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John Parker's Scratch Made Cinnamon RollsPies, Pastries & Desserts
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Submitted by Ruby for John Parker
on Friday, November 29, 2002
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| Makes: | 48 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 12 minutes |
| Ready In: | 32 minutes |
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You can smell these a mile away when they are baking....well almost! These take a little time away from watching football games or from being a couch potato but it is so well worth the effort. Make some today!
As John use to say..."that boy of yours sure like these cinnamom rolls". I would reply, not only that boy that likes it; EVERYONE LOVED those rolls. |
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| Ingredients |
| 3 packages Fleischmann's Active Dry Yeast |
3/4 cup water |
| 4 tbsp lukewarm water |
1 tsp salt |
| 6 tbsp sugar |
1 cup cooled scalded milk |
| 4 tbsp melted shortening |
2 eggs |
| 4 1/2 cup flour |
Filling |
| 1 cup sugar |
3 tbsp cinnamon |
| 2 tbsp canola oil |
2 cups Powdered sugar for glaze |
| 2 tbsp melted butter, 1 tsp vanilla, a little milk |
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| | | Directions | Dissolve yeast in the 4 tablespoon lukewarm water then pour in the 3/4 cup of water.
Add the shortening to the scalded milk for easy melting.
Mix sugar, salt, eggs, milk and dissolved yeast. Add the flour, working in a little at a time. Grease a bowl and let it rise to double the size.
Punch down, knead and let the bread rise again. Once it has risen again, roll out. Combine the sugar, cinnamon, and oil. It will look like brown sugar when done. Spread over the dough. You could add (optional) 1 cup pecans and/or 1/2 cups raisins.
After you have covered the dough with the filling, roll up the dough and cut into 1 1/2 inch rolls. Place in a greased pan. Let rise. Once doubled in size, bake in a 425 degree oven 12 to 15 minutes until brown.
While the rolls are baking combine the powdered sugar, the melted butter and the vanilla. Add the milk last using only as much as to turn the mixture into a thick syrup. Glaze the rolls while still warm. |
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