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Cinnamon Rolls

2 packages yeast (5 teaspoons)
3/4 cup warm water
3/4 cup sugar
1/2 cup shortening, melted
1/4 cup butter, melted
3 eggs
1 1/4 cups milk
6-7 cups high gluten flour
1 teaspoon salt

6 tablespoons butter, melted
1/2 cup sugar
1/4 cup brown sugar
3 teaspoon cinnamon

3/4 cup powdered sugar
1 teaspoon vanilla
Milk, to desired consistency

In a bowl dissolve yeast in water. In another bowl combine sugar
and eggs.

Add the melted shortening, butter and milk. Add yeast and water
and stir to combine. In a large bowl stir flour and salt together.
Add flour a cup at a time to yeast mixture and mix until thoroughly
incorporated. Knead mixture until semi-smooth. Transfer dough to
a buttered bowl, cover and place in a warm spot to rise for one

Roll out dough in a rectangle (approximately 24 inches x 10 inches)
and to a thickness of 1/4 - 1/2-inch. Brush dough with melted
butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle
mixture over melted butter, covering all the dough. Along long side
of rectangle roll dough up, like a rug. Trim ends and slice roll
into 16 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar
mixture and arrange on greased sheet pan or in 2 buttered large
cast-iron frying pans, cover and let rise for 30-40 minutes. In a
bowl whisk together powdered sugar, vanilla and milk, cover and
set aside.

Bake at 400 degrees F for 15-20 minutes or until golden. Cool for
5 minutes and drizzle with glaze, if desired. Yield: 16-18 rolls


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