I just finished kneading a batch.
JB's Cinnamon Rolls
For the Dough:
1/2 cup warm water
2 pkg. yeast (if using rapid rise, follow package directions)
1/2 cup milk, scalded and cooled to lukewarm
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 cups flour, plus more for kneading
For the Filling:
1/4 cup melted butter (1/2 stick)
3/4 cup sugar
1 1/2 tablespoons cinnamon
3/4 cups chopped walnuts or pecans (optional)
For an Optional Cream Cheese Frosting:
6 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoons vanilla
1 1/2 -2 tablespoons milk
Mix water, yeast and milk together. In a large separate bowl, mix four cups flour, sugar and salt. Add liquids and shortening. Stir in eggs. Add enough flour for dough to hold together. With floured hands, knead for eight to ten minutes on floured surface until dough is smooth and springy, like a baby’s butt. Add a little more flour as needed. Turn in a greased bowl, and let rise in a warm place, covered, until doubled, about 1 to 1 1/2 hours. Punch down, let rise again until nearly double, about 45 minutes.
Roll out into rectangle about 1/2 inch thick. Top with the melted butter. Mix sugar and cinnamon together, and sprinkle on melted butter. Sprinkle with nuts, if desired. Roll up to form a log, jelly-roll fashion, and pinch ends together to seal. Cut with dental floss or doubled string into 1.5 inch slices.
Grease bottom of one 13-by-9-inch baking pan and one 8-inch square pan with butter, and sprinkle a little sugar in each pan. Place cinnamon roll slices close together. Cover, let rise again until about double, about 45 minutes. Cook at 375 degrees until tops begin to brown, about 15 minutes. Let cool slightly. If desired, frost with cream cheese frosting. Beat cream cheese and powdered sugar in a bowl until smooth. Add vanilla and enough milk to achieve drizzling consistency. Drizzle frosting across the top of each bun.
Note: Without the cinnamon/sugar/butter filling, this also makes a nice dinner roll.
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