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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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

Cinnamon Streusel Muffins
Better together: Pairing tips
Michael Ruhlman talks Charcuterie: The Craft of Salting, Smoking, and Curing

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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