Breads:

Cinnamon Rolls

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May be frosted with following frosting if desired.

Frosting: Powdered sugar, vanilla, cream and butter. Use amount of ingredients for whatever consistency you like. Drizzle over cinnamon rolls.

Ingredients

Package dry yeast
1/4 cup warm water
1 cup scalded milk
1/4 cup sugar
1 teaspoon salt
1/4 cup shortening
3 to 3-1/2 cups flour
Egg, beaten

Filling:
1/4 cup butter
1/2 cup sugar
2 teaspoons cinnamon

Instructions

Soften the yeast in warm water and set aside. Combine the scalded milk, sugar, salt and shortening, stirring until shortening is dissolved. Let mixture cool until lukewarm. Add about half the flour and stir in well. Add the softened yeast and egg to this and beat well. Stir in enough remaining flour to make a moderately soft dough. Turn out on a lightly floured surface and knead until smooth and elastic. Place in a lightly greased bowl and grease top of dough lightly. Cover and let rise in a warm place until double in bulk; 1-1/2 to 2 hours. Punch dough down and shape in a ball. Let rest for 10 minutes. Roll dough in an 18x10-inch rectangle, 1/2 inch thick. Spread with 1/4 cup butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon together and sprinkle over dough. Beginning at wide side of dough, roll up jelly roll fashion. Seal edges well. Cut in 1-inch slices. Place slices cut edge down in a greased muffin tin or pan. For spirals, push center up slightly. Cover and let rise in a warm place until double in bulk, approximately 30 minutes. Bake at 375 degrees for 15 to 20 minutes.

Ella Luallen
Aledo