Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    greekgirrrl ate it and said...
    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 big and fluffy and tasted just great.
    thanks!
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    " It was excellent "
    greekgirrrl ate it and said...
    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?
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  • sunpuppy 6 years ago
    We've got lotsa snow coming this weekend and I can't think of a better project than to make these rolls. The recipe sounds delicious and I love the aroma in the house of cinnamon rolls baking. By the way...they are fat free aren't they? ;)
    Was this review helpful? Yes Flag
  • jlv1023 7 years ago
    hi
    just a few questions, if you don't mind?
    1. what size cake pan 8" 10" or 12"
    2. how many usually per pan?
    3. Normally how many per 1/4 of dough?
    4. The filling you have listed: is that for only 1/4 of the dough as stated in recipe,
    so if you made all dough you would have to times by 4?
    5. Do you have to make all the dough that day?
    6. Icing also for only 1/4 of dough?

    Thanks
    Janet
    Was this review helpful? Yes Flag

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