Belgian Village Inn Gigantic Cinnamon Rolls
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1-1/2 tablespoons yeast
1-1/2 teaspoons sugar
1-1/2 cups warm water
1-1/2 cups scalded milk
1/2 cup shortening
3/4 cups sugar
1-1/2 teaspoon salt
8 cups flour
Margarine, cinnamon and sugar
2 cups flour
1-1/4 cups sugar
1-3/4 sticks margarine
Combine yeast, sugar and warm water and blend well. Allow to rise 10 minutes. Scald the milk and add shortening, sugar and salt, blending well. Let cool slightly, then add 1 cup flour. Mixing at a low speed, add 1 egg at a time, then add yeast mixture. With mixer at medium speed, slowly add remaining flour or until a firm dough as been formed. Knead on a floured surface until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl, turning to grease the top. Let rise in a warm place until dough doubles in size. (Dough can be divided and covered and left to rise in refrigerator for up to 3 days).
Punch down dough and divide into thirds. Roll out each section on floured surface. Spread a light layer of margarine on dough. Sprinkle with sugar and cinnamon to taste. Cut into desired size strips. Pinch sides together, twist and shape into rolls. Place on greased cookie sheet.
Let rise in warm place. Preheat oven to 350 degrees.
Mix struesel ingredients. Before baking, sprinkle with approximately 1/4 cup struesel. Bake for 13 minutes. Drizzle with frosting or glaze, if desired.
Karen and Shawn Manning, Belgian Village Inn, Moline