Peggy's Cinnamon Rolls
A vintage handwritten reipce card for Cinnamon Rolls by Peggy. Make these Cinnamon Rolls with dry yeast, warm water, salt, shortening, egg, sugar, scalded milk, and flour; ice with powdered sugar, vanilla, cream, and cinnamon.
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Ingredients
- 1 package dry yeast
- 1 cup luke-warm water
- 1 teaspoon salt
- 2 tablespoons shortening
- 2 eggs
- 1/2 cup sugar
- 1 cup scalded milk
- Flour
Powdered Sugar Glaze
- 1 1/4 cups powdered sugar
- 1 teaspoon corn syrup
- 1/2 teaspoon vanilla
- half and half enough to make drizzling consistency (1 to 2 tablespoons)
Method
- Dissolve yeast in water, let stand ten minutes, add salt, milk, eggs, sugar, shortening, add enough flour to stiffen.
- Let rise till double in size.
- Roll out 1/2 inch thick.
- Mix 1 stick butter, 1 cup sugar, and enough cinnamon to make a dark paste.
- Spread on rolled dough, add pecans.
- Roll up and cut into one-inch slices, place in well-greased pan.
- Let rise till doubled.
- Bake at 300-degrees until brown.
- While still {hot}, ice with a thin icing of powdered sugar, vanilla, cream & cinnamon.
Powdered Sugar Glaze
- In a bowl, stir together 1 1/4 cups powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half & half to make drizzling consistincy (1 to 2 tablespoons).
Kitchen Helper 2
Large Mixing Bowl
Wooden Spoons
Baking Sheet