Cinnamon Rolls

2 cups warm water (about 110 degrees)

2/3 cup sugar

1 1/2 tablespoon active dry yeast

1 1/2 teaspoon salt

1/4 cup melted, cooled shortening (or lard)

5 cups bread flour

Mix together water and sugar until sugar dissolves completely. Mix in yeast. Let stand until it becomes frothy. The longer you can let it sit, the better. But at least 15 minutes.

Add in salt and cooled shortening, mix.

Start to add in the 5 cups of flour. If you are using a stand mixer (which I highly recommend), put on the dough hook before you start adding the flour.

Once it comes into a nice smooth ball and pulls away from the sides of the bowl either begin to knead by hand or turn up the stand mixer a notch and let it do the work for you for about 5 minutes. If doing it by hand, knead until completely smooth.

Place in well oiled bowl. Turn over to coat. Cover with a damp towel and let it rise until doubled, or about an hour.

Punch down dough and roll out into a rectangle about 10”x20”.

Spread 1 stick of softened butter over dough.

In small bowl mix together:

3/4 cup brown sugar

1Tbs cinnamon

1/2 cup chopped pecans (optional)

Spread cinnamon mixture over dough.

Roll up dough from long side, pinching edges to seal.

Cut into 1” rounds. I find it easiest to do this with a serrated knife Place into greased pans.
Bake at 350 degrees for about 15 minutes.

Frosting:

1 cup confectioners sugar

1 tsp vanilla

2 Tbs milk

4 oz cream cheese

Mix together and spread over warm rolls.