Saturday, September 20, 2008

Grandma Kirkham's Delicious Cinnamon Rolls

1/2 cup Shortening
2 Eggs
1/2 cup Sugar
1 cup warmed Milk
1/2 tablespoon Salt
1 cup warm water
1 tablespoon Dry Yeast
1/2 teaspoon ground Nutmeg
1 teaspoon Vanilla
5 1/2 cups Flour
Other ingredients: Butter, cinnamon, brown sugar, raisins (optional)

Cream shortening, sugar, and salt. Add water and milk. Add yeast and let bubble. In separate bowl, beat together eggs, vanilla, and nutmeg. Add to mixture. Add flour and mix well. Cover and let rise until doubled. Put dough onto well floured surface. (The dough is going to be pretty sticky, so make sure you have plenty of flour down so it doesn't stick). Dust the dough with more flour, then roll out to a rectangle. Spread with melted butter. Put a fairly thick layer of brown sugar and dust the whole thing with cinnamon. Add raisins (optional). Roll up the dough, then slice off the rolls using a piece of string or floss.
This is how you slice with the floss (or string).
Coat the floss in flour if needed. Then slide it under the end of the roll.
(in this demo, I am using a rolled up towel and pink shoe laces.... so you can see better....)

Cross the ends over the top....

Then pull them to the sides until the floss cuts through, making a perfect roll!

Place the rolls on a greased pan.


Let rise.


Bake 10 to 15 minutes at 425 degrees.


Frost the rolls once they are cooled a bit (Frosting recipe below). These cinnamon rolls freeze really well. Just individually wrap them each up tight in plastic wrap and pop them in the freezer. When you're ready to eat one, unwrap it and put it into the microwave until warm and delicious!


Frosting
3 cups Powdered Sugar
1/3 cup butter, softened
1 ½ teaspoons vanilla
1 to 2 tablespoons Milk
Mix powdered sugar and butter with electric mixer. Add vanilla and 1 tablespoon of milk. Gradually beat in just enough milk to make frosting smooth and spreadable.

2 comments:

Karen said...

Um...YUMMY! Nice towel/shoe lace demonstration. That's why I love this blog.

Pat said...

Try using real Cinnamon in your recipe and reduce on the sugar.

The Cinnamon that we buy in the US is actually Cassia. Cassia has a chemical called coumarin which could be toxic.

Please click the below link to read more.

http://www.bfr.bund.de/cd/8487