Cook Time: 30 minutes
Total Time: 30 minutes
- 1 pkg. active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 1/2 cup lukewarm milk (scalded then cooled)
- 1/3 cup sugar (1/2 cup if you like it sweeter)
- 1/3 cup shortening, or margarine or butter, softened
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour(if using self-rising flour omit salt)
- Cinnamon Mixture:
- 2 tablespoon margarine or butter, softened
- 1/2 cup sugar
- 2 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched).
Punch down dough; on a lightly floured surface roll dough into rectangle about 9-x18-inches; Once rolled out spread with margarine.
Mix sugar and cinnamon together in small dish. Sprinkle over rectangle.(This is optional - If you like raisins or chopped nuts you may sprinkle a 1/2 cup of each) over the sprinkled cinnamon before rolling up. Roll up tightly, beginning at wide(18) side.Seal well by pinching edges of roll together.Stretch roll to make even. Cut roll into 1 to 1 1/2 inch slices. Place a little apart on greased pan or cookie sheet . Cover and let rise until double in bulk, about 35 to 40 minutes.
Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with Glaze cinnamon rolls while warm. Makes about 18 cinnamon rolls.
Glaze: Mix powdered sugar, milk and vanilla until glaze is smooth and of desired consistency. Add little more milk if too thick.
Shared by Dottie.