Ingredients: |
Ingredients: For the Dough
2 pkgs. yeast
1/2 c. lukewarm water
2 c. milk, scalded and cooled
1/2 c. sugar
2 tsp. salt
3 eggs, well beaten
7 - 7 1/2 c. flour
1/4 c. shortening, melted and cooled
1/2 c. (1 stick) butter, softened to room temperature
1/2 c. brown sugar plus a little more for dusting the baking pan
2 Tbs. ground cinnamon
For the Icing
1 c. white sugar
1 tsp. vanilla
1/2 c. white syrup (such as Karo)
1 c. cream
1/4 c. (1/2 stick) butter
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Directions: |
Directions:Sprinkle yeast on the top of lukewarm water. Stir in milk, sugar, salt and well-beaten eggs. Add ½ of the flour, mixing with a spoon until very elastic. Stir in cooled shortening and most of the remaining flour, working the dough with your hands until it is easy to handle.
Place dough on a lightly floured surface, cover, and let rest 10 minutes. Knead until smooth and elastic, then place in a lightly oiled bowl and let rise to double in size, about 1 hour. Once double in size, punch down the dough and roll it out on a lightly floured surface into a large rectangle about 1/4-inch thick, or about a 12 x 18-inch rectangle. Spread the softened butter all over the dough. Mix the brown sugar and ground cinnamon in a bowl, and sprinkle on top of the butter and gently press it into the dough.
Starting at the 18-inch side, roll the dough up tightly. Cut the roll of dough into 12 equal pieces and place in a greased 9 x 13-inch baking pan. Cover and allow to rise in a warm place for about 45 minutes.
Preheat oven to 350ºF. Once preheated, place the cinnamon rolls in the oven and bake for about 20 minutes or until the rolls are cooked through in the center. Cover loosely with foil after about 10-15 minutes of baking to prevent excess browning. Once the cinnamon rolls are done, remove from the oven and cool.
Icing
Cook down until thick and bubbly, stirring constantly. When cool, spread on rolls. |
This recipe for Grandma Hoofie’s Sweet Cinnamon Rolls is from