Gooey Cinnamon Rolls

This is my grandma's yeast roll recipe altered to make cinnamon rolls. This is SUPER easy, so don't think that just because they are from scratch they are complicated. It does take the greater part of the afternoon to make them, but only because a few hours of that is rise time.

Also, this recipe works best with a dough hook, but you don't need a heavy duty mixer. A regular mixer with dough hook is fine. If you don't have a dough hook, wash your hands and dive in. :)

Cinnamon Rolls

3 packages yeast (not quick rise)
1/2 cup lukewarm water
1/2 teaspoon sugar

Mix these three ingredients together in a small bowl and allow them to "work" while you start on the dough.

1/2 cup shortening
1 cup sugar
1 tablespoon salt
1 cup boiling water
1 cup ice water
2 slightly beaten eggs
8 cups flour

Add 1/2 cup shortening to mixing bowl in small increments (I just use a butter knife and splat it in here and there - we are going to melt it, that's why it needs to be broken up.). Add sugar and salt, pour boiling water over these ingredients and mix until everything has dissolved. Add ice water and mix until ice has melted. The water should be room temperature or maybe a little warmer. I do this so we don't cook the eggs. I used to just add 2 cups boiling water and then wait forever for it to cool enough to add the eggs until I came up with the ice water trick.

Add eggs and yeast mixture, which should be frothy. Add the first four cups of flour, mix well. Then add the remaining flour one cup at a time, mixing well with dough hook after each addition.

After the dough is finished, lay a towel over the bowl and allow the dough to rise until doubled.

Punch down the dough and roll out about 1/2 inch thick. I split the dough in half and do this twice.

Spread as much sugar and cinnamon as you want over the rolled out dough. There are no measurements here, but we all know the more cinnamon/sugar, the better. Then starting with the long end furthest away from you, roll the dough back toward you. Make 1 inch slices and place spiral-side down into greased round cake pans. I put 7 in each pan and they do not touch each other until they rise. I use the disposable aluminum ones so I can give these to family and friends or freeze them easily.

Let the cinnamon rolls rise again until they have doubled. Then bake at 350F until golden brown.

Ice immediately with this:

Cinnamon Roll Icing

1 two-lb bag powdered sugar
2 teaspoons vanilla
3/4 cup milk
1/4 cup melted butter

Mix together until smooth and pour over cinnamon rolls. The trick is to ice these at least an hour before you want to eat them (overnight is best) so the icing kind of soaks into the cinnamon rolls and gets them nice and gooey in the center. :)

Enjoy!!!