Cinnamon Rolls

Cinnamon Rolls


2 Tbsp Active Dry Yeast
1/2 Cup Warm Water

1/2 Cup Granulated Sugar
2 tsp Salt
2 Eggs
1/2 Cup Shortening (butter flavor, if you have it)
7 - 7 1/2 Cups Flour
1 1/2 Cup Luke Warm Milk

1 Stick Butter, room temperature
Ground Cinnamon
Granulated Sugar

3 Cups powdered Sugar
2 Tbsp Milk

1. In an electric Mixer bowl, mix the Yeast into the 1/2 Cup Warm Water. Let sit until it bubbles.
2. Once it bubbles, add IN THIS ORDER; Sugar, Salt, Eggs, Shortening, 4 Cups Flour, and the Luke Warm Water.
3. Mix together on low-medium until. fully incorporated.
4. Add the rest of the flour CUP BY CUP, fully incorporating after each cupful, until it forms a smooth but slightly tacky ball of dough.
5. Let it raise until it doubles in size.
6. While dough rises, grease 2 cookie sheets, 4 if you have them, with more shortening.
7. Once it has doubled in size, punch it down.
8. Roll the dough into a large rectangle about 1/4" thick.
9. Using your fingers, spread butter generously all over the dough.
10. Sprinkle cinnamon generously over the butter.
11. Sprinkle Sugar generously over the cinnamon and butter.
12. Starting on a long side, roll the dough up like a carpet.
13. Slide a piece of string underneath the rolled up dough. Cross the strings over the dough and pull in opposite directions to cut it into 1/2 thick medallions.
14. Place the medallions on the greased cookie sheets and press them down flat with your hand.
15. Cover with a dishtowel and let raise until doubled in size.
16. Set the oven at 400.
17. Bake until golden brown (about 10-15 minutes).

1. Add the powdered sugar to a small mixing bowl.
2. Add the milk and stir to combine. it should be fluid but not runny.
3. Ice the cinnamon rolls as soon as they come out of the oven.
4. Top with sprinkles.

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