Giant cinnamon buns

Yield: 8 servings

Measure Ingredient
1 cup MILK
2 tablespoons VEGETABLE SHORTENING
1 teaspoon SALT
1 cup SUGAR, DIVIDED
1 each EGG, BEATEN
1 teaspoon VANILLA
2 cups POWDERED SUGAR
3 tablespoons SOFT BUTTER
1 pack DRY YEAST
¼ cup WARM WATER
4½ cup FLOUR
3 tablespoons MELTED BUTTER
2 teaspoons CINNAMON
2 tablespoons WATER ( 2 TO 3 TB )

DOUGH

ICING

HEAT THE MILK WITH THE SHORTENING, SALT AND ½ CUP SUGAR. HEAT UNTIL SHORTENING MELTS BUT DON'T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3½ CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH. TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE. PUNCH DOWN, ROLL OUT TO ¼ INCH THICK ON A LIGHTLY FLOURED BOARD. BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL.

CUT 1 ½ SLICES, USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET, COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25 MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.

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