Cinnamon Rolls(05/02/93)

* Exported from MasterCook *

CINNAMON ROLLS (05/02/93)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
3/4 c Warm water (105 to 115 F)
2 Envelopes dry yeast
1 2/3 c Warm milk
1/4 c Solid vegetable shortening
1 tb Salt
6 1/2 c Sifted all purpose flour
1/4 c (1/2 stick) butter,
-room temp
3/4 c Firmly packed brown sugar
3/4 c Chopped walnuts or pecans
1/3 c Raisins
1 1/2 ts Cinnamon
-----ICING-----
2 c Powdered sugar
1/4 c Fresh orange juice
1/4 c Butter, room temp.
1/2 ts Vanilla
1/2 ts Almond extract

Oil large bowl and set aside. Pour warm water into
another large bowl. Sprinkle with yeast and stir to
dissolve. Blend in milk, shortening, sugar and salt.
Add 3 cups flour and beat until smooth. Add enough
remaining flour to form a workable dough. Turn dough
onto a lighlty floured surface and knead until smooth
and elastic, about 5 minutes. Transfer dough into
oiled bowl, turning to coat all sides. Cover with a
damp towel and let stand in a warm draft free place
until doubled, about an hour. Grease two large baking
sheets. Punch down dough. Turn onto lightly floured
surface and roll out into a 12 x 18 rectangle. Spread
with butter. Sprinkle evenly with brown sugar, nuts,
raisins and cinnamon. Starting with a long side, roll
up jelly roll style. Cut into slices slightly over 1
inch thick. Arrange on prepared baking sheets, tucking
ends of dough under. Let stand in a warm draft free
area until doubled in volume, about 40 minutes.
Preheat oven to 350 and bake rolls until golden, about
25 to 30 minutes. Prepare icing while rolls are
baking...Combine all ingredients in a small bowl and
beat until smooth, using only enough orange juice to
thin for spreading or drizzling...Spread or drizzle
while rolls are still hot. Serve warm or at room
temperature Makes 16



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