|Cinnamon Roll Ingredients|
|1/2 cup warm water||2 packages active dry yeast|
|1 & 1/2 cup lukewarm milk||2 eggs|
|1/2 cup sugar||1/2 cup soft shortening|
|2 teaspoons salt||7 to 7 & 1/2 cups flour|
|1/2 to 1 cup red hots||1 & 1/2 to 2 sticks butter or margarine|
|Powdered Sugar Icing Ingredients|
|2 to 4 tablespoons softened butter - whipped until creamy||1 teaspoon vanilla - whipped into butter|
|1 to 3 cups powdered sugar - slowly added until desired consistency||---|
In mixing bowl, add the water and yeast, stirring to dissolve. Stir in the milk, sugar, salt, eggs, shortening and half of the flour. Mix with spoon until smooth. Add enough remaining flour to handle easily (almost sticky). Turn onto lightly floured board and knead until smooth and elastic (about 5 minutes). Place in a greased bowl, rotating the dough to cover it with grease. Cover with a damp cloth and let rise in a warm place until double (about 1 & 1/2 hours). Punch down then let rise again until almost double (about 30 minutes).
Divide dough in half, then roll each half into a 15 x 9 inch rectangle. Place butter or margarine slices approximately 1 & 1/2 inches apart from each other on the dough.
Place 1/2 to 1 cup of red hots in food processor or blender and grind to a sugar consistency, then sprinkle over the dough. Cover dough with sugar and sprinkle heavily with cinnamon.
Roll up tightly, beginning at the wide side. Seal well by pinching edges together. Cut into 1 & 1/2 to 2 inch slices and place a little apart in buttered pan. Spread tops with butter or margarine and sprinkle with additional sugar and cinnamon. Repeat with the other half of the dough. Let rise and bake 25 to 30 minutes at 375 degrees.
Glaze with powdered sugar icing.
Last updated 04/01/2020 -- R Cordia