Recipe Refrigerator Cinnamon Rolls

Lily

B.R
Staff member
Ingredients
1 cup milk
1 cake compressed yeast
1/4 to 1/2 cup sugar
1 cup lukewarm water
1 egg
3 1/2 cup sifted flour
3 tbsp melted butter, margarine, or shortening
1 tsp salt
Cinnamon
Rolls
1/2 recipe of the refrigerator rolls
2 tbsp melted butter or margarine
1/4 cup sugar 2 tsp cinnamon
1/4 cup currants or raisins (optional)

Directions
Refrigerator Rolls - Plain

Scald milk over hot water in top of a double boiler or over very low heat. Cool to lukewarm.

Add the crumbled yeast, sugar, water and egg to milk. Beat with a beater until beated (Whew!). (Combine well).

Add 31/2 cups flour, the shortening and salt to the yeast mixture. Stir until blended.

Place dough in a greased bowl, grease top (PAM) cover and store in refrigerator for a couple of hours or overnight.

To bake, remove dough from fridge and shape into rolls. Let rise until double in size.

Bake rolls at 425 degrees for 15 to 20 minutes.

Cinnamon Rolls (Use recipe for Refrigerator Rolls)

1/2 recipe of refrigerator rolls. Roll dough on lightly floured board to oblong 1/4 inch thick. Brush with butter; sprinkle with sugar, cinnamon and raisins.

Roll like jelly rolls and cut in 1 inch slices.

Place cut side down in PAMed muffin pans; let double in size.

Bake at 375 degrees for 25 minutes.
 
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