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Cinnamon Rolls

Mary Anne Skeba
Print Recipe
Course Bread

Ingredients
  

Dough

  • 2 packages active dry or rapid rise yeast
  • 1 cup warm tap water (about 110 degrees)
  • 1 Tbs sugar
  • 1 cup boiling water
  • 3/4 cup vegetable shortening
  • 1/2 cup white sugar
  • 1 Tbs salt
  • 6 cups flour
  • 2 large eggs

Filling

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 stick butter, softened
  • 1/4 cup ground cinnamon (or more)
  • chopped nuts (optional)

Instructions
 

Dough

  • Dissolve the yeast in 1 cup of warm tap water, then add 1 tablespoon sugar and mix well. Let stand for 3 to 5 minutes.
  • Pour boiling water into a large bowl. Add 3/4 cup shortening and stir until melted. Add ½ cup sugar and 1 tablespoon salt. Mix until dissolved and blended well.
  • Add 3 cups flour to the shortening mixture. Mix well, then add yeast and beat with spoon for 1 to 2 minutes, beating thoroughly.
  • Add eggs and 2 additional cups flour. Beat well. Add remaining 2 cups of flour to make a dough that is a little sticky; not dry. Add more flour if too sticky.
  • On a lightly floured countertop, knead for about 5 minutes and then place dough into a greased bowl. Cover with a towel and let rise in a warm, draft-free place for 1 hour or until doubled in bulk. Punch down and let rest for 15 minutes.

Filling and Assembly

  • Combine remaining sugars and the cinnamon. Blend thoroughly. Set aside.
  • Preheat oven to 375 degrees. Grease two 13 by 9-inch baking pans that have 1 to 2-inch sides.
  • Take 1/2 of the dough and roll out to a rectangle, about a 1/2 inch thick. Brush with butter and sprinkle evenly with the filling. Roll the dough like a jelly roll from the narrower side of the rectangle. Pinch edges closed. Cut rolls into 1-inch slices and lay flat, with edges slightly touching, into prepared pans. Sprinkle tops with chopped nuts, if desired.
  • Bake in preheated oven for 25 to 30 minutes or until the rolls are light brown and sound hollow when tapped. Allow to cool in the pan. They may be iced, glazed or sugared; whichever is preferred, if any. Makes lots. Enjoy!
  • Note: To make cinnamon rolls with a sticky bottom, grease a muffin tin and fill each cup with a few tablespoons of butter, brown sugar, and chopped nuts. Top each cup with the rolled dough and bake 20-25 minutes. Let sit 5 minutes before turning out. (If you wait too long, they will get stuck in the tin.)
  • Note: To fry cinnamon rolls, fill a deep skillet or dutch oven with several inches of oil. Bring oil to 350-370 degrees, then fry cinnamon roll dough in oil, turning until browned on both sides. Drain on paper towels.