Mom's Cinnamon Rolls


Mom's Cinnamon Rolls - Diann Clement


1/2 Cup Warm Water
2 Tbsp Active Dry Yeast
1 1/2 Cups Lukewarm Milk
1/2 Cup Granulated Sugar
2 tsp Salt
2 Eggs
1/2 Cup Shortening
7-7 1/2 Cups Flour

1 Stick of Butter, at room temperature
Ground Cinnamon

3 Cups+ Powdered Sugar
1 Tbsp Butter, room temperature
1 Tbsp+ Milk

1. In the bowl of an electric mixer add Warm Water and Yeast. Let sit for 5 minutes while you warm the Milk.
2. In a small saucepan, warm the milk over medium-low heat until it is warm to touch. DO NOT let the milk boil.
3. Once the Yeast is bubbly, add the Sugar, Salt, Eggs, and Shortening, to the Yeast mix but DO NOT MIX
4. Add 4 Cups of Flour to the mixing bowl on top of all the wet ingredients. This is to shield the yeast from dying due to the warm milk you are about to add.
5. Pour the warm milk on top of the Flour and mix on low-medium speed until blended.
6. Add remaining Flour as needed to form a ball of dough that is tacky but doesn't stick to your fingers.
7. Cover the dough in the mixing bowl and let rise until it doubles in size (approx. 45-60 minutes).
8. Once the dough is raised, punch it down.
9. Sprinkle some Flour on the counter and remove the dough onto the floured surface.
10. Prepare you rolling pin so it doesn't stick to the dough. If it is wood rub Flour on it. If it is marble, grease it first, then apply Flour.
11. Roll out the dough into a 1/4" thick rectangle.
12. Use your fingers to coat the entire top of the dough with the room temperature Butter.
13. Sprinkle Cinnamon (to taste) on top of the Butter.
14. Sprinkle Sugar (to taste) on top of Cinnamon.
15. Roll the dough on its longest side into log.
16. Use a string to cut the log into medallions about 1/2" thick. Do this by sliding the string under the log, crossing it around the top, and pulling to slice it.
17. Place medallions on a greased cooking sheet and flatten gently with your hand.
18. Place a dish towel on top and let raise for 20-30 minutes.
19. Preheat oven to 400F.
20. Bake until golden brown (approx. ——)
21. While baking make the icing.
22. Add the Powdered Sugar, Butter, and a Tbsp of Milk to a bowl. Mix with a hand mixer on low/medium. Add Milk to to thin to desired consistency for icing.
23. When the rolls come out of the oven, take each roll into your hand and ice immediately, returning them to the cookie sheet once iced.
24. Store on the cookie sheet covered with aluminum foil.

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