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    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


    1. Mix warm water, yeast & 1 tsp. sugar in a 2 cup measuring cup, stir and set aside to raise.
    2. Mix together sugar, shortening, salt and milk. Stir to soften shortening and add eggs and yeast Gradually add flour to make a soft dough.
    3. Place in greased bowl, cover with cloth and let raise until doubled. Mix down and let raise again.
    4. 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.
    5. Repeat with second half of the dough.
    6. Let raise until doubled and bake at 350ºF. for 15 to 20 minutes or until browned. Remove to cooling racks.
    7. Ice while warm with your choice of icing.

      Ice while warm with your choice of icing.


    8. 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.

    RECIPE CONTINUES

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