Show your hospitality with a batch of homemade cinnamon rolls and a pot of steaming coffee.

Recipe by Southern Living November 2001

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Yield:
Makes 14 rolls
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Ingredients

Ingredient Checklist

Directions

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  • Stir together 1/4 cup warm water, yeast, and 1/4 cup sugar; let stand 5 minutes.

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  • Combine yeast mixture, 1 3/4 cups flour, milk, salt, egg, and shortening in a large mixing bowl. Beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.

  • Turn dough out onto a well-floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.

  • Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.

  • Punch dough down, and cover and let rise in a warm place, free from drafts, 30 minutes or until dough is doubled in bulk.

  • Turn dough out onto a floured surface, and roll dough to a 15- x 9-inch rectangle. Spread with butter, and sprinkle with remaining 1/2 cup sugar and cinnamon.

  • Roll up, jellyroll fashion, starting at a long edge. Cut dough into 1-inch slices. Arrange in a lightly greased 13- x 9-inch pan.

  • Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk.

  • Bake at 375° for 17 minutes or until done. Stir together powdered sugar, 3 to 4 tablespoons milk, and vanilla until blended, and drizzle over rolls.

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