Grandma’s Cinnamon Rolls

Instructions

1. Activate the yeast. In a small bowl, dissolve the yeast in the lukewarm water. Add 1 teaspoon sugar and stir until dissolved.
2. Warm the milk. Warm the milk to 105–115°F. It should feel warm, not hot.
3. Mix the dough base. In a large mixing bowl, combine the shortening, egg, 1/2 cup sugar, and warm milk. Beat together.
4. Add flour and yeast. Add 1 cup of bread flour and mix. Add the yeast mixture, then continue adding flour gradually while mixing until the beater begins to slow.
5. Knead the dough. Remove the dough from the bowl and knead, adding more flour as needed, until the dough is slightly tacky but not sticky.
6. First rise. Return the dough to the bowl and cover. Let rise for about 2 hours, or until doubled in size.
7. Prepare the filling. Mix the brown sugar, cinnamon, and salt in a small bowl.
8. Roll out the dough. Lightly flour the counter and rolling pin. Roll the dough into a rectangle about 14 x 18 inches and 1/4 inch thick.
9. Butter and fill. Spread softened butter evenly over the dough, leaving a 1/2-inch bare strip along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter and press lightly.
10. Roll into a log. Starting from the long side, roll the dough tightly into a log. Pinch the seam gently to seal, then roll the log once or twice to even the thickness.
11. Slice the rolls. Cut into 3/4- to 1-inch slices using unflavored dental floss or a serrated knife.
12. Prepare the pan. Grease the bottom of the pan heavily and sprinkle generously with brown sugar.
13. Arrange the rolls. Place rolls in the pan so they are barely touching. This helps them rise upward, fuse together, and stay soft.
14. Second rise. Cover and let rise until doubled, about 45–75 minutes. To test, gently press the dough; the indent should slowly fill back in.
15. Bake. Add drops of boiling water between the rolls. Bake at 375°F in the middle of the oven for 15–20 minutes, or until the tops are browned.
16. Invert and cool. Turn the rolls upside down onto waxed paper. Leave the pan over the rolls for several minutes so the syrup can drain over them. Let cool slightly before serving.