We love cinnamon rolls! They are easy and fun to make, and oh so wonderful to eat! I use my Kitchen Aid to mix the dough. The dough is a basic sweet roll recipe that can be used for a lot of different things!

BASIC SWEET ROLL DOUGH INGREDIENTS:

3 1/2 – 4 Cups Flour

1 Package Active Dry Yeast

1 1/4 Cups Milk

1/4 Cup Granulated Sugar

1/4 Cup Shortening (I used butter flavored shortening) 

1 teaspoon Salt

1 Egg

FOR THE CINNAMON ROLLS (FILLING):

(This is what this recipe called for, I confess to totally disregarding this and going totally brown sugar/butter/cinnamon crazy for this part, I use a LOT more for the filling. I kept the granulated sugar the same.)

1/2 Cup Packed Brown Sugar

1/4 Cup Melted Butter or Margarine 

1/2 teaspoon Ground Cinnamon

1 Cup Granulated Sugar

OPTIONAL: Raisins or Nuts

ON TOP OF CINNAMON ROLLS JUST BEFORE BAKING:

Butter or Margarine (melted) – enough to generously brush the tops of the risen rolls.

1/2 – 1 Cup of Granulated Sugar  

POWDERED SUGAR ICING (OPTIONAL):

Combine 1 Cup Powdered Sugar, 1/4 t. Vanilla, 1 1/2 Tablespoons Milk

(I made two pans of cinnamon rolls and we really like icing, so I doubled this. For one pan just follow the above instructions, or if you like to drizzle, or go light on the icing)

OVEN AT 375 F.

2 cups flower, package of yeast go into mixing bowl. 1 1/4 C. milk, t. salt, 1/3 cup sugar, 1/3 C. shortening (I use the butter flavored Crisco sticks) – heat to almost scalded – stove-top or microwave, either OK. (Let it cool a little bit – want it about 115 F.) Add to flour/yeast in bowl, mix. (I use my kitchen aid for this) Knead in about 2 more cups of flour, until you have a well kneaded, slightly elastic dough. Then continue on with your recipe. This is a basic “sweet dough” that you can use for several kinds of sweet rolls.

Let rise until doubled.

Punch down, and put out on your counter (or board or mat – whatever you use) and a little flour can help with “stickiness”

Cut in half.

Roll out into a rectangular shape, not thick, but not too thin.

Smear with melted butter or soft margarine, generously. I measured nothing here, and went totally off recipe for the filling. Brown sugar, granulated sugar, cinnamon spread over butter.

Same as above, but I added raisins to this roll. 

Roll up. 

Cut. 

Place on buttered pans, let rise until double. 

Generously brush the tops of the risen rolls with butter, and sprinkle granulated sugar on top.

BAKE AT 375 F. FOR 20-25 MINUTES.