My daddy used to make the most amazing cinnamon rolls. I always think of him when I smell them baking. This recipe comes from a friend of Beth’s. The neighborhood kids would know to go to Vicki’s house at the first sign of snow because her mom would have a fresh batch of cinnamon rolls for them. We only get a little snow here in Oklahoma every year, and Mama and Beth never get snow, so we officially decided that any day, rain or shine, is a good day for homemade cinnamon rolls!
In a small bowl, dissolve the yeast in the lukewarm water. In a separate bowl, add the vegetable shortening and sugar to the boiling water. Set this mixture aside to cool slightly. In a large mixing bowl, beat the eggs and mix with the flour and salt. Add the dissolved yeast and the vegetable shortening–sugar mixture to the flour mixture. Mix until thoroughly combined. Cover the dough in the bowl with a clean towel and let it rise for 2 hours.
On a lightly floured surface, roll out the dough to a 19 × 14-inch rectangle and sprinkle with some of the cinnamon sugar. Slice 1 stick of butter into small pieces and dot all over the cinnamon sugar. Roll up the dough like a jellyroll and cut into 1-inch slices, using a heavy cotton thread or floss. Place the rolls in the prepared pans, cover, and allow them to rise for 2 hours.
Near the end of the rising time, preheat the oven to 350°F. While the oven preheats, melt the remaining stick of butter and add the milk and confectioners’ sugar, mixing until smooth. Bake the rolls for 13 to 15 minutes, or until very light brown. Drizzle the icing over the rolls while they’re hot.
Make your own cinnamon sugar by mixing 2 teaspoons of ground cinnamon with ½ cup granulated sugar.