Anyway, this year I decided to bring cinnamon rolls. Who doesn't love cinnamon rolls?! (If you don't, I'll forgive you. Someday...maybe...) Now, there are tons of cinnamon roll recipes out there but my favorite is one mom used to use in her classroom called Student Proof Cinnamon Rolls. It's a unique name I know. It's a very simple recipe and makes a ton of rolls. This last batch made up 60+. In fact, when I make them for home I usually just make a half batch. So, enough chatting. Here ya go!
4 packages dry yeast1 cup sugar
4 cups warm water
2 cups shortening
9 cups flour, sifted, or 8 cups unsifted
3 tablespoons baking powder
2 tablespoons salt
Melted butter, as needed
Combine warm water, yeast, and sugar. Stir until dissolved. Cut shortening into dry ingredients (which have been sifted together). Add yeast mixture and stir until combined. Let rise until double, about 1 hour. (Note: You will need a very large bowl for this, dish pan size.)
Separate into 2 equal parts. The dough is sticky and you will have to work more flour into it. Knead and roll into a large rectangle, brush with melted butter. Sprinkle with sugar mixture, roll up and cut into 1 inch slices. Let rise. Bake at 400° until light brown. (13-15 minutes)
Sugar mixture:1 ½ cup sugar
3 tablespoons cinnamon
1 box powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla
Water or milk, just enough to make thin.
Put the glaze on the rolls as they are taken out of the oven.