Grandma Newmann Cinnamon Rolls

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Combine the tangzhong ingredients in a small saucepan over medium heat. Whisk and heat until it becomes a thick paste. Set aside.

Step 2

Dissolve yeast in 1/4 cup of warm water (100 - 110 degree). To proof add sugar. Let set for 10 minutes.

Step 3

Fill a medium pan with water, bring to boil.

Step 4

Pour hot water over shortening, sugar and salt.

Step 5

Add cold milk and yeast to shortening mixture.

Step 6

Add flour to mixture, mix.

Step 7

Knead dough until smooth and elastic (about 10 minutes). Grease mixing bowl. Put dough in bowl, turn dough over to cover all sides to grease.

Step 8

Put pan with boiled water on the bottom shelf of the oven. Put dough on the oven shelf above water. Close oven door and let dough rise for 60 to 90 min or until double.

Step 9

Punch down and turn dough out onto parchment paper with a little flour sprinkled on it. Use hands to make dough into an oblong square that is 1/2 inch thick.

Step 10

Spread butter over dough, cover dough with cinnamon, sprinkle brown sugar over cinnamon, sprinkle raisins over brown sugar, and sprinkle chopped pecans over raisins. You would want to put the majority of raisins and pecans on the roll-up side to middle. This will make it easier to make a tight jelly roll. Slice rolled dough into 1.5 to 2 inch slices.

Step 11

Put rolls in a greased 9x13 pan. Put pans in oven with saucepan of water. Let dough rise for 60 to 90 minutes or until double.

Step 12

Check to see if the rolls need any more cinnamon or brown sugar. Bake at 350 until golden brown, usually 30 minutes.

Step 13

Combine powdered sugar, melted butter, vanilla, and milk in a mixing bowl, stir until smooth. Let rolls cool for 5 to 10 minutes, then drizzle icing over warm rolls.

Step 14

Make icing, add bourbon.