Giant Cinnamon Buns

Ingredients

DOUGH 1 cup milk 2 tbsp vegetable shortening 1 tsp salt 1 cup sugar, divided 1 each egg, beaten 1 tsp vanilla 1 package dry yeast 1/4 cup warm water 4 1/2 cup flour 3 tbsp melted butter 2 tsp cinnamon ICING 2 cup powdered sugar 3 tbsp soft butter 2 tbsp water ( 2 to 3 tb )	Advertisements

Preparation
 
HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
SHORTENING MELTS BUT DON T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND
SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES,
USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET,
COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.

 

 
Servings: 8

 

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