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- chickenandeggcookbook.com
½ Cup Milk, Scalded ½ Cup Water 3 Tablespoons Shortening 1 Package Active Dry Yeast 3 Tablespoons Sugar 1 Egg 2 Teaspoons Salt 3 Cups Flour, Sifted
Combine milk, shortening, sugar and salt. Cool to lukewarm by adding water. Add in yeast and mix well. Blend in egg. Gradually add in flour. Mix until dough is well-blended and soft. Roll out dough on a well-floured board to 18x12 inch rectangle. Spread with cinnamon or pecan filling. Roll as for jelly roll and cut into 1-inch slices. Place cut side down onto greased 12x8x2 inch pan or muffin tins. Let rise in warm place until doubled (about 1 hour). Bake at 375 degrees for 25-30 minutes. Makes 18 medium rolls.
Cinnamon filling: Spread dough with: 2 Tablespoons Butter, Melted; 1/4 Cup Sugar; 1 Teaspoon Cinnamon.
Pecan/Walnut Filling: Spread dough with: 1/4 Cup Brown Sugar; 1 Teaspoon Cinnamon; 1/4 Cup Pecans/Walnuts, Chopped. Combine 1/2 Cup Brown Sugar; 3 Tablespoons Light Corn Syrup; 1 Tablespoon Butter; 1/4 Cup Pecans/Walnuts, Chopped. Spread mixture in bottom of 12x8x2 inch pan. Place rolls on top of filling.
1953 Recipe - Jean Hansen - A Pillsbury Bake-Off Winner
"My mom would make these with the walnut filling. These are what we called cinnamon rolls in our house growing up." - Calla Ferre
