Cinnamon Rolls

Category: Breads & Rolls


2 packages yeast (2 slightly rounded teaspoons makes 1 package yeast)
1/2 cup warm water (110 to 115 degrees F)
3/4 cup sugar
3/4 cup shortening
1 cup boiling water
1 cup cold water
2 eggs, beaten
1-1/2 teaspoons salt
7 cups flour


Dissolve yeast in warm water. Add 1/2 teaspoon sugar. Melt shortening in boiling water. Add cold water and eggs. Mix well. Add sugar, salt, yeast, and sifted flour. Mix well until smooth, may knead in a little more flour so you can handle the dough. Place the bowl and grease top of dough, cover with a cloth in the refrigerator for at least 2 hours.

For dinner rolls: Roll and cut to desired size or pinch off and form small rolls, roll in butter, and let rise at room temperature for about two hours. Bake at 350 for 20 to 25 minutes.

For cinnamon rolls: Divide in half, roll out. Cover dough liberally with melted margarine, cinnamon, and brown sugar. Put margarine, cinnamon, and brown sugar in bottom of pan. Let rise at room temperature about 2 hours. Bake at 350 degrees for 20 to 25 minutes. As soon as you take them out of the oven, turn the pan of rolls out onto another plate. You may add a powdered sugar glaze.

Other recipe variations of Cinnamon Rolls:

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