Cinnamon Rolls

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Rolls:

1 T. yeast

1 T. sugar

1/2 c. warm water

1/2 c. shortening

1 c. warm milk

3 eggs

1/2 c. sugar

1 t. salt

4-5 1/2 c. flour {I use about 2 c. bread flour and the rest all purpose flour}

Filling:

1/4 c. butter or margarine, melted

brown sugar

cinnamon

raisins

Cream Cheese Frosting:

8 oz. cream cheese, softened

1/4 c. butter, softened

2 t. milk

1 t. vanilla

4 c. powdered sugar

For the rolls:

Combine yeast, 1 T. sugar and water in a bowl. Mix and let sit for 5 minutes to proof. Meanwhile add shortening and milk in a bowl. Microwave for a couple minutes until shortening has melted. Let cool slightly. In a kitchenaid, combine eggs, sugar, salt, milk mixture and yeast mixture and 4 c. flour. Continue to add flour as needed to form a dough that is slightly sticky. Spray a clean counter with vegetable spray. Roll out the dough to form a large rectangle - the dough will be about 1/4" thick.

Filling:

Spread melted butter evenly over dough. Sprinkle with brown sugar and cinnamon. I don't have measurements for this - sorry! I add enough brown sugar that it soaks up the butter, then a bit more. Sprinkle with raisins, if desired.

Roll up dough and cut with a serrated knife. Place on a greased baking sheet. Cover and let raise until double, about an hour. Bake in a 400 degree oven for 12-15 minutes, or until lightly golden on top.

Frosting:

Mix together cream cheese and butter until smooth. Add remaining ingredients and mix well. Spread over warm cinnamon rolls. I use about half of the frosting and store the rest in the freezer for the next time.