Ninaw’s Cinnamon Rolls By Fonda Gilchrest from Andrews, Texas You can serve these cinnamon rolls as part of a Mother’s Day brunch or turn them into a fun Mother’s Day project to bake as a family. INGREDIENTS: Yield: 12 cinnamon rolls Time: 1 Hour 15 Minutes Prep, Including Rest Time 12-15 Minutes Cook Level: Advanced 1 tablespoon active dry yeast 2 tablespoons sugar 6 tablespoons shortening 1 teaspoon salt 1 teaspoon vanilla extract 4 cups ﬂour 1 ½ cups lukewarm milk Dough Filling Icing ½ cup shortening ¼ cup butter or shortening, softened ½ cup sugar 2 cups sifted powdered sugar, plus more if you’d like 1 tablespoon cinnamon 1 teaspoon vanilla ½ cup brown sugar 2 tablespoons cream or milk, plus more if you’d like

Ninaw’s Cinnamon Rolls - outheremagazine.com · cinnamon until a paste forms. Using your hands, roll up the dough longwise like a log. Cut the log into 12 slices. Remove rolls from

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Page 1: Ninaw’s Cinnamon Rolls - outheremagazine.com · cinnamon until a paste forms. Using your hands, roll up the dough longwise like a log. Cut the log into 12 slices. Remove rolls from

Ninaw’s Cinnamon RollsBy Fonda Gilchrest from Andrews, Texas

You can serve these cinnamon rolls as part of a Mother’s Day brunch or turn them into a fun Mother’s Day project to bake as a family.

INGREDIENTS:

Yield: 12 cinnamon rollsTime: 1 Hour 15 Minutes Prep, Including Rest Time 12-15 Minutes Cook

Level: Advanced

1 tablespoon active dry yeast 2 tablespoons sugar

6 tablespoons shortening 1 teaspoon salt 1 teaspoon vanilla extract 4 cups flour

1 ½ cups lukewarm milk

Dough

Filling

Icing

½ cup shortening

¼ cup butter or shortening, softened

½ cup sugar

2 cups sifted powdered sugar, plus more if you’d like

1 tablespoon cinnamon

1 teaspoon vanilla

½ cup brown sugar

2 tablespoons cream or milk, plus more if you’d like

Page 2: Ninaw’s Cinnamon Rolls - outheremagazine.com · cinnamon until a paste forms. Using your hands, roll up the dough longwise like a log. Cut the log into 12 slices. Remove rolls from

In a small bowl, combine yeast and sugar. Stir in milk and set aside for 5 minutes.

In a large bowl, combine shortening, salt, and vanilla.

Once 5 minutes has passed, add the yeast mixture to the shortening mixture and combine until fully incorporated.

DIRECTIONS:

Add flour one cup at a time, beating mixture with a fork until it reaches a doughy consistency.

Preheat oven to 425 F. Line a sheet pan with parchment paper and lightly flour a flat surface and a rolling pin.

Place rolls round-side down on prepared sheet pan, leaving at least ½ inch between them. Let rolls rise 15 minutes.

11.

Form dough into a loose ball and place in a bowl. Cover with a damp cloth and let it rise for at least 30 minutes, until the dough has doubled in size.

Once the dough is ready, roll it out to about ¼-inch thick.

Bake rolls 12 to 15 minutes, until browned.

12.

While the dough rises, make the filling: In a large bowl, mix shortening, sugar, brown sugar, and cinnamon until a paste forms.

Using your hands, roll up the dough longwise like a log. Cut the log into 12 slices.

Remove rolls from oven and top with icing. Serve warm.

Using a spoon or pastry brush, spread the filling onto the dough.

While rolls are baking, make the icing: In the bowl of a stand mixer on medium speed, mix butter or shortening, powdered sugar, cream or milk, and vanilla until thick enough to spread. If you’d like, add more milk for a thinner icing, and more sugar for a sweeter taste.

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