Add warm water to yeast and soak 10 min. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding on at a time, beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Turn dough into a well oiled bowl. Let rise for 1 1/2 hours. Press dough down and divide into workable size. Roll dough down and divide into workable size. Roll dough out into a rectangl. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon. Roll up in jellyroll fashion. Using a piece of string, cut off slices about 1 1/2 in think. Place slices in a 8-9 in round greased cake pan. Place one slice in the middle and others around it. Press rolls down to even out and fill pan. Let rise untill rolls fill the pan generously; about another hour. Bake at 350 degrees for 15-20 min.
In a medium bowl, place sugar, butter, and vanilla. The stir in enough milk to reach a thick, hardly-able to stic consistency spread over warm rolls as soon as they are placed on a plate.
Originally Submitted
3/29/2012
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