Title: Giant Cinnamon Buns
Categories: Bread
Yield: 8 Servings
| DOUGH |
| 1 | c | MILK |
| 2 | tb | VEGETABLE SHORTENING |
| 1 | ts | SALT |
| 1 | c | SUGAR, DIVIDED |
| 1 | | EGG, BEATEN |
| 1 | ts | VANILLA |
| 1 | pk | DRY YEAST |
| 1/4 | c | WARM WATER |
| 4 1/2 | c | FLOUR |
| 3 | tb | MELTED BUTTER |
| 2 | ts | CINNAMON |
| ICING |
| 2 | c | POWDERED SUGAR |
| 3 | tb | SOFT BUTTER |
| 2 | tb | WATER ( 2 TO 3 TB ) |
HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
SHORTENING MELTS BUT DON'T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG AND
VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3 1/2 CUPS
FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH. TURN THIS DOUGH
OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER THE BOWL. KNEAD DOUGH 8
MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO BOWL. COVER AND LET RISE, IN A
WARM PLACE, UNTIL DOUBLED IN SIZE. PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK
ON A LIGHTLY FLOURED BOARD. BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR
AND CINNAMON AND SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1
1/2 SLICES, USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING
SHEET, COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE ICING BY
BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A RUNNY
CONSISTANCY. DRIZZLE OVER WARM ROLLS.