Not your grandma’s cinnamon roll! Light, buttery, sugar crisp and a real winner every time! Quick and easy, no kneading required.
Author:A Pinch of Joy by Charlene Vance
Cook Time:25 mins
Total Time:25 mins
Yield:24 1x
Category:Bread Breakfast
Ingredients
UnitsScale
1 package dry yeast (2 1/4 teaspoons = 1 package)
1/4cup warm water
1cup milk scalded
1/4cup shortening
2 Tbsp. sugar
1 teaspoon salt
3 1/2cups flour
1 egg
Cinnamon roll
1 1/2cup sugar
1 1/2 teaspoon cinnamon
1/2cup butter melted
Instructions
Soften yeast in warm water
Combine milk, shortening, sugar, and salt. Cool to lukewarm.
Add 1 cup flour and beat well.
Stir in yeast mixture and the egg.
Add remaining flour and stir until dough is well mixed and sticky.
If baking immediately, turn out on well floured surface and let set about 20 minutes. If baking several hours later or next day, cover bowl with plastic wrap. Store in refrigerator at least 2 hours.
To make cinnamon rolls, flour surface well and dump dough from bowl into flour. Dust top of dough with more flour.
Roll into long, narrow rectangle with the longest edge running parallel to front edge of work surface until dough is less than ¼ inch thick.
Pour melted butter over dough and spread evenly.
Mix cinnamon and sugar together and sprinkle evenly over the melted butter. Butter should absorb the cinnamon sugar.
Starting at the far edge, begin to roll dough toward you creating a tight spiral the full length of the dough rectangle.
When dough is rolled into a log, use a sharp knife to cut into rolls about 1 inch thick. Place tightly into 9×13 inch pan sprayed with cooking spray.
Let rise until double in bulk – 1 – 1 1/2 hours
Bake in preheated oven 350 for 25 minutes or until golden brown and rolls pull away from sides of pan slightly.
Cool in pan on rack for about 10 minutes before serving.