Cinnamon Rolls | Midwest Living

Cinnamon Rolls

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Cinnamon Rolls

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  • Yield: 16 rolls
  • Prep 30 mins
  • Rise 2 hrs to 2 hrs
  • Cool 5 mins
  • Bake 20 mins to 25 mins

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Ingredients

  • 1 package active dry yeast
  • 1/4 cup warm water (110 degrees to 115 degrees F)
  • 3/4 cup lukewarm milk (110 degrees to 115 degrees F)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 3 1/2-3 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons butter, softened
  • Powdered Sugar Icing

Directions

  1. In a large bowl, soften yeast in warm water, stirring to dissolve the yeast. Let stand for 5 minutes. Add milk, the 1/4 cup sugar, shortening, egg and salt to yeast mixture; stir with a wooden spoon until combined. Add 1-1/2 cups of the flour; stir until mixture is smooth. Gradually stir in enough of the remaining flour to form a soft dough that handles easily.
  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (5 minutes total). Shape into a ball. Place in a greased bowl, turning dough to coat all surfaces. Cover with a slightly damp towel; let rise in a warm place until double in size (about 1-1/2 hours).
  3. Punch dough down. Reshape dough into a ball. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Lightly grease a 15x10x1-inch baking pan; set aside. For filling, stir together 1/2 cup sugar and cinnamon.
  4. Punch dough down. On a lightly floured surface roll out dough into a 16x10-inch rectangle. Spread butter evenly over dough. Sprinkle with the filling.
  5. Beginning with a long side, roll dough into a spiral; pinch edges to seal. Slice roll into sixteen 1-inch pieces. Arrange pieces in prepared baking pan. Cover loosely with clear plastic wrap, leaving room for rolls to rise. Let rise in a warm place until nearly double in size (30 to 40 minutes). Break any surface bubbles with a greased toothpick.
  6. Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Cool about 5 minutes; remove from pan. Cool slightly on a wire rack. Drizzle rolls with Powdered Sugar Icing. Serve rolls warm. Makes 16 rolls.

Powdered Sugar Icing

Ingredients

  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla or almond extract
  • 3 - 4 teaspoons milk

Directions

  1. In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make icing drizzling consistency.

Nutrition Facts

(Cinnamon Rolls)

Polyunsaturated fat (g) 1, Monosaturated fat (g) 2, Folate (µg) 65, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 6, Niacin (mg) 2, sodium (mg) 166, carb. (g) 43, Riboflavin (mg) 0, Potassium (mg) 66, Thiamin (mg) 0, calcium (mg) 30, sat. fat (g) 2, chol. (mg) 18, iron (mg) 1, vit. A (IU) 97, pro. (g) 4, cal. (kcal) 235, sugar (g) 21, vit. C (mg) 0, fiber (g) 1

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