Mom's Cinnamon Rolls

-Heather Jordan

Sweet Roll Dough:

1 pkg active dry yeast (1 scant T)
1/2 C warm water
1/2 C lukewarm milk, scalded then cooled
1/2 C sugar
1/2 C shortening
1 t salt
2 eggs
3 1/2-4 C flour

Cinnamon mixture:

soft butter
1/2 C sugar
4 t cinnamon

Creamy Glaze:

Beat 1 1/2 C powdered sugar, 2 T butter (softened), 1 1/2 t vanilla and 4-6 t hot water until smooth and of spreading consistency.

Directions:

Scald milk about 20 minutes before starting so that it has time to cool. Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, eggs and 2 C of the flour. Beat until smooth. Mix in enough remaining flour to make dough more solid. Place all remaining flour in a mound on the counter and place dough over it. Knead in all flour until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours. Punch down dough. Cover with inverted bowl; let rest 15-20 minutes. Shape into rolls.

Shaping:

Take dough and split into 2 even balls. Roll each dough ball flat into about a 9x15 in rectangle. Make sure dough is even in thickness. Spread softened butter in a thinish layer over the rolled out dough. Then sprinkle evenly with cinnamon mixture. Roll up dough from the long side all the way across. Pinch closed. Cut into 9 rolls. Place in a greased 9x9 pan. Repeat with other dough ball.

Let rolls rise 40 minutes. Bake at 375 for 25-30 minutes covering with foil after about 10 minutes. When done let cool and mix up creamy glaze. Drizzle over the top of all 18 rolls.