Homemade Cinnamon Rolls

I first ate this recipe when my sister in law made them on a visit we had to Missouri. Hers were light and fluffy and so much better than the canned Pillsbury version that I typically feed to all my guests. I remember asking her to send this recipe to me.

Sunday I found an email she had sent me in 2005 with the Cinnamon Roll recipe and decided that it was time I tried it.

At 40 it was the first time I had ever actually made any type of bread product with yeast!!!

2 packages of yeast
2/3 cup warm water
1 cup warm milk
1 cup sugar
1 1/2 teaspoon salt
1/4 cup soft margarine
2 tablespoons shortening
2 eggs
6 cups of flour
1 tablespoon of cinnamon

In a large bowl, dissolve yeast in warm water. Add warm milk, 1/2 cup sugar, salt, margarine, shortening, eggs & 3 cups flour. Mix together well. Stir in remaining 3 cups of flour. Turn onto floured counter top and knead until smooth and elastic ( about 5 to 10 minutes). Cover and let rest 20 minutes. Roll into 12 x 20 inch rectangle. Brush with 2 to 3 tablespoons margarine. Mix cinnamon with remaining 1/2 cup sugar and sprinkle across dough. Roll it up. Cut in 1 inch slices. Place in greased pans cover with plastic wrap. Refrigerate 2 to 24 hours. When you are ready to cook them take out of refrigerator and let rise 30 to 45 minutes. Then bake 20 minutes at 350 degrees.

Mine were good but not as fluffy as my sister in laws. I will try this recipe again that is for sure.

Things I learned:

Not to use so much flour on the counter top for rolling. When I rolled the dough up the edges were just too floury. I tried to wipe a lot of it off but I couldn't do it completely. I wonder if I used some butter on the outside edges of the dough before cooking?? I'll try it and let you know.