Old Fashioned Cinnamon Rolls Recipe

How to make it

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• 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.