Prep 3 hrs
Cook 15 mins
Your kitchen will smell soooo grand while these are baking. Just love the sweet dough in this recipe.
- 1 package dry yeast, dissolved in
- 1⁄4 cup water
- 1 cup hot water
- 1⁄3 cup sugar
- 1⁄4 cup vegetable shortening
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 6 cups approx. flour, enough to form dough
- 1⁄2 cup melted butter
- 1 cup (white or brown) sugar, mixed with
- 1 tablespoon cinnamon
- Set yeast/water aside until dissolved and a bit foamy.
- Melt shortening in hot water.
- Add sugar and salt.
- Let cool until tepid.
- Add beaten eggs.
- Add two c.
- flour and mix well.
- Add yeast mixture.
- Add enough flour to form a soft dough.
- Turn out on floured board and knead until the dough is pliable.
- Generously oil a large bowl and place dough in it.
- Turn dough in bowl until coated w/ oil.
- Cover w/ plastic wrap.
- Refrigerate until doubled (several hours).
- When ready to use, punch dough down.
- Turn out on floured board and roll out in a large rectangle.
- Brush with melted butter.
- Sprinkle evenly with cinnamon sugar.
- Roll dough up jelly roll style on long side.
- Trim ends with sharp knife.
- Cut ½ inch slices and placed on greased baking sheet.
- Let rise for ½ hour.
- Preheat oven to 350 degrees F.
- Bake for 15-20 minutes or until golden brown.
- Remove from baking sheet while still warm.
The taste and texture of the finished product was a 5-star recipe but I deducted a star because the amount of flour is essentially missing and/or incorrect, making it a flawed recipe. In step 6, it specifies adding 2 cups of flour and then the next step says to add enough more to make a dough - it took 4 MORE CUPS of flour to make a dough, for a total of 6 cups of flour required for this recipe. I did hasten the recipe by allowing the dough to rise on my counter rather than in the frig, and it doubled in about an hour, making it a faster recipe than indicated. The second rise, after adding the filling and rolling and cutting the rolls, was a perfect double in 30 minutes. I decided I wanted a more caramelly filling so I subbed 1/2 cup brown sugar for 1/2 of the white sugar. I also added about a cup of walnuts. They took 25 minutes at 350 degrees to cook. The result is a light moist beautifully risen dough with plenty of nutty caramel and cinnamon goodness. After allowing to cool for a few minutes, I unplated the whole pan upside down to allow the caramel to drip back down over the rolls, so it was like sticky buns. Really good and a lot easier than I expected. Thank you!
Ive tried many recipes for cinnamon rolls and I quit searching for the perfect recipe after discovering this one!!!..These were absolutely the best EVER!!! The dough makes wonderful dinner rolls as well...Dont miss out on this yummy recipe, you gotta try it!!
I loved these even though they took a while to prepare. These rolls were just like what my mother use to bake. Thank you!