Lunch Lady Cinnamon Rolls
Just a warning – this recipe makes a lot! The first time I made it, I really didn’t pay any attention to the amount of flour going into it. I ended up with pans and pans and pans of cinnamon rolls.
I had them sitting all over the kitchen and even on the dining room table. My family was in heaven – along with the neighbors.
- 1 3/4 cups shortening
- 1/3 cup sugar
- 1 Tbsp. salt
- 1 3/4 cups boiling water
- 4 eggs, beaten
- 3 1/2 Tbsp. yeast, dissolved in 1 3/4 cups warm water
- 9 cups flour
- butter, softened
- Combine shortening, sugar, salt and boiling water. Beat eggs and add to first mixture. Dissolve yeast in warm water and let sit about 10 minutes – or until foamy.
- Add flour and mix well. You may have to use your hands. Place in refrigerator to chill.
- Remove dough from refrigerator and roll to 1/4-inch thickness. Spread with butter; sprinkle with lots of cinnamon and then sprinkle on the sugar.
- From the long side, roll up as tightly as you can; cut into 1-inch thick rolls. Put in a buttered pan and press down slightly. Cover with plastic wrap and put back in the refrigerator until needed.
- Turn oven on and set temperature to 400 degrees F. Put the rolls into the cold oven and bake until done.
- Extra Instruction: Remove rolls from refrigerator and allow to rise 45 minutes to 1 hour. Bake in a preheated 350 degree F. oven for 15 to 20 minutes.