Grandma McGuires Cinnamon Rolls
If you leave the sugar and cinnamon off, and roll pieces of this dough about the size of a golf ball you will make dinner rolls out of the same dough. I can't seem to make enough dinner rolls for Thanksgiving.
1/2 cbutter crisco
1 1/2 csugar or splenda
1 cpowdered white sugar
6 1/2 cflour***maybe a little more or less
How to Make Grandma McGuires Cinnamon Rolls
- In a small bowl put the tablespoon of yeast and a teaspoon of sugar together, add fairly warm water(Not Hot). The yeast will proof (foamy)
- In a large pot put this on to scald. 2 cups of milk, 1/2 cup crisco, 1 teaspoon salt, 1 cup sugar or Slenda.
Chill to luke warm.
- In a huge bowl add the milk/ sugar mixture is cool add 4 eggs beaten, and then the yeast. Stir.
I add 2 cups of flour at a time, stir and the another 2 cups until I get all the flour in (flour is estimated)
Dough should pull away from the sides. Not to much flour, dough has to be sticky but soft.
Melt the stick of butter.
- I flour my counter top with flour (lots of room) and take the dough out of the large bowl onto the floured surface. Sprinkle a little flour on top and pack the entire dough out into a large rectangle (*does not have to be perfect) to about a 1/2 inch thick.
Brush on the melted warm butter on top of the dough.
Add the sugar or splenda on the butter and then sprinkle the cinnamon.
Grease a large baking pan or a couple 9 by 13 dishes.
on the edge of the dough closest to you start rolling the dough across to the other end. Pinch the dough on the ends and all the way down the dough to seal.
Cut the roll into 1 inch pieces and place in greased pan on its side until all rolls are in baking pans.
Cover them with a damp towel and let them rise.
When they are up to the top of the baking dish there ready to bake.
Bake at 350 degrees for 30 to 35 minutes.
- When they cool brush tops of rolls with icing made of powdered sugar, vanilla, and milk.