Cinnamon Rolls by Frank

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SERVINGS

16 to 18 scale / convert

INGREDIENTS

Sweet Dough
2 pkg. yeast
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 to 7 cups high gluten flour
1 tsp. salt

Filling
6 tbsp. butter, melted
1/2 cup sugar
1/4 cup brown sugar
3 tsp. cinnamon

Glaze
3/4 cup powdered sugar
1 tsp. vanilla
Milk, to desired consistency

INSTRUCTIONS

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°F for 15-20 minutes or until golden. Cool for 5 minutes and drizzle with glaze, if desired.

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breads, cinnamonrolls, rolls add tags