This recipe was inspired by Katie who posted "I smell cinnamon rolls" and my tummy started getting hungry for some. I searched the Internet for a recipe that was easy so the kids could help and fast because I am impatient and so are the kids. When I am hungry I like to eat without a bunch of fuss.
Ingredients:
1/4 plus 1 1/2 teaspoon shortening
3 cups self-rising flour
1 cup milk
1/2 cup butter or margarine softened
1/2 cup sugar (can reduce this if you like)
1/2 cup brown sugar (this can be reduced too)
1 tablespoon ground cinnamon
3/4 cup chopped pecans (optional)
Vanilla Glaze:
1 1/4 cups sifted powdered sugar
3 teaspoons Milk
1/4 teaspoon vanilla
For the glaze I mix it up and then put it into a Ziploc bag and then cut the corner and then I can just squeeze the frosting out onto the cinnamon rolls.
Directions:
Cut the shortening into flour with pastry blender until mixture resembles coarse meal. Add 1 cup milk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface; knead lightly. Roll dough into a 20x14 inch rectangle; spread the softened butter on dough, leaving a border of about 1/2 inch. Combine sugar and cinnamon; mix well, and sprinkle over butter. Top with pecans if using. Beginning at long side, roll up jelly roll fashion; press edges and ends together securely. Cut into 1 inch slices; place cut side down in a buttered 13x9x2-inch baking pan. Bake at 375 degrees for 20 minutes. Combine powdered sugar and 3 tablespoons milk and vanilla. Drizzle over warm rolls. Makes 20 cinnamon rolls.
