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GIANT CINNAMON ROLLS 2 pkg. dry yeast 1 c. lukewarm water (110~) 1/4 c. sugar 1 c. milk, scalded 6 Tbsp. shortening 1/2 c. sugar 1 tsp. salt 7 c. flour 4 eggs, beaten 4 Tbsp. butter 1 c. brown sugar 4 tsp. cinnamon 2/3 c. raisins (optional) Glaze: 2 c. powdered sugar 1 1/2 tsp. vanilla flavoring Dissolve yeast in warm water and 1/4 cup sugar; set aside. Scald milk and add shortening, 1/2 cup sugar and salt. Cool to lukewarm. Add 2 cups flour, make a soft batter and add yeast and beaten eggs. Beat well. Add remaining flour to make a soft dough. Knead lightly and place in greased bowl. Cover and set aside to rise until doubled (2 hours). Roll out half the dough to 1/4-inch thickness into a rectangular shape. Spread with 2 tablespoons butter, sprinkle with 1/2 cup brown sugar and 2 teaspoons cinnamon. Soak raisins in warm water a few minutes; squeeze out excess water before sprinkling on dough. Roll up dough tightly, seal ends by pinching. Slice 1 1/2-inches thick. Place on greased cookie sheet and repeat with remaining dough. Let rise 30 minutes. Bake 15 to 20 minutes at 375 degrees. Glaze while still warm. Glaze: Mix powdered sugar with enough warm water to make a thin, but not watery, icing. Add vanilla flavoring. Variations Of Giant Cinnamon Rolls: sauce. Sprinkle with chopped pepperoni, chopped olives and sprinkle with grated cheese. bean dip and sprinkle with grated cheese. *BLKLIN Hint: When a recipe calls for one egg, it can be made better by separating the white and the yolk. The white, when beaten separately, adds bubbles, tenderness and makes the finished product lighter. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |