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CINNAMON ROLLS 1/2 c. lukewarm milk 1/2 c. sugar 1 tsp. salt 1/2 c. lukewarm water 2 pkg. dry yeast 2 eggs 1/2 c. shortening 4 1/2 to 5 c. flour 3 Tbsp. melted butter cinnamon-sugar mixture brown sugar Frosting: 3 c. powdered sugar 1/4 c. melted butter 1/4 c. lukewarm water 1/2 tsp. vanilla Mix milk, sugar and salt together. Put yeast in luke- warm water. Let sit 5 minutes. Mix well before adding to milk mixture. Add eggs and shortening. Mix well. Add flour until dough is the right texture. Turn out on floured board and knead until dough is smooth and elastic, about 4 minutes. Put dough in greased bowl. Turn once so greased side is up. Cover with damp cloth and let rise until double in size, about 1 1/2 hours. Punch down. Turn over and let rise until double, about 30 minutes. Roll out to 1/2-inch thick or less. Brush with butter. Sprinkle with cinnamon-sugar and brown sugar. Roll up, not too tight. Put water on edge of roll and press togeth- er, so the rolls will hold together better. Cut rolls about 1-inch thick. Bake in a preheated 375 degrees oven for 25 minutes. Remove from oven. Place on wire rack to cool. Yields 15 to 16 rolls. Frosting: Mix ingredients together thoroughly until smooth. Spread over cinnamon rolls. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |