CINNAMON ROLLS
Source of Recipe
I put this recipe together several years ago. (Dorothy Bayes)
Recipe Introduction
Great for a quick snack or when company pops in unexpected.
List of Ingredients
- 1/2 cup warm water
- 1 teaspoon sugar
- 2 packages dry yeast or 4 1/2 teaspoons bulk dry yeast
- 1 1/2 cups milk, scalded
- 2 eggs, slightly beaten
- 1 /2 cup Crisco®
- 1 teaspoon salt
- 1/2 cup sugar
- 7 cups flour, approximately
- FILLING:
- 1/2 cup melted margarine
- 2 tablespoons cinnamon
- 2/3 cup brown sugar
Instructions
- Mix warm water, yeast & 1 tsp. sugar in a 2 cup measuring cup, stir and set aside to raise.
- Mix together sugar, shortening, salt and milk. Stir to soften shortening and add eggs and yeast Gradually add flour to make a soft dough.
- Place in greased bowl, cover with cloth and let raise until doubled. Mix down and let raise again.
- Divide dough in half, roll each piece in a 12x15" rectangle. Spread with half of the oleo, and sprinkle with half the cinnamon and brown sugar. Roll up starting at wide side of the rectangle. Cut in 1 1/2" slices and place on greased cookie sheet.
- Repeat with second half of the dough.
- Let raise until doubled and bake at 350ºF. for 15 to 20 minutes or until browned. Remove to cooling racks.
- Ice while warm with your choice of icing.
Ice while warm with your choice of icing.
- LOW-FAT VERSION: Substitute the following ingredients to make these rolls lower in fat.
1) Use skim or 1/2% milk in place of whole milk.
2) Use 1/2 cup egg substitute in place of 2 eggs.
3) Use 1/2 cup canola oil in place of 1/2 cup shortening.
4) Use fat-free or low-fat margarine in place of regular margarine for brushing on dough.
Final Comments
I freeze these rolls and pop in the microwave to thaw and slightly warm them.
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