Cinnamon Roll Recipe

Mom’s Cinnamon Rolls

4 1/2 - 5 C flour
4 t active dry yeast (2 packages)
3/4 C milk
1/2 C water
1/2 C vegetable shortening (part butter)
1/2 C sugar
1 t salt
2 eggs, room temperature

Measure 1 3/4 C flour into yr large mixer bowl. Add yeast and blend. Measure milk, water, shortening, sugar, and salt into saucepan. Blend. Heat until warm (about 120-130 degrees F).

Pour into flour/yeast mixture. Add eggs. Beat 30 seconds with electric mixer at low speed, scraping bowl constantly. Beat 3 more minutes at high speed, scraping bowl occasionally. Stop mixer.

Gradually stir in more flour (by hand) to make a soft dough. It will be rather sticky. Knead on lightly floured board or counter until smooth, about 5-10 minutes (it’s good exercise!!). Cover with bowl or pan and let rest for 20 minutes.

Shape as desired. Here’s what I do: I cut the hunk of dough in half, roll out one of the halves until it’s flat and rectangular and large, brush it with melted butter, sprinkle it with a cinnamon/sugar mixture, add raisins (optional), and roll it up. Then I lightly trim the ends and cut the rest into 1″ wide slices. They usually fit nicely into two 9″ greased cake pans. Then I put them in a warm oven (I usually warm it to 200 degrees for a few minutes, then turn it off) with a pan of hot water under them and a foil tent over them and let them rise for 40 minutes, or until doubled.

Bake at 350 for 10-12 minutes. You can ice these with powdered sugar icing after they’ve cooled off, but believe me when I tell you that they’re wonderful just plain and warm out of the oven.

Cool them on a rack. Once they’re cool, you can wrap them in foil, and freeze until it’s time to eat them. Just warm them in a 250 oven for about 45 minutes and whew! It’s like you just made ‘em.

Enjoy! The recipe is adapted from a cookbook called Homemade Bread, published by Farm Journal in 1969.