Mimi’s Cinnamon Rolls

Recipe from Mimi

Ingredients

• 2 cups milk

• ½ cup sugar

• ½ cup shortening

• 2 tsp salt

• 2 ½ packages dry active yeast (in Tbs?)

• ½ cup very warm water

• 2 eggs

• 7 cups flour, divided

Filling

• Cinnamon

• Sugar

• 6 Tbs butter, melted

Glaze

• 2 cups powdered sugar

• 2 Tbs butter, melted

• Dash of salt

Directions

Measure milk, sugar, fat and salt into saucepan and scald (don’t burn!)—just until it steams and coats the sides of the pan slightly. Pour into large bowl and cool to lukewarm.

In another vessel, proof yeast in warm water.

When milk mixture is cooled, add 3 cups of flour and beat until smooth. Beat in dissolved yeast, then eggs. Add remaining 4 cups flour, two at a time, and beat into mix.

Turn out onto lightly floured surface and knead lightly.

Cover and let rise till double size in a warm area covered with a cloth—about an hour.

Bake

Preheat oven to 375˚ F.

Roll into long rectangle, spread with half the filling. You can add raisins and chopped pecans before rolling. 

Roll up from long side. Cut into 24 (3/4” wide) rolls. Place on 9x13” baking pan, let rise to double.

Bake for 12 minutes until lightly browned. Remove from sheet and drizzle glaze when cooled.