INGREDIENTS
- 1 cup shortening
- 3/4 cup sugar
- 2 teaspoons salt
- 1 cup boiling water
- 2 teaspoons yeast (instant)
- 1/2 cup room temperature water
- 4 eggs
- 7 1/2 cups all purpose flour
- 1 cup cold water
DIRECTIONS
- In a large bowl, cream shortening, sugar and salt. Add boiling water and stir until mixture is smooth and most of shortening is melted. Let this cool until it is just warm. Add yeast and 1/2 cup warm water. Beat eggs and add to mixture. Add flour alternately with cold water and stir with a large spoon until mixture is well combined and smooth. It will be quite sticky but will come together when stirred. If you have a well fitting lid, place this on the bowl. If you don't have a lid spray the top of the dough lightly with non stick spray and cover the bowl with plastic. Place bowl in the fridge overnight to rise.
- The next day, take dough out and place on a floured surface. Sprinkle with flour and sprinkle rolling pin with flour also. Roll dough into a rectangle that is about 3/8ths inch thick.
- This is where I don't have a lot of measurements. I take a 1/2 cup of butter and melt it in a cup in the microwave. Pour it over the dough covering as much area as possible. Use a pastry brush to spread the butter over the surface until a thin layer covers it. Mix about 1 cup of sugar with 2 teaspoons of cinnamon well and then sprinkle this over the dough until it is covered with as much as you like. Sprinkle raisins over the surface if you are adding them.
- Starting with the longest side, begin rolling the dough and continue until it is rolled into a tube.
- Prepare baking sheets by spraying with cooking spray. Cut a piece of thread about 1 yard long and fold it in the center to double it. Slide the thread under the dough and bring to the top about 1 inch from the end. Cross the thread and pull until it cuts through the dough. This is much better than using a knife to cut the dough because it won't mash the dough but cuts it leaving it in a circle shape.
- Lay the cinnamon roll dough on the cookie sheet about 1 inch apart. Let rolls rise until double in size. Cook at 400 degrees for 10 to 12 minutes until light brown. Take out to cool.
- As rolls are cooling make some icing. I use any unused melted butter plus another 1/2 cup of melted butter in a bowl. Add 1 teaspoon vanilla and enough powdered sugar to make icing that is not too thick and easy to spread. While the rolls are still warm but not hot, spread the icing on. Do not cover rolls until they are completely cooled. Enjoy!
Source : Scrumptilicious4you
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