Cinnamon Rolls

Nothing works up an appetite like opening a pile of gifts! Make sure your family is well fed this Christmas by baking up a pan of gooey and delicious cinnamon rolls. My favorite recipe is from Crisco.com

If you haven’t worked with yeast dough before, it’s easy. Since yeast is a living organism, you do have to be a bit gentle with it. When you activate it, think of baby bottle temperature. The water should be just barely warm if you touch it to your wrist. Let the yeast and water stand for a couple of minutes before stirring it to dissolve the yeast.

What makes the dough rise? The yeast “eats” the sugar and starch in the dough and then puts out carbon dioxide which “lifts” the dough. It does that most effectively in an environment that is between 70° and 80°F. I like place dough in the oven (turned off!) or on top of the dryer while I’m doing laundry. If you’re making a rich dough, like cinnamon rolls, the dough will rise a bit slower than if you were making, say, a French baguette. That’s because the fats in the dough slow down the rise. The first rise for cinnamon roll dough is about an hour and a half. After you fill, roll and cut them, the dough needs to rise another half an hour.

I’m the first to admit that making cinnamon rolls from scratch is not an everyday activity. But here’s the good news. You can make a big batch and freeze them, unbaked, so that eating them anytime you want them is a cinch. Just add a few minutes to the bake time for frozen cinnamon rolls.

You can find this recipe, and lots more holiday baking ideas, at Crisco.com.

Directions

1.DISSOLVE yeast in warm water in large bowl; set aside.
2.HEAT milk, 1/2 cup granulated sugar, salt and shortening in saucepan to 115°F. Do not boil. Stir milk mixture and eggs into yeast mixture. Beat in 2 cups flour. Stir in enough remaining flour to make a soft dough.
3.TURN onto lightly floured surface. Knead 5 minutes, adding 1 tablespoon flour at a time, as needed, to prevent sticking. Form into ball.
4.SPRAY a large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp cloth. Let rise in warm place 1 1/2 hours or until double in size.
5.MELT 1/2 cup butter in each of two 13 x 9 x 2-inch pans. Stir in half of brown sugar, corn syrup and pecans in each pan. Set aside.
6.ROLL half of dough into 15 x 13 inch rectangle. Spread with 2 tablespoons butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over butter. Roll dough, jelly roll fashion, from long side. Seal seam; cut roll into 15 (1-inch) slices. Place slices into pan on top of brown sugar mixture. Repeat with remaining dough, placing in second pan.
7.COVER pans with warm, damp, lint-free cloth or plastic wrap. Let rise in a warm place 30 minutes or until double in size. (An indention made with finger will remain in place.)
8.HEAT oven to 375°F. Bake 25 to 30 minutes. Invert pans onto wax paper-lined trays; leave pans in place 5 minutes before removing. Serve warm.


What's Needed:

 

ROLLS
2 packages active dry yeast
1/2 cup warm water (105 to 120°F)
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup Crisco® All-Vegetable Shortening
OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
2 large eggs, lightly beaten
4 1/2 cups White Lily® Bread Flour, divided
Crisco® Original No-Stick Cooking Spray
CARAMEL COATING
1 cup butter
1 cup firmly packed brown sugar
1/4 cup corn syrup
1 cup chopped pecans (optional)
FILLING
4 tablespoons butter, softened
1 cup granulated sugar
4 teaspoons ground cinnamon

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7 Steps to Sensational Stew
Lentil Soup with Ham and Spinach

Take Time to Chill: Freezing Tips with Certified Angus Beef
Peanut Butter Trail Bars
Chicken Spring Rolls

Prime Rib on the Grill
Warm Apple Salad with Apple Cider Peanut Dressing
Mushrooms Stuffed with Field Greens, Bacon and Cheese

Anna Boiardi's Leaving-home Penne Rigate with Broccoli
Rita Heikenfeld's Gremolata
Budget Friendly Foods

Black Bean with Bacon Soup
Add color to your diet
Grilling for a crowd with Chef Michael Ollier

Apple Facts
In Season: Apple Recipes
Tagliata al Rosmarino (Steak with Rosemary)

Creamy Lemon Cherry Cheesecake
Pairing steak and wine
Susie Middleton's Stir-Fried Baby Bok Choy

10 ways with Pesto with Susie Middleton
Corn on the Cob
Lemon Grass and Lime Cocktail

Porterhouse for Two
Mark Schatzker's Steak: One Man's Search for the World's Tastiest Piece of Beef
Lemony Grilled Halibut

Peaches in Wine
Classic Italian Pasta Salad
Robin Mather's Whole Strawberries in Balsamic-Black Pepper Syrup

