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Ed Radzvilla Sticky Cinnamon Rolls




Source of Recipe


Buddy Cookbook


List of Ingredients




2 packages (¼ ounce each) active dry yeast
¾ cup sugar, divided
½ cup warm water (110° to 115°)


2 cups warm milk (110° to 115°)
¾ cup shortening
1½ teaspoons salt
2 eggs
7¾ to 8¼ cups all-purpose flour
2 tablespoons butter or margarine, melted


Topping:

1 cup sugar
¼ cup packed brown sugar
2 tablespoons ground cinnamon


Icing: (optional)

1 cup confectioners sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract


In a large mixing bowl, dissolve yeast and ¼ cup sugar in warm water. Add warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide into thirds. Roll each portion into a 12 inch x 8 inch rectangle; spread with butter. Combine topping ingredients and sprinkle over butter. Roll up tigthly, starting at long end. Slice into 1 inch rolls.

Place in three greased 11 inch x 7 inch baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350° for 20-30 minutes or until lightly browned. Remove from pans to wire racks to cool.

If desired, make icing: Beat all ingredients until smooth and ice cooled rolls. Yield: 3 dozen



Recipe