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Cinnamon Rolls

Yield about 1 1/2 dozen
These old-fashioned cinnamon rolls get their tenderness from the addition of shortening, sugar, and eggs to the dough.


  • 1 cup shortening
  • 1 1/3 cups sugar, divided
  • 2 teaspoons salt
  • 1 cup boiling water
  • 2 large eggs, lightly beaten
  • 2 (1/4 ounce) envelopes active dry yeast
  • 1 cup warm water (105º to 115º)
  • 6 cups all-purpose flour
  • 3/4 cup butter or margarine, melted, divided
  • 2 teaspoons ground cinnamon
  • 1/2 cup powdered sugar
  • 2 teaspoons milk

How to Make It

  1. Combine shortening, 1 cup sugar and salt in a large bowl; stir in 1 cup boiling water. Cool. Stir in eggs.

  2. Combine yeast and 1 cup warm water in a 1-cup glass measuring cup; let stand 5 minutes. Stir into egg mixture. Gradually add flour, stirring until blended. Cover and chill at least 4 hours.

  3. Roll one-third of dough into a 14- x 10-inch rectangle. Brush with 1/2 cup melted butter; sprinkle with 1/3 cup sugar and cinnamon. Roll up, starting at a long end; cut crosswise into 3/4-inch thick slices. Place in 2 lightly greased 9-inch round cakepans. Let rise and bake at 375° for 10 to 12 minutes or until golden. Stir together 1/2 cup powdered sugar and milk; drizzle glaze over warm rolls.