Title: Cinnamon Rolls (05/02/93)
Categories: Breakfast
Yield: 8 Servings
| 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