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CINNAMON ROLLS I
makes 12
1/2
cup shortening
3/4 cup brown sugar
1 egg
3/4 cup milk
1/2
teaspoon baking soda
2 teaspoons cream of tartar
2 1/2 cups flour
Filling:
1 cup brown sugar
1 teaspoon cinnamon or more if you
like
1/2 cup melted butter
Glaze:
1 1/2 cups confectioners'
sugar
3 or 4 tablespoons of milk.
Cream shortening, sugar and egg.
Add the dry ingredients and milk alternately.
To assemble the cinnamon
rolls:
On a lightly floured surface, use a rolling pin to flatten the dough
into as large a rectangle as possible (until the dough is about 1/8 inch to 1/4
thick).
Soften the butter and spread evenly over surface of dough. Sprinkle
the cinnamon sugar mixture on the melted butter.
Starting with the longer
side (it is a rectangle, so pick one of the longer sides) roll the rectangle
into a tube. Pinch the edges to seal.
With a sharp knife, slice the tube
into 1 inch thick slices.
Place on a non-stick cookie sheet (or a cookie
sheet coated with baking spray).
Bake the rolls at 400°F until golden
brown. Allow to cool for a few minutes before removing from the pan.
Glaze:
Cinnamon rolls are wonderful if treated with this glaze:
Mix 1 1/2 cups
confectioners' sugar with 3 or 4 tablespoons of milk.
Drizzle on cinnamon
rolls after they have cooled for about 5 minutes.
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