School Cinnamon Rolls

Cinnamon rolls made for the South Carolina School system modified for home

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Preheat your oven to 400°F (205°C)

Step 2

Activate the Yeast: Soften the yeast in ½ cup of the warm water. Let it sit for about 5 minutes until it becomes foamy.

Step 3

Build the Dough Base: In a large mixing bowl, combine the remaining ¾ cup of warm water, the ⅓ cup sugar, 1 ½ teaspoons salt, 3 tablespoons shortening, and ¼ cup dry milk powder.

Step 4

Incorporate the Egg: Stir 1 ¼ cups of the flour into the mixture. Add your softened yeast mixture and the 3 tablespoons of liquid egg or 1 real egg, mixing until smooth.

Step 5

Form and Knead: Gradually stir in the remaining 2 ¾ cups of flour to form a soft, workable dough. Knead on a lightly floured surface for 5 to 7 minutes until smooth and satiny.

Step 6

First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot until it has doubled in size (about 1 to 1.5 hours).

Step 7

Roll and Fill: Punch the dough down. On a floured surface, roll it out into a large rectangle roughly ¼-inch thick. Spread the ½ cup of softened butter evenly across the dough. Sprinkle the cinnamon evenly over the butter, followed by the brown sugar.

Step 8

Shape and Slice: Roll the dough up tightly into a long log. Cut the log into 20 slices (about 1 inch thick). Place the rolls onto a lightly greased 9x13-inch baking pan or standard baking sheet.

Step 9

Second Rise: Cover the rolls and let them rise again in a warm place for about 20 to 30 minutes until puffed.

Step 10

Bake: for 13 to 15 minutes until the tops and edges are beautifully golden brown.

Step 11

Frost: While the rolls cool slightly, whisk together the powdered sugar, vanilla, softened butter, and just enough milk to reach a smooth, spreadable consistency. Spread generously over the warm rolls.