Raspberry-Peach Crisp
Bluefish with Creamed Corn and Croutons from For Cod and Country by Chef Barton Seaver
Braised Beef Brisket

Ramps
Beets
Asian Pantry

Lean Cuts of Beef
How to toast nuts
Heart Healthy Foods

Quick Bread 101
Marinade 101
Rose's Green Salsa

Freezing 101
Mulling Spices
Apple 101

Inspired Idea: "Blue Ice"
Herb 101
Buttermilk Coconut Pie

Beef Wellington
Chinese New Year Tradition: Dumplings and Whole Chicken
Raspberry Vinegar

Double Decadence Chocolate Cake
Oven dried Cherry Tomatoes
Brewing Tea

What, exactly, is Amish chicken?
Low Salt Seasoning Ideas
Mexican Chocolate Mousse

Cinnamon Girl
View AllMost RecentTechnique

How to: Pair chocolate with spirits (and girl scout cookies!)
Spatchcocked Chicken (or Chicken Under Bricks)
Pickled Red Onions

Homemade Ricotta
Creamy Four-Cheese Macaroni from The Great Cook by James Briscone
Kitchen Organization: Mise en Place

Short Rib Cholent from Chef Peter Berley's The Flexitarian Table
Cinnamon Streusel Muffins
Better together: Pairing tips

Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing
Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld

Like Buttah: Compound Butter
Refrigerator Raspberry Jam
Final Flourishes: Small finishes that make everyday dishes excellent

Get Sharp: Knife 101
Crispy Oven Fried Fish Fingers
Pasta Carbonara

Brown Sugar Apple Pie
Irish Stew
Ginger Berry Flip from The Liquid Muse, Natalie Bovis

Grilled Figs with Honey Mascarpone
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Katie Workman's One-Skillet Cheesy Beef and Macaroni

Inspired Idea: Ice Cream Balls
A little dicey: What recipes mean by "dice"
Slow Cooker Cassoulet from Michelle Scicolone's The French Slow Cooker

Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing
Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries

Chocolate Cherry Cake Roll
Easy Pinwheel Danish
Roasted Salmon with Pernod Sauce from Wini Moranville

Lemon Ginger Marmalade
Ice Bowls
Raspberry-Chipotle Brownies with Chocolate Ganache

Sesame Noodle Chicken Salad
Deluxe Triple-Chocolate Cookies
Kung Pao Chicken

French Fries
Peanut Butter and Jam Muffins
The Fundamental Techniques of Classic Bread Baking: Ciabatta

Shrimp Cavatelli with Tomato Concasse, Braised Fennel, and Clam Nage
O is for Oatmeal
Cookie Baking 101

Pam Anderson's Master Formula for Perfect Savory Scones
Cinnamon Rolls
Sugar Pumpkin Chutney in a Paper Pumpkin Cage

Turkey 101
Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens
Leek and Potato Soup from Soup Glorious Soup by Annie Bell

Chocolate Peppermint Pattie Cups
Jeni Briton of Jeni's Splendid Ice Creams
Simmering Pork Shoulder

Pie Crust tips and favorite Pumpkin Pie recipes
Grilled Chiles Rellenos stuffed with Queso Oaxaca, Mushrooms, and Sweet Potato
Homemade Gyros

7 Steps to Sensational Stew
Crispy Orange Beef with Green Rice
Take Time to Chill: Freezing Tips with Certified Angus Beef

Cranberry Almond Crumb Muffins
Prime Rib on the Grill
Anna Boiardi's Leaving-home Penne Rigate with Broccoli

Rita Heikenfeld's Gremolata
Budget Friendly Foods
Grilling for a crowd with Chef Michael Ollier

Tagliata al Rosmarino (Steak with Rosemary)
Creamy Lemon Cherry Cheesecake
Lemony Grilled Halibut

Grilled Ribeye Steak with Classic Steak Butter
Braised Beef Brisket
Cooking a great steak

Strip Steaks with Three Pepper Rub
Stephanie O'Dea on Crockpot Cookery
Gluten-Free Peanut Butter Cookies from the Cake Mix Doctor

Stir Frying: Mandarin Shrimp and Vegetables
Chocolate Chocolate Peanut Butter Cupcakes
How to toast nuts

Pie Crust 101
Classic Lemon Meringue Pie
Summer's Classic Vanilla Bean Creme Brulee

Freezing 101
Inspired Idea: "Blue Ice"
Chinese New Year Tradition: Dumplings and Whole Chicken

Cookie tips from Krystina Castella
Mushroom Potatoes
Double Decadence Chocolate Cake

Oven dried Cherry Tomatoes
Brewing Tea
Low Salt Seasoning Ideas

Strawberry Cheesecake with Walnut Crust
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