Cinnamon Rolls
- 2 pkgs. active dry yeast
- 2 1/2 cups warm water
- 3/4 cup soft shortening
- 3/4 cup sugar
- 2 eggs, well beaten
- 8 cups flour
- 2 1/2 tsp. salt
- 1 stick butter, melted
- 1 cup sugar
- 1 T. cinnamon (or more to taste)
- 1/2 cup raisins, optional
- Vanilla Icing or Cream Cheese Frosting
- In a large bowl, soften yeast in warm water. Add shortening, sugar, beaten eggs, 4 cups flour and salt. Stir to mix, then beat 1 minute. Stir in remaining flour. This will be a soft dough. Cover and let rise until double in bulk. Punch down dough. Roll out dough, one half at a time, on well floured board. Spread with melted butter, then sprinkle on sugar and cinnamon and raisins, if using. Roll up along longest edge of dough and pinch dough to seal. Cut into 1 1/2 inch slices and place in greased 9x2 inch cake pans. Repeat with remainder of dough. Bake at 350 degrees for 15 to 20 minutes or until rolls are golden brown. Turn out of pans and let cool. Ice with vanilla icing or cream cheese frosting.
active dry yeast, water, soft shortening, sugar, eggs, flour, salt, butter, sugar, cinnamon, raisins, vanilla icing
Taken from www.epicurious.com/recipes/member/views/cinnamon-rolls-50085768 (may not work)