to the egg shortening mixture and mix well.
- Add 10 cups of flour 1 cup at a time mixing with a large wooden spoon until dough is no longer sticky.
- Add up to 2 more cups of flour if the dough seems too sticky.
- Cover the bowl with damp kitchen towel and let the rise in a warm place until doubled in bulk.
- Punch dough down then transfer to a floured surface and knead lightly.
- Wipe out the large bowl and grease it with butter or margarine then form dough into a ball and put into greased bowl and turn dough over once.
- Cover bowl loosely with plastic wrap and refrigerate for 2 hours.
- The dough must be chilled before you use it.
- It will continue to rise in the refrigerator.
- Use one-fourth of the chilled dough to make a round pan of cinnamon rolls.
- Butter a round cake pan and set aside.
- On a floured surface roll dough out in the shape of a rectangle approximately 10 inches by 14 inches, and 1/4 inch thick.
- Brush the melted butter evenly over the surface of the dough.
- Sprinkle 3/4 cup granulated sugar evenly over the melted butter then sprinkle the ground cinnamon in an even layer over the sugar.
- Starting with one of the long sides of the rectangles tightly roll dough up jelly-roll fashion to form a 14-inch-long "snake."
- Cut the roll crosswise into 1-inch pieces.
- Place the pieces cut side up very close together in the buttered baking pan.
- Cover very loosely with a damp kitchen towel or with plastic wrap and let rise in a warm place for 3 hours or until it has doubled in bulk.
- Preheat oven to 350.
- Remove cover from rolls and bake on the middle rack for 25 minutes.
- While rolls are baking prepare icing by mixing the confectioners' sugar with the melted butter, cream and vanilla until smooth.
- Remove rolls from oven and set on a wire rack to cool in the pan.
- While the cinnamon rolls are still hot spread the icing over the top of them.
- Serve warm or at room temperature.
People Who Like This Dish 19
The Cookchefmeow Garland, TX
The Rating3 people
Just printed this off..making these today...I hope I do it right..thanks for a great recipe! Kind of neat in the fact that while the dough is rising, I can study for my gmat test..Exciting, huh?greekgirrrl in Huntington Village loved it
These turned out AMAZING!! Definitely a lot of work. I made a few small changes. First, instead of just white sugar, I used brown sugar for the filling and second, I let the cut rolls rise for 45 minutes instead of three hours and they turned out b...moregreekgirrrl in Huntington Village loved it
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