1/2 c. warm h2o
2 pkg. yeast
1 1/2c. scalded milk
1/2 c. sugar
2 tsp. salt
1/2c. shortening or 1 stick margarine
7-7 1/2c. flour
Mix warm (not hot) water & yeast together. Scald milk & let cool...so it doesn't hurt your yeast...I put a little cold water in the sink and just set the pan of milk in until cooled. Beat eggs...add sugar, salt, shortening, & milk...then yeast/water mixture. Mix well and add flour in 1 cup increments until it's a nice soft dough.
Knead it a tad & roll out about 1/4-1/2" thick or so.
1 stick butter
2 Tbsp Cinnamon
1 tsp. nutmeg (yum)
Melt butter & brush onto dough. Mix together remaining filling ingredients and sprinkle all over butter...roll up like a jellyroll.
Follow the easy-peasy cutting method in yesterday's post. ;^)
At this point...you can put them in a 9X14 glass pan as they are & let them rise for a couple of hours to bake at 350 for 25-30 min. or so...with loose tinfoil placed on top to prevent burning....OR....you can make icing to put in the bottom of the pan before placing the rolls into it.
Cinnamon Roll bottom frosting:
ok...here's the easy-peasy sauce:
1/2 cup of cream (half & half is ok too)
3/4 lb. box of powdered confectonary sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
You mix it all together and then spread it in the bottom of a 9x 12 pan...and then put your rolls on top...then bake.
Heaven....sheer heaven! ;^P