Warm, comforting, and sweet. These cinnamon rolls are literally out of this world, especially when eaten warm.
- 2 tsp active dry yeast
- 1 1/4 cup warm water (100° F)
- 1 tbsp granulated sugar
- 3 cup all purpose flour
- 1 tsp salt
- 4 tsp vegetable oil
- Extra flour for rolling out dough
- 1/4 cup vegetable shortening, melted
- 1/2 cup dark brown sugar
- 2 tbsp cinnamon
- 1 cup icing sugar
- 1-3 tbsp water
- Add in sugar and active dry yeast to the warm water and set aside for 10 minutes until bubbly. Meanwhile, in a large bowl, combine flour and salt.
- Create a well in the middle of the flour mixture then add in the yeast mixture and oil. Knead the mixture until it starts to form a ball. Add some addition flour or water (warm) if needed.
- Oil the dough ball and the bowl then cover it with a damp towel letting it rest and expand for an hour or until doubled in size.
- Roll out the dough on a well floured surface with a rolling pin into a rectangle. Brush on the melted vegetable shortening then sprinkle on the brown sugar and cinnamon leaving about 3 cm of dough untouched on one side. Use your fingers and press down the dough on the sugarless side firmly so it thins out.
- Roll up your dough from the side with sugar, ticking each roll in and under until you reach the end. Cut the log in half, then cut each half into quarters.
- Place the cinnamon rolls onto a parchment paper lined cookie sheet or on a greased pan of your choice. Let them sit in room temperature for an hour before baking.
- Bake the cinnamon rolls in a 350° F or 175° C oven for 25-30 minutes depending on the size of your rolls.
- Sift the icing sugar then mix in the water until you get your desired consistency and drizzle it over your freshly baked cinnamon rolls.