Old Fashioned Cinnamon Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A lot of work goes into this recipe but I'm telling you it is worth it. My aunt handed this recipe down to me and though I gripe when I make them because of the effort and time it takes...when everyone bites into them and says best ever it's all worth it. Ingredients:
1-1/2 packages active dry yeast |
1 teaspoon granulated sugar |
2 eggs |
1 cup granulated sugar |
1 teaspoon salt |
1-1/4 cup solid vegetable shortening |
12 cups all purpose flour |
filling |
1/4 cup melted butter slightly cooled |
3/4 cup granulated sugar |
2 tablespoons ground cinnamon |
icing |
1 cup confectioner’s sugar |
1 tablespoon melted butter |
1 tablespoon cream |
1/2 teaspoon vanilla extract |
Directions:
1. In a small bowl completely dissolve yeast and 1 teaspoon sugar in 1 cup of lukewarm tap water.
2. Let tmixture sit in a warm place until it bubbles up.
3. Meanwhile in a very large mixing bowl beat eggs well then stir in sugar, salt, shortening and 3 cups of warm tap water then mix well and set aside.
4. Measure flour by lightly spooning it into the measuring cup and leveling off with a knife.
5. Set flour aside in a separate bowl.
6. Add yeast mixture to the egg shortening mixture and mix well.
7. Add 10 cups of flour 1 cup at a time mixing with a large wooden spoon until dough is no longer sticky.
8. Add up to 2 more cups of flour if the dough seems too sticky.
9. Cover the bowl with damp kitchen towel and let the rise in a warm place until doubled in bulk.
10. Punch dough down then transfer to a floured surface and knead lightly.
11. Wipe out the large bowl and grease it with butter or margarine then form dough into a ball and put into greased bowl and turn dough over once.
12. Cover bowl loosely with plastic wrap and refrigerate for 2 hours.
13. The dough must be chilled before you use it.
14. It will continue to rise in the refrigerator.
15. Use one-fourth of the chilled dough to make a round pan of cinnamon rolls.
16. Butter a round cake pan and set aside.
17. On a floured surface roll dough out in the shape of a rectangle approximately 10 inches by 14 inches, and 1/4 inch thick.
18. Brush the melted butter evenly over the surface of the dough.
19. Sprinkle 3/4 cup granulated sugar evenly over the melted butter then sprinkle the ground cinnamon in an even layer over the sugar.
20. Starting with one of the long sides of the rectangles tightly roll dough up jelly-roll fashion to form a 14-inch-long snake.
21. Cut the roll crosswise into 1-inch pieces.
22. Place the pieces cut side up very close together in the buttered baking pan.
23. Cover very loosely with a damp kitchen towel or with plastic wrap and let rise in a warm place for 3 hours or until it has doubled in bulk.
24. Preheat oven to 350.
25. Remove cover from rolls and bake on the middle rack for 25 minutes.
26. While rolls are baking prepare icing by mixing the confectioners' sugar with the melted butter, cream and vanilla until smooth.
27. Remove rolls from oven and set on a wire rack to cool in the pan.
28. While the cinnamon rolls are still hot spread the icing over the top of them.
29. Serve warm or at room temperature.
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