Submitted by Sydney Sharpe King
Perfect Cinnamon Rolls
These may take a bit longer than the one hour rolls, but the result was worth the wait. This is actually the first time I actually made these. Syd has made them for us a few times and I just loved them. They are light and fluffy and perfectly sweet.
- 3 cups warm water
- 1/4 cup, plus 2 T. sugar
- 1 Tablespoon yeast, rounded
- 1 Tablespoon salt
- 2/3 cup powdered milk
- 1/3 cup shortening
- 1 whole egg, beaten
- 6-7 cups flour
Filling
- 2 Tablespoon cinnamon
- 1 cup sugar
- 1/2 cup butter, melted
Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 8oz. cube cream cheese, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 3-4 cups powdered sugar
In a mixing bowl, stir yeast into water and sugar. Allow to sit for about 5 minutes. Add the powdered milk, shortening, egg and salt. Gradually add flour until dough is no longer sticky. This will vary depending on various flours. Knead for 5 minutes with electric mixer or by hand. Let sit until doubled in size; about 30-45 minutes. I like to cover mine with a wet towel.
Punch dough down. On a floured counter, roll out dough into a large rectangle, until dough is about 1/4 inch or so. Spread melted butter on entire dough rectangle. Mix the cinnamon and sugar and then sprinkle over entire dough. Roll dough. Cut in 1 inch strips with a piece of dental floss. This is by far the easiest way I have ever done it. Place rolls on greased pan, leaving space for rolls to rise. Let rise until double. You will probably be able to fill about 2 15″ cookie sheets. 4 by 5.
Preheat oven to 375*. Bake cinnamon rolls for 20 minutes. Upon removing from oven, apply frosting generously while still hot.
To make frosting: Beat cream cheese until smooth and light. Add butter and whip. Gradually add the other ingredients and beat until light and fluffy. This batch will cover entire pans of cinnamon rolls. Serve. Yummy!!!!
