These are sooo good! My son even asked me to make them instead of a Birthday cake. You really have to go by touch when adding the flour, so pay attention.
They are worth the effort I promise you!
Cinnamon Rolls…So soft and warm and delicious! I like to spread the frosting on while they are still warm (not hot) so it melts a little bit. Only half my family likes raisins, so I make the pan half and half. Two 9×13 pans fit in my oven quite nicely together so I often double the recipe. If you want a smaller batch, just cut the recipe in half and bake in a round cake pan. I have found some great metal (not disposable) pans at my dollar store. I use them when I want to keep a pan and share one with a friend. Since the pan only cost a dollar, I don’t worry about whether I get it back or not.
- 1 cup very warm water
- 1 pkg. active dry yeast (or 1 tbsp)
- ¼ cup powdered milk
- ⅓ cup sugar
- 1 tsp salt
- 1 egg
- ¼ cup soft shortening
- 2 ¾ - 3 ¾ cups flour
- ¼ cup softened butter
- ½ to 1 cup brown sugar
- 2 tsp cinnamon
- Raisins (optional)
- Mix together water, yeast, powdered milk, sugar, salt, egg and shortening.
- Slowly add flour ½ cup at a time. This will be a soft dough, so only add flour until you can work with it.
- Turn onto a lightly floured surface; knead by hand until smooth (about 5 minutes). Place dough in a large greased bowl; cover with plastic wrap and let rise in a warm place until the dough has doubled in size (about an hour).
- Punch down and roll out the dough into a rectangle (about 15x9”).
- Spread dough with softened butter and sprinkle with brown sugar, cinnamon and raisins.
- Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together.
- Cut roll into about 1” slices. Place in a greased 9x13 pan.
- Cover and let rise until the dough has doubled in size (about 35-40 min).
- Bake in a 350 degree oven for 15-20 minutes.
- Frost while warm with butter cream frosting.