Ingredients

Cinnamon Roll Filling

• Brown sugar
• Raisins (optional)
• Chopped Nuts (optional)
• Cinnamon
• Melted butter

Dough

• 1 package active dry yeast
• 1/2 cup warm water (105 to 115 degrees F)
• 1/3 cup sugar
• 1/3 cup shortening, margarine, or butter; softened
• 1/2 cup lukewarm milk (scalded at 150 F then cooled)
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Instructions

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic; about 5 minutes. Place in greased bowl; turn greased side up. Cover. Let rise in a warm place until double. It should be about 80( such as an oven with just the light on. Dough is ready if an indentation remains when touched.

Punch down dough. Shape, let rise again, and bake.

For cinnamon rolls, after the dough rises for the first time, roll into rectangle with rolling pin. Sprinkle on brown sugar, chopped nuts, raisins, cinnamon, and melted butter. Roll up dough the short way and cut into pieces 1" thick. Place on cookie tray with pieces touching. Let rise in a warm place. Cook for 15-25 minutes (depends up thickness of pieces) at 350(.

Comments

After kneading, dough can be covered and refrigerated in greased bowl no longer than 4 days. Also can be refrigerated overnight after dough has been shaped before second rising.