Sticky Cinnamon Rolls
|Active dry yeast||1 Ounce (2 Packages)|
|Sugar||3⁄4 Cup (12 tbs) (Divided)|
|Warm water||1⁄2 Cup (8 tbs) (110Â° To 115Â°)|
|Warm milk||2 Cup (32 tbs) (110Â° To 115Â°)|
|Shortening||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||8 1⁄4 Cup (132 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||2 Tablespoon|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
In a large mixing bowl, dissolve yeast and 1/4 cup sugar in warm water.
Add remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Divide into thirds.
Roll each portion into a 12-in.x 8-in.rectangle; spread with butter.
Combine topping ingredients and sprinkle over butter.
Roll up tightly, starting at long end.
Slice into 1 -in.rolls.
Place in three greased 11 -in.x 7-in.x 2-in.baking pans.
Let rise until nearly doubled, about 30 minutes.
Bake at 350° for 20-30 minutes or until lightly browned.
Remove from pans to wire racks to cool.
If desired, make icing: Beat all ingredients until smooth and ice cooled rolls.