High Roller

“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”
~ Lemony Snicket, When Did You See Her Last?

Learning to make my father’s cinnamon roll recipe – a few adjustments needed because of the high altitude in the Andes.

Here is my Dad's Famous (within the family) Rolls:

1 cup milk
1/3 cup shortening – butter or margarine
½ cup sugar
1 ½ tsp. salt
2 pkg. yeast
¼ cup of warm water
5 cups of enriched flour
2 beaten eggs

Bring milk to a boil; add shortening, sugar & salt; cool to lukewarm.
Sprinkle yeast over warm water. After 5 minutes, stir and combine with
cooled milk mixture; Add about half the flour; Add the beaten
eggs; beat well. Add enough of the remaining flour to make a
soft dough; Mix thoroughly.
Turn out on lightly floured board and knead about 10 minutes or until
smooth and satiny.
Place dough in warm greased bowl; Brush surface very lightly with melted
shortening. Cover and let rise in warm place (80 to 85 degrees) for
about 2 hours or until doubled in bulk.

** I usually double the recipe.
** For sweet rolls: roll out dough as thin as possible. Spread 1 stick of
softened butter on the dough. Sprinkle 1 cup or more of brown sugar on
dough. Sprinkle cinnamon and 1 cup chopped nuts on brown sugar. Roll
dough up as tight as possible. Cut into 1/2 in. slices. Put in shallow pans & let
rise in a warm place for about 1 hour. Bake at 375 for 20 min. While still warm frost with favorite frosting.