And the snow, snow, snow comes down, down, down!

I think it’s a good day for some quick-to-fix, no-knead cinnamon rolls!  I like to use this recipe for those times when I am craving home-made yeast rolls, but don’t have the time to invest in a half-day process.  This recipe is a refrigerator dough recipe, but you can use it right away, too. You don’t have to knead the dough (it’s actually too wet to knead anyway), and it skips one of the risings.

So-Simple Cinnamon Rolls

2 cups warm water

2 packages yeast

1/4 teaspoon sugar

6 cups all-purpose flour

1/2 cup sugar

1/2 cup powdered milk

1/2 cup shortening

2 teaspoon salt

2 eggs

Dissolve yeast in warm water, sprinkle sugar on top, and set aside.  Grease two 9x13 inch pans.  In large mixing bowl, combine dry ingredients and cut in shortening.  Push this mixture to the side of the bowl, and pour in the yeast/sugar mixture in the empty spot.  Add the 2 eggs to the liquid part and mix gently with a fork or small whisk.  Gradually incorporate the flour mixture into the liquid with a fork or wooden spoon.  At this point, you can either refrigerate the dough or proceed with the recipe.

Filling

1/2 cup melted butter

1/2 cup sugar

1 to 2 teaspoons cinnamon

Divide dough in half, roll or pat out into two rectangles about 3/8 inch thick.   Combine sugar and cinnamon for filling, brush melted butter on both rectangles, and sprinkle with cinnamon sugar.  Roll up, starting on long edge.  Slice into approximately 1 inch slices.  A serrated knife helps with this.  Place in prepared pans – 4 rows of 3 across.  Cover and let rise until doubled.  Bake at 350 for 15 to 20 minutes.  Frost with icing if desired.

Icing

1/4 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

3-5 Tablespoons milk

Mix until desired consistency.

 Enjoy!

-Elizabeth