Cinnamon Rolls
Makes 1 Dozen Rolls
Ingredients
- 2 cups sifted all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 6 tbsp shortening
- ⅔ cup milk
- 2 tbsp melted butter
- ¼ cup sugar
- 1 tsp cinnamon
Special Equipment
- pastry brush
- muffin tin
- mixing bowl
How-to
- Preheat oven to 425 degrees (bake on middle rack of oven)
- Sift flour into large bowl
- Add baking powder, salt, shortening and milk to flour
- Use a fork to blend the ingredients until they come together in a ball (a food processor will probably work just as well but not sure if you want to mess with Bea's technique)
- Cover your work area with plastic wrap (makes for easy clean-up)
- Sprinkle surface with flour and knead the dough so that it's elastic in texture
- Roll out dough into a 7" x 16" rectangle (approximately). Add flour along the way so dough doesn't stick to rolling pin
- Apply melted butter to entire surface of dough with a pastry brush
- Mix sugar and cinnamon in a measuring cup and sprinkle all over surface of the rolled out dough as evenly as possible
- Roll the dough up horizontally, pressing the ends as you go so the sugar and cinnamon don't escape
- Cut the dough into 1-1/2 inch segments
- Place each roll cut-end up into muffin liners in a muffin tin
- Bake for 15-20 minutes until lightly browned
- Serve immediately (most delicious when warm)