Cinnamon Rolls

Ingredients :

4 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm milk (110 to 115 degrees F)
6 tablespoons shortening
2 eggs1/4 cup sugar
1 1/2 teaspoons salt
7 cups all-purpose flour

Directions :

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Punch dough down. Turn onto a lightly floured surface;

*** Now here's when the recipe is slightly altered (from the original). Instead of shaping them into little balls, flat the dough with a rolling pin till it's about half an inch thick. After which, sprinkle my cinnamon streusel (brown sugar, butter, flour mixed with a knife till it resembles breadcrumbs), chopped pecans or walnut, mixed dried fruits what have you. To be that popular aunty in the neighbourhood, substitute dried fruits with chocolate morsels.

Roll the dough gently as you would a swiss roll. Pinch both end to keep the filling intact and slice it with a sharp knife into small rolls. Arrange on a biscuit tin, allowing space for proofing. Cover with clingwrap and let the buns rise double their size before you pop them into the oven.
Bake at 175 C for 20-25 minutes or until golden brown. Remove to wire racks.

Serve warm with a little drizzle of sugar frosting (warm milk mixed with icing sugar).

Your pillow-soft dinner rolls would look something like this if you omit the filling.

There you go, your very own cinnabons!

Recipe by Nazrah Nasir (FB)