Prep 2 hrs
Cook 25 mins
Very nice to have on a weekend when there is the time to bake in the morning. This recipe is from one of my mom's cookbooks, possibly an old Canadian Living one. Prep time includes rise time.
- 2 1⁄4 teaspoons active dry yeast
- 1⁄2 cup warm water
- 1⁄2 cup lukewarm milk (scalded then cooled)
- 1⁄3 cup sugar
- 1⁄3 cup shortening, softened
- 1 teaspoon salt
- 1 egg
- 3 1⁄2-4 cups all-purpose flour
- 4 tablespoons margarine, softened
- 1⁄2 cup sugar
- 4 teaspoons cinnamon
- 1 cup powdered sugar
- 1 tablespoon milk
- 1⁄2 teaspoon vanilla
- Dissolve yeast in warm water.
- Combine milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
- Mix in enough remaining flour until dough is easy to handle.
- Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
- Divide dough in half and roll each half into a 15X9" rectangle.
- Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
- Roll both rectangles tightly and cut into 9-1 1/2" slices.
- Place in greased rectangular pan.
- Bake at 375 F for 25-30 minutes.
- Mix together glaze ingredients and apread on top of baked rolls. Serve warm.
The dough was so easy to work with; it didn't stick to the work surface when rolling up. I've made this a few times and each time it turns out gorgeous :) In trying to make this a little more health conscious, I've worked grains and some wholemeal flour into the dough--great results! Once I made a double batch--word of advice: double everything except the yeast (use slightly less than 4 tbsp).
These were almost exactly like my grandma's, whose recipe I lost in a computer crash a few years ago. I have a few tweaks in mind to make them "perfect", but otherwise they were tasty. I think the filling could have used more butter by personal preference, but maybe that's just me. Definitely an excellent old-time cinnamon roll!
"WOW!" is all I can say! I had wonderful results w/ this recipe. I had made DH a "fat free" cinn roll from this site, but they had a hard time staying "soft" since they had no butter. I needed a recipe w/ "some" butter--just not a ton! I used Splenda, skim milk & 3 1/2 cups flour (thank u Sackville!). I also used brown sugar for the filling. For the glaze, I found that 1/2 cup powdered sugar was just fine. I didn't "divide" the dough as instructed; I just rolled it all out to make bigger rolls. I used a 9 inch pie pan (think I got about 8 rolls) & as they baked, they stuck together & rose great. He took them to work & said they stayed soft & were my best ones yet! This was so fun to make; thanks so much for sharing :-)