Cinnamon Rolls

Directions

Combine 1 cup of the flour, the sugar, the non-fat dry milk, salt and undissolved yeast in the mixing bowl. Stir well.

Add the shortening and the very warm tap water.

Beat at medium speed for 2 minutes.

Add ½ cup more flour and beat at high speed for 1 minute.

Remove beater blades and stir in all but ½ cup of the flour with a wooden spoon. The dough will leave the sides of the bowl and be very stiff, but will be sticky.

Turn the dough out onto a board or cabinet top with the remaining flour in a pile to the side.  Dust a little flour onto the board and your hands.

Knead by pushing the dough away from you with the heel of your hand, turning the dough ¼ turn, and folding it toward you. Continue kneading, adding flour as needed, for 5 minutes.

Leave dough on board covered with plastic wrap and a towel. Put in your proofing oven*.  Let it rest for 20 minutes.

Punch down.

Grease 1-2 cake pans.  

Roll out dough.  

Spread ¼ stick SOFTENED butter or margarine onto the dough.  Make sure the butter is spread all the way to the edge.  

Sprinkle ¾ cup brown sugar, 1-2 teaspoons cinnamon and 2 tablespoons granulated sugar over the dough.  

Roll it up tightly and cut into 1” rolls, put in pans tightly so they won’t unroll.  

Spray top with non-stick spray, cover with plastic wrap. Let rise in a warm place 45 minutes to 1 hour or until doubled in size.  

Bake at 375℉ for 20-25 minutes. 

Mix the ingredients for the glaze together. Drizzle over warm rolls and enjoy!

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Tips

*You can “proof” in your oven at 95℉  or place in warm, humid location for 20 minutes