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Sticky Cinnamon Rolls

Canadian.Recipes's picture
Ingredients
  Active dry yeast 1 Ounce (2 Packages)
  Sugar 3⁄4 Cup (12 tbs) (Divided)
  Warm water 1⁄2 Cup (8 tbs) (110° To 115°)
  Warm milk 2 Cup (32 tbs) (110° To 115°)
  Shortening 3⁄4 Cup (12 tbs)
  Salt 1 1⁄2 Teaspoon
  Eggs 2
  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)
  Milk 2 Tablespoon
  Vanilla extract 1 Teaspoon
Directions

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.

Recipe Summary

Course: 
Breakfast
Method: 
Baked

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