Cinnamon Rolls
ingredients:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
9 cups high quality flour
2 cups hot water
2 eggs, beaten
6 tablespoons shortening (Crisco)
1 cup granulated sugar
9 cups high quality flour
2 cups hot water
2 eggs, beaten
1 tablespoon salt
1 cup room temperature heavy cream
Brown Sugar Mixture
6 Tbls Softened butter
1 cup Brown sugar
1 Tbls Cinnamon
6 Tbls Softened butter
1 cup Brown sugar
1 Tbls Cinnamon
For the frosting:
4
tablespoons butter, softened
2
tablespoons cream cheese
2 cups
powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons milk
1 teaspoon vanilla extract
directions:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 2 minutes, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 10 minutes.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Mix butter cinnamon and sugar together to make a paste and spread dough evenly with 1/2 the mixture.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Right before placing in oven, drizzle 1 cup of room temperature heavy cream over the rolls then, bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 6 more minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 2 minutes, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 10 minutes.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Mix butter cinnamon and sugar together to make a paste and spread dough evenly with 1/2 the mixture.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Right before placing in oven, drizzle 1 cup of room temperature heavy cream over the rolls then, bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 6 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
