As promised...these are my go-to cinnamon rolls when I am in a hurry. They are so easy to make and taste like you spent all day making them! This photo is right after I shaped them and put them in to raise...they will double in size!
I remember writing this recipe on this card almost 40 years ago from my mom's recipe box! You can see I use it a lot, and it's very hard to read...so I will write it out for you!
Easy Cinnamon Rolls
Bring to a boil: 1 can evaporated milk (15 oz. size) and 1/2 cup regular milk.
Remove from heat and add: 4 T. shortening, 6 T. sugar, 1/4 t. soda and 2 t. salt. Stir well and cool to lukewarm.
Then add: 2 large unbeaten eggs and 3 T. yeast that have been softened in 1/2 cup warm water.
Mix altogether with a spoon and add 6 cups of flour or enough to make a sticky dough. Turn onto a well floured board and lightly knead a few times to bring it all together (dough should be kind of sticky, not gooey). Let the dough sit while you grease two large tins (I use large cookie sheets) and melt 1/2 stick of butter.
Roll dough out into a square, no thinner than 1/2 inch thick IMPORTANT! Spread with melted butter and sprinkle with sugar (you can use brown) then sprinkle with cinnamon, to your liking. Fold the bottom half up over the top half, so that the filling is in the middle. Cut strips about 3/4 of an inch wide. As you pick them up, kind of stretch them a little and tie them in a knot as you place them on the cookie sheet (you can see how I did that in the photo). Let them raise until fully double, about 1/2 hour. Bake at 400 degrees until light brown, 10-12 minutes. Frost while still hot or warm. This recipe should make two cookie sheets full!
Have a wonderful week-end and be safe!!
Hugs and Love,