Title: Cinnamon Rolls
Categories: None
Yield: 1 Servings

1/2 Sweet Roll Dough; (below)
2 tb Margarine or butter;
-softened
1/4 c Sugar
2 ts Ground cinnamon

--------------------------------CREAMY GLAZE--------------------------------
3/4 c Powdered sugar
1 tb Margarine or butter;
-softened
3/4 ts Vanilla
2 ts Hot water; (up to 3)

------------------------------SWEET ROLL DOUGH------------------------------
1 pk Active dry yeast; (about 1
-tablespoon)
1/2 c Warm water
1/2 c Lukewarm milk; (scalded then
-cooled)
1/2 c Sugar
1/2 c Shortening; or margarine or
-butter, softened
1 ts Salt
2 Eggs
3 1/2 c Flour; (up to 4)

Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread
with margarine. Mix sugar and cinnamon, sprinkle over rectangle. Roll up
tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal
well. Stretch roll to make even.

Cut roll into nine slices. Place slightly apart in greased square pan,
9x9x2 inches, or in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Let
rise until double, about 40 minutes.

Heat oven to 375. Bake until golden brown, 25 - 30 minutes. Spread rolls
with glaze while warm. 9 rolls.

CREAMY GLAZE: Beat 3/4 cup powdered sugar, 1 tablespoon margarine or
butter, softened, 3/4 teaspoon vanilla and 2 to 3 teaspoons hot water until
smooth and of spreading consistency.

SWEET ROLL DOUGH: Dissolve yeast in warm water. Stir in milk, sugar,
shortening, salt, eggs and 2 cups of flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic,
about 5 minutes. Place in greased bowl; turn greased side up. (At this
point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm
place until double, about 2 hours. ( Dough is ready if indentation remains
when touched. Rising time may be slightly longer for refrigerated dough.

Posted to Bakery-Shoppe Digest by Cat in the Hat
on Feb 06, 1998