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makes 12


  • 1/2 cup shortening
    3/4 cup brown sugar
    1 egg
    3/4 cup milk
    1/2 teaspoon baking soda
    2 teaspoons cream of tartar
    2 1/2 cups flour

    1 cup brown sugar
    1 teaspoon cinnamon or more if you like
    1/2 cup melted butter

    1 1/2 cups confectioners' sugar
    3 or 4 tablespoons of milk.


  • Cream shortening, sugar and egg. Add the dry ingredients and milk alternately.
    To assemble the cinnamon rolls:
    On a lightly floured surface, use a rolling pin to flatten the dough into as large a rectangle as possible (until the dough is about 1/8 inch to 1/4 thick).
    Soften the butter and spread evenly over surface of dough. Sprinkle the cinnamon sugar mixture on the melted butter.
    Starting with the longer side (it is a rectangle, so pick one of the longer sides) roll the rectangle into a tube. Pinch the edges to seal.
    With a sharp knife, slice the tube into 1 inch thick slices.
    Place on a non-stick cookie sheet (or a cookie sheet coated with baking spray).
    Bake the rolls at 400°F until golden brown. Allow to cool for a few minutes then transfer on a rack to cool.
    Cinnamon rolls are wonderful if treated with this glaze:
    Mix 1 1/2 cups confectioners' sugar with 3 or 4 tablespoons of milk.
    Drizzle on cinnamon rolls after they have cooled for about 5 minutes.
Cinnamon rolls version 1

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