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German Cinnamon Roll Recipe

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This recipe for German Cinnamon Roll is from First Baptist Yelm, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. active dry yeast
¼ c. warm water
1 c. milk
¼ c. sugar
2 T. shortening
1 tsp. salt
4 c. sifted flour
1 stick margarine
1 c. sugar
2 tsp. cinnamon
chopped nuts
Directions:
Directions:
Dissolve yeast in warm water with 1 tsp. sugar. Scald milk. To milk, add sugar, shortening and salt. Mix well; cool to lukewarm. Stir in 1½ c. flour, egg, and yeast mixture. Add remainder of flour or enough o make soft dough. The softer dough can be kept without sticking to the kneading board or hands, the lighter the rolls will be when baked. Cover the dough and let rest 10 minutes. Be sure to add all flour needed before dough rises.
Knead dough on well-floured board until smooth and all flour is used, about 5 minutes. Place dough in greased bowl; let rise in warm place until double in size. Punch down with fist in center; bring dough from sides of bowl over. Let rest 10 minutes more. Have a tube cake pan greased and lined with wax paper.
Melt margarine in saucepan; keep warm. Mix sugar and cinnamon. Pinch off dough the size of a walnut. Roll in melted margarine; roll in cinnamon sugar mixture. Place in tube pan in layers until all dough is used. Sprinkle chopped nuts over each layer. Pour melted margarine and sugar over top if any is left. Let rise until double in size or over night. Bake at 325º for about 45 minutes. Cool 5 minutes; invert pan on waxed paper platter. Rolls will pull apart easily. Roll mix can be used.

 

 

 

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