Cinnamon Crescent Rolls


3/4 cups warm water (100-110˚ F)

2 eggs, lightly beaten

1/4 cup shortening

1/3 cup butter, softened and cubed

1/2 cup sugar

1 tsp kosher salt

3 1/2 cups bread flour

2 Tbsp active dry yeast


2 Tbsp butter, softened

1/2 cup brown sugar

1 Tbsp flour

1 tsp cinnamon


2 Tbsp butter, softened

2 cup powdered sugar

2 Tbsp milk

Add the ingredients to the pan of your bread machine.  Mine go in the following order: liquids, sugar, salt, shortening and butter, flour, and yeast.

For the liquids, warm the water and then temper the eggs by adding a little of the hot water to the eggs and mixing well.  Add a little more of the water and mix again.  Then add all the water and the eggs to the pan.  Then add the sugar and salt, then the shortening and the butter cubes, and the flour.  Last add the yeast.  Turn the bread machine to the dough cycle and press start.  When the machine beeps, check the dough ball to make sure that all of the flour is incorporated, using a rubber spatula to scrape the sides if necessary.  When the dough has finished rising, (1 1/2 hrs) remove the dough from the pan.  It should be smooth and elastic and not at all sticky.  You will see little dots of the shortening in butter in the dough, they are supposed to be there.  You can either continue to the next step or you can place in a large lidded plastic container large enough to accommodate rising.  Put the lid on but don't seal tightly.

I like to make the dough the night before so it's easy to pull out in the morning.

When you are ready to bake preheat the oven to 400˚ F.  (You can remove from the fridge and allow to come to room temperature to make the dough easier to work with but it is not necessary).  Punch down the dough and divide in half.  Cover the section that you are not using.  Lightly flour a work surface and roll the dough into a 12-15" circle.  Spread 1/2 the butter over the surface of the dough.  Mix the brown sugar, cinnamon, and flour in a small bowl and spread 1/2 of the mixture over the butter in an even layer.  Using a pizza cutter, cut the dough into 12 wedges.  Line a baking sheet with parchment paper.  Starting at the fat end, roll up each wedge and place on the baking sheet.  I like to sprinkle the tops with some of the cinnamon that falls out as you roll them up.  Bake for 12-15 minutes until the crescents are puffed and the tops are golden brown.  Remove to a cooling rack.  Repeat with the other half of the dough (or reserve for another use).

Whisk together the ingredients for the frosting, adding more milk if you want it thinner like a drizzle instead of like a frosting.  Spread some frosting on top of each roll. 

Makes 24 rolls