Recipe#2530

Title: Cinnamon Rolls 10

From: "Bob Ross" bobross@cadvision.com 
 Newsgroups: rec.food.recipes 
 Subject: Cinnamon Rolls 
 Date: 11 Feb 1999 04:17:05 -0700 
 Message-ID: <36c0f9a3.0@news.cadvision.com> 

2 packages yeast (5 teaspoons)
 3/4 cup warm water
 3/4 cup sugar
 1/2 cup shortening, melted
 1/4 cup butter, melted
 3 eggs
 1 1/4 cups milk
 6-7 cups high gluten flour
 1 teaspoon salt
 6 tablespoons butter, melted
 1/2 cup sugar
 1/4 cup brown sugar
 3 teaspoon cinnamon
 3/4 cup powdered sugar
 1 teaspoon vanilla
 Milk, to desired consistency
 In a bowl dissolve yeast in water. In another bowl combine sugar
 and eggs.
 Add the melted shortening, butter and milk. Add yeast and water
 and stir to combine. In a large bowl stir flour and salt together.
 Add flour a cup at a time to yeast mixture and mix until thoroughly
 incorporated. Knead mixture until semi-smooth. Transfer dough to
 a buttered bowl, cover and place in a warm spot to rise for one
 hour.
 Roll out dough in a rectangle (approximately 24 inches x 10 inches)
 and to a thickness of 1/4 - 1/2-inch. Brush dough with melted
 butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle
 mixture over melted butter, covering all the dough. Along long side
 of rectangle roll dough up, like a rug. Trim ends and slice roll
 into 16 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar
 mixture and arrange on greased sheet pan or in 2 buttered large
 cast-iron frying pans, cover and let rise for 30-40 minutes. In a
 bowl whisk together powdered sugar, vanilla and milk, cover and
 set aside.
 Bake at 400 degrees F for 15-20 minutes or until golden. Cool for
 5 minutes and drizzle with glaze, if desired.  Yield: 16-18 rolls