Cinnamon Rolls

• 1 packet yeast
• 1/2 cup warm water

In a small bowl, dissolve yeast in warm water and set aside.

The dough

• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup melted shortening (or butter)
• 1 tsp salt
• 1 egg
• 3-4 cups flour

In a large bowl, mix milk, 1/4 cup sugar, 1/3 cup melted butter or shortening, salt and the egg.

Add two cups of flour and mix until smooth.

Add the yeast mixture to the bowl, then mix in the remaining flour until dough is easy to handle.

Knead dough for 5-10 minutes, then place in a greased bowl and let rise until doubled.

The punching phase

• 1/2 cup melted butter
• 3/4 cup granulated sugar
• 2 tbsp ground cinnamon
• 3/4 cup raisins (or walnuts or pecans), optional

Powdered sugar will work here in a pinch.

After doubling, punch down dough, then roll out on a floured surface into a 15x9 inch rectangle.

Spread melted butter all over dough. Mix 3/4 cup sugar and cinnamon, then sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired.

The rolling phase

Beginning at the 15 inch side, roll up dough then pinch edge together to seal. Cut into 12-15 slices.

Coat bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until double is doubled, about an hour.

Bake at 180°C/350°F for about 25-30 minutes, or until nicely browned.

The butter phase

• 4 tbsp melted butter
• 2 cups powdered sugar
• 1 tsp vanilla essence
• 3-6 tbsp hot water

Mix 4 tablespoons butter, powdered sugar, and vanilla.

Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

Spread over slightly cooled rolls.