John Parker’s Scratch Made Cinnamon Rolls2002-11-29
- Course: Desserts
- Yield : 48
- Servings : 48
- Prep Time : 20m
- Cook Time : 12m
- Ready In : 32m
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You can smell these a mile away when they are baking (well, almost). These take a little time but it is so well worth the effort.
- 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 cups flour
- 1 cup sugar
- 3 tbsp cinnamon
- 2 tbsp canola oil
- 2 cups powdered sugar for glaze
- 2 tbsp melted butter
- 1 tsp vanilla
- A dollop of milk
Dissolve yeast in the 4 tablespoons of lukewarm water, and then pour in 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. Put dough in a greased bowl and let it rise for an hour in a warm place until it doubles in size.
Punch down, knead and let the bread rise again for another hour, repeating the process above. 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. If you like, you can add 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 or 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 needed to turn the mixture into a thick syrup. Glaze the rolls while still warm.