Cinnamon Rolls 2

Here is a recipe for cinnamon rolls (make 12 to 15 rolls):

Dough:

-  1/4 ounce package yeast

-  1/2 cup warm water

-  1/2 cup buttermilk

-  1/4 granulated sugar

-  1/3 cup vegetable shortening

-  1 teaspoon salt

-  1 egg

-  4 cups all-purpose flour

Filling:

-  1/2 cup softened butter

-  3/4 cup light brown sugar

-  2 tablespoons ground cinnamon

In a small bowl, dissolve yeast in warm water and set aside.  In a large mixing bowl, mix together buttermilk, shortening, sugar, egg, and salt.  Mix in 2 cups of the flour until smooth.  Add in yeast mixture and stir. Add in remaining 2 cups flour and mix together until dough is formed.  Knead dough for 5 to 10 minutes on a lightly floured surface.  Place the dough in a large greased bowl, cover with a dampened cloth, and let rise until the dough almost doubles in size (approximately 1 1/2 to 2 hours).  

After dough has risen, punch down in the center and roll out into a 9 x 15 inch rectangle on a lightly floured surface.  Spread softened butter onto the surface with a spatula and sprinkle with light brown sugar and ground cinnamon.  Roll dough, starting with the long side (15 inch side), and pinch the ends together to seal the roll. Cut into 12 to 15 slices.

Preheat oven to 350 degrees.  Place each roll into a 9 x 13 inch pan, coated with butter and sprinkled with some brown sugar, close together.  Cover with dampened cloth and let rise for approximately 45 minutes.  Bake in preheated oven for 30 minutes or until golden brown.  Let cool slightly and serve.  Spread glaze along the top if desired.  Enjoy!