Cinnamon Rolls

Every Christmas my mom makes a lot of these and then freezes them. During December and especially on my birthday and Christmas day we have them for breakfast with a cup of tea. They are a sweet, nutty, cinnamony treat! The original recipe is from an old Betty Crocker Recipe book.

Sweet Roll Dough:

     Dissolve 1 package active dry yeast in 1/4C warm water.
     Stir in 1/4C milk (scalded then cooled)
               1/4C sugar
               1/2 tsp salt
               1 egg
               1/2C shortening (softened)
               1 1/4C flour

Beat until smooth. Mix in up to 1 1/4C more flour until easy to handle. Knead until smooth and elastic - about 5 minutes. Place in greased bowl and cover with a dish towel. Let rise in a warm place until double (from 1.5-2.5 hours) - or until an impression remains in the dough when touched. Punch down.

Roll dough out on a floured surface into a 15X9" rectangle. Spread with 2T soft margarine/butter and sprinkle with a mixture of 1/4C sugar and 2tsp cinnamon. (optional - sprinkle with handful of raisins) Roll up and pinch edges to seal. Cut into approx. 15 slices.

Meanwhile, melt 1/4C margarine/butter. Stir in 1/2C brown sugar, 2T corn syrup/honey, 1/2C pecan or walnut halves. Spread this mixture in the bottom of a 9X13" pan. Place the rolled slices on the pan and let rise in warm place until double (30 minutes-1 hour). Bake 25-30 minutes.

Eat them fresh and warm or stick them in the freezer and pop one in the microwave whenever you want a treat!