Cinnamon Rolls

We love cinnamon rolls! They are easy and fun to make, and oh so wonderful to eat! I use my Kitchen Aid to mix the dough. The dough is a basic sweet roll recipe that can be used for a lot of different things!

BASIC SWEET ROLL DOUGH INGREDIENTS:

3 1/2 – 4 Cups Flour

1 Package Active Dry Yeast

1 1/4 Cups Milk

1/4 Cup Granulated Sugar

1/4 Cup Shortening (I used butter flavored shortening) 

1 teaspoon Salt

1 Egg

FOR THE CINNAMON ROLLS (FILLING):

(This is what this recipe called for, I confess to totally disregarding this and going totally brown sugar/butter/cinnamon crazy for this part, I use a LOT more for the filling. I kept the granulated sugar the same.)

1/2 Cup Packed Brown Sugar

1/4 Cup Melted Butter or Margarine 

1/2 teaspoon Ground Cinnamon

1 Cup Granulated Sugar

OPTIONAL: Raisins or Nuts

ON TOP OF CINNAMON ROLLS JUST BEFORE BAKING:

Butter or Margarine (melted) – enough to generously brush the tops of the risen rolls.

1/2 – 1 Cup of Granulated Sugar  

POWDERED SUGAR ICING (OPTIONAL):

Combine 1 Cup Powdered Sugar, 1/4 t. Vanilla, 1 1/2 Tablespoons Milk

(I made two pans of cinnamon rolls and we really like icing, so I doubled this. For one pan just follow the above instructions, or if you like to drizzle, or go light on the icing)

OVEN AT 375 F.

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2 cups flower, package of yeast go into mixing bowl. 1 1/4 C. milk, t. salt, 1/3 cup sugar, 1/3 C. shortening (I use the butter flavored Crisco sticks) – heat to almost scalded – stove-top or microwave, either OK. (Let it cool a little bit – want it about 115 F.) Add to flour/yeast in bowl, mix. (I use my kitchen aid for this) Knead in about 2 more cups of flour, until you have a well kneaded, slightly elastic dough. Then continue on with your recipe. This is a basic “sweet dough” that you can use for several kinds of sweet rolls.

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Let rise until doubled.

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Punch down, and put out on your counter (or board or mat – whatever you use) and a little flour can help with “stickiness”

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Cut in half.

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Roll out into a rectangular shape, not thick, but not too thin.

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Smear with melted butter or soft margarine, generously. I measured nothing here, and went totally off recipe for the filling. Brown sugar, granulated sugar, cinnamon spread over butter.

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Same as above, but I added raisins to this roll. 

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Roll up. 

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Cut. 

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Place on buttered pans, let rise until double. 

Generously brush the tops of the risen rolls with butter, and sprinkle granulated sugar on top.

BAKE AT 375 F. FOR 20-25 MINUTES.

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