Breads, Breakfast

Cinnamon Rolls

  • 7 - 7 1/2 cups Flour
  • 1/2 cup Water
  • 3/4 cup Crisco
  • 1 1/2 cups Milk
  • 3/4 cup Sugar
  • 2 Eggs
  • 2 teaspoons Salt
  • 2 pgks Yeast
  • 1/2 cup Butter, melted
  • 1/4 cup Sugar
  • 2 Tablespoons Cinnamon
  • 1 1/2 cup Powdered sugar
  • 3 Tablespoons Milk

    • Dissolve the 2 packages of yeast in 1 cup of water, set aside. Heat milk and crisco to scalding (125°).

    In a large bowlsift 3 cups flour, add sugar and salt. Add milk mixture and 2 eggs beaten, add yeast stirring well. Add enough additional flour to make dough elastic. Knead onfloured board until easy to handle.

    Grease or oil a large bowl and put dough inturning once to get surface greased. Cover with a towel and place in a warm place to rise to about double in size (about 1 hr 30 minutes). Punch down and let rise again (about 45 minutes).

    Roll out on floured surface into a large triangle.pour melted butter over dough evenly and sprinkle with cinnamon and sugar. Add raisins and nuts if desires.

    Bake at 350° for approximately 20 - 25 minutes.

    Grizzle with icing.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!