These old-fashioned cinnamon rolls get their tenderness from the addition of shortening, sugar, and eggs to the dough.

Hazel L. McCurry, West Union, South Carolina
Recipe by Southern Living December 1998


Recipe Summary

about 1 1/2 dozen


Ingredient Checklist


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

  • 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.

  • 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.