Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Christmas Morning Cinnamon Buns




Source of Recipe


Recipe courtesy Brother Rick Curry


List of Ingredients




1/2 cup vegetable shortening
2 cups milk, scalded
2 large eggs, beaten
1 cup plus 1 tablespoon sugar
1 cup mashed potatoes, unsalted
1 teaspoon salt
2 tablespoons active dry yeast
1/2 cup lukewarm water
7 cups unbleached all-purpose flour
1 cup raisins
1 cup chopped walnuts
4 tablespoons butter, softened
1/2 teaspoon ground cinnamon

Recipe



Dissolve the vegetable shortening in the milk in a bowl and cool to lukewarm. Stir in the eggs, 1 cup sugar, potatoes, and salt. Dissolve the yeast in lukewarm water and stir onto the potato mixture. Stir in the flour, raisins, and nuts. Mix thoroughly for 5 minutes by hand. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour.
Turn out onto lightly floured surface. Roll into a 1/2-inch thick rectangle and spread with the butter. Sprinkle with the 1 remaining tablespoon sugar and the cinnamon. Roll like a jelly roll and slice 12 equal slices. Place slices flat in 12 by 8-inch baking dish. Cover with a tea towel and let rise until double in bulk, about 30 minutes.

Preheat the oven to 350 degrees F. Bake for 30 to 35 minutes, until golden brown. Transfer to a wire rack to cool.