Ultimate Cinnamon Rolls

I know everyone is on top of things and posting Easter recipes on their blogs. I am just now getting around to posting a recipe I made in Febraury, but I think cinnamon rolls will work as an Easter breakfast. And some people love to have them on LDS General Conference weekend, which is coming up.

 

This is my first attempt at making cinnamon rolls in a long time and they turned out well. I found them at Baking.About.com. They used a vanilla frosting, but we prefer cream cheese icing, so I just whipped up some of that to smother them with.  

 

Ultimate Cinnamon Rolls

1 1/2 pkg. (about 3-1/4 teaspoons) dry yeast

1/4 c. warm water
1/2 c. shortening
1/3 c. sugar
1 1/2 t. salt
1 c. milk
1 egg
4 to 5 c. sifted flour
Butter, melted
Brown sugar
Cinnamon
Raisins (optional)

Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth.   Turn dough into well oiled bowl. Let rise for 1 1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If adding raisins, sprinkle on a layer of raisins. Roll up jellyroll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1 1/2 inches thick. Place slices in an 8 or 9-inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously, about another hour.

Toward end of hour, preheat oven to 350°. Make icing while rolls are rising.  Bake for about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Remove immediately from pan and ice while warm.