Barb S Cinnamon Rolls Recipe

Ingredients for Barb S Cinnamon Rolls

• Dry Yeast
• 1/2 cup warm water (105-115°F)
• 1/2 cup hot water
• 1/2 cup granulated sugar
• Vegetable Shortening
• 1 teaspoon salt
• Egg
• 2-3 cups all-purpose flour
• Butter
• Cinnamon

How to Make Barb S Cinnamon Rolls

1. In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105-115°F). Let stand until foamy (about 5-10 minutes).
2. In a separate saucepan, melt 1/2 cup shortening in 1/2 cup hot water.
3. Add 1/2 cup granulated sugar and 1 teaspoon salt to the melted shortening mixture.
4. Let the shortening mixture cool until lukewarm.
5. Add 2 large beaten eggs to the lukewarm shortening mixture.
6. Add 2 cups all-purpose flour to the wet ingredients and mix well.
7. Add the yeast mixture to the flour mixture.
8. Gradually add enough all-purpose flour (about 2-3 more cups) to form a soft, slightly sticky dough.
9. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
10. Generously grease a large bowl with oil. Place the dough in the bowl, turning to coat.
11. Cover the bowl with plastic wrap and refrigerate for at least 4-6 hours, or overnight, until doubled in size.
12. Once doubled, punch down the dough.
13. On a lightly floured surface, roll the dough into a large rectangle (approximately 18x12 inches).
14. Brush the dough with 1/4 cup melted butter.
15. Sprinkle evenly with a mixture of 1/2 cup brown sugar and 2 tablespoons ground cinnamon.
16. Starting from the long side, tightly roll the dough into a log.
17. Trim the ends of the log with a sharp knife.
18. Cut the log into 1-inch slices and place them cut-side up on a greased baking sheet.
19. Let the rolls rise for another 30-45 minutes.
20. Preheat oven to 350°F (175°C).
21. Bake for 15-20 minutes, or until golden brown.
22. Remove from baking sheet while still warm and enjoy!