Crazy-Good Cinnamon Rolls

I found these in a cookbook given to me by dear friends about 19 years ago and I have just recently discovered this recipe. And to think I could have been eating these for 19 years! Probably a good thing I didn't!

I tried to get a photo of the full pan, but it was next to impossible. I pulled them out of the oven as our son was walking out the door to saddle up and when I turned around, he had his hand out with a paper towel in it. I told him they were hot, but that did not deter him and he walked out, juggling it in his hands. I'll bet he devoured it before he even made it to the pens.

I made these the other day and shared them with the dear family who lives at North Camp. They are moving away and we are sad. I was hoping these cinnamon rolls would make them stay. Sigh. I guess they're not quite THAT good.

However, don't let that dissuade you from making these delectable rolls on some cold, frosty morning.

Crazy-Good Cinnamon Rolls

2 Tbsp. yeast
2 c warm water
1/2 c sugar
1/2 c shortening
1 Tbsp salt
2 eggs
6 c flour
4 Tbsp butter, softened
1/4 c brown sugar
1/8 c sugar
2 tsp cinnamon

glaze:

1 1/2 c powdered sugar

3/4 tsp vanilla

3 1/2 Tbsp milk

*Dissolve yeast in warm water and set aside. Cream sugar and shortening. Add eggs and salt. Alternately add yeast / water mixture and flour. Turn dough onto floured surface and knead very lightly. Place in greased bowl and let rise 1 hour. Punch down and roll out into large rectangle. Spread with softened butter, brown sugar, and cinnamon. Roll up and pinch seams to seal. Cut into 1 1/2" pieces. Place in a 9x13" pan and 5 rolls in a 8x8" pan.

The original recipe calls for all rolls to be placed in a 9x13" pan, but when I made them all in one pan, they rose over the top and the middle  rolls didn't bake through. In two pans, they were big and fluffy and tender and perfect!

Next time I make these I might try them in my big lasagna pan.

Cover and let rise overnight. This step makes these the perfect breakfast recipe because you just pop them out of the fridge and into the oven. Bake at 325° for 25 minutes or until golden brown. Drizzle with glazed frosting (I doubled the frosting glaze because we like more gooey-ness) and be prepared to be adored by everyone who eats them.