Recipe by Canadian Pixie
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.
Top Review by p.g.cher
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).
- 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
Directions See How It's Made
- 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.