1/2 cup water, lukewarm
1/2 cup granulated sugar
1/2 cup shortening
1-1/4 teaspoon salt
1 cup milk, scalded
5-6 cups flour (all-purpose or bread flour)
2 large eggs
1 teaspoon lemon flavoring (or almond, or vanilla)
1/2 cup soft butter mixed well with 1 cup sugar
2 Tablespoons cinnamon mixed well with 3/4 cup sugar
yeast in water. In mixing bowl, add
sugar, shortening and salt to the scalded milk.
Cool to a lukewarm temperature. Add
two cups of the flour and beat well. Add eggs, softened yeast and the lemon flavoring.
Beat until blended. Add
remaining flour to make a soft dough. Knead
until smooth. Place in greased
bowl, turning once. Cover and let
rise until almost doubled in size (about 1-1/2 hours).
Roll dough to about 1/4-inch thickness on lightly floured surface. Spread half with 1/3 butter-sugar mixture.
Fold over, roll out again and spread with second third of butter-sugar
Repeat once more using
remaining mixture. Roll out again and sprinkle with half the cinnamon-sugar
mixture. Roll up as for jellyroll
and cut slices about 1/2-inch thick.
on greased cookie sheets, flattening each with palm of hand.
Sprinkle more cinnamon-sugar mixture on rolls and let rise about 30
minutes. Bake at 400°
for 10-12 minutes or until golden in color.
Makes approximately 3 dozen cinnamon rolls.
(Recipe from my Mom, Nora Estrem)