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Source: The Star Of Texas Cookbook

Bernice's Cinnamon Rolls
These will go fast!
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Serves: 4 dozen rolls
Prep Time: 60 minutes
Cook Time: 15 minutes
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2 cups milk, (for dough)
2 packages yeast, dry (for dough)
1/2 cup sugar, (for dough)
2 teaspoons salt, (for dough)
6 cups sifted flour, (for dough)
1/2 cup shortening, melted (for dough)
2 eggs, (for dough)
1 cup butter, melted (for filling)
1 cup brown sugar, (for filling)
1 cup sugar, (for filling)
1 1/2 tablespoons cinnamon, (for filling)
3 ounces raisins, optional (for filling)
3 1/2 cups Powdered sugar, sifted (for glaze)
4 tablespoons butter, softened (for glaze)
1/2 teaspoon vanilla, (for glaze)
4 tablespoons milk, (for glaze)




Dough: Heat milk. When lukewarm, add yeast, sugar, and salt; stir until dissolved. Add 1 cup of the flour and stir until smooth. Add shortening and eggs; when well-blended, add 4 more cups of the flour. Again, blend well. Spread remaining cup flour on pastry cloth or bread board and place the dough on top. Knead for 8 to 10 minutes, working in all the flour until the dough is smooth and elastic. Place dough in a greased bowl and flip it over to grease the top. Cover with a cloth and put in a warm place until it is double in size, about 1 hour. Punch down and divide in half. Roll out half the dough to 1/2-inch-thick rectangle.
Filling: Brush dough with 3 or more tablespoons melted butter. Combine sugars and cinnamon and sprinkle half evenly on the dough. Add raisins if desired. Roll up jelly-roll fashion and cut in 3/4-inch slices. Repeat with other half of dough. Place rolls in greased round cake pans. Brush remaining butter on top. Cover and let rise in a warm place until the dough has doubled. Preheat oven to 350 degrees F. Bake for 12 to 15 minutes or until golden brown. Cool slightly.
Glaze: Combine ingredients for glaze and mix until smooth. Glaze rolls when they are barely warm.





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