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Sticky Cinnamon Rolls

What would breakfast be like without cinnamon rolls? My family likes them served fresh from the oven either with or without the sweet frosting. I hope your family likes them, too!

36 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
3/4 cup sugar, divided
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
3/4 cup shortening
1-1/2 teaspoons salt
2 eggs
7-3/4 to 8-1/4 cups all-purpose flour
2 tablespoons butter, melted
TOPPING:
1 cup sugar
1/4 cup packed brown sugar
2 tablespoons ground cinnamon
ICING (optional):
1 cup confectioners' sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast and 1/4 cup sugar in warm water. Add
remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour;
beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Sticky Cinnamon Rolls (continued)

Directions (continued)

Punch dough down. Divide into thirds. Roll each portion into a
12-in. x 8-in. rectangle; spread with butter. Roll up tightly,
starting at long end. Slice into 1-in. rolls. Place in three greased
11-in. x 7-in. baking pans. Let rise until nearly doubled, about 30
minutes. Bake at 350° for 20-30 minutes or until lightly
browned. Remove from pans to wire racks to cool. If desired, make
icing: Beat all ingredients until smooth and ice cooled rolls.
Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 211 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 117 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.