Adrians Boutique

Dough~
1/2 c butter-flavored Crisco
1/2 c sugar
2 c boiling water
2 pkg yeast
1/2 c very warm tap water
2 tsp salt
3 c flour
2 large eggs
4 c flour

Filling~
1 stick margarine, melted
1 c brown sugar
1 c white sugar
2 1/2 tsp cinnamon

 

Frosting:

2 Tbs butter

6-7 Tbs milk

1 tsp vanilla

2 cups powdered sugar

Measure Crisco and sugar into bowl. Add boiling water. Whisk well, let cool to lukewarm. Meanwhile, dissolve yeast in very warm tap water and whisk well. Let yeast mixture stand until needed. When Crisco mixture has cooled, add salt. Add flour slowly one cup at a time, mixing well between each. Add eggs one at a time, mixing well between each. Stir in yeast mixture. Add remaining flour slowly, one cup at a time, mixing well between each. Knead five minutes. Place in greased bowl. Cover with damp paper towel. *Note: At this point you can place in refrigerator till morning.  Let rise until doubled. Roll out into twenty-four inch rectangle. Spread melted margarine over dough. Spread brown sugar and white sugar evenly over dough. Sprinkle cinnamon generously. Roll dough lengthwise. Cut into one-inch rolls with thread. Place in greased pan. Bake at 375 degrees for 25 minutes. While warm, frost with icing (if desired). Makes two dozen large delicious cinnamon rolls. Enjoy! 🙂