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Cinnamon Rolls Recipe


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     Cinnamon Rolls

Category   Desserts - Breads
Sub Category   None
Servings   24 rolls

1 C Lard
3/4 C Sugar
2 C Warm Water separated
4 Eggs Beaten
2 t. Salt
2 T Yeast
7 C Flour / Melted Butter / Brown Sugar/ Cinnamon
1 C Butter
1/2 C White Corn Syrup
2 C Brown Sugar
1 to 2 C Pecan Halves
3 C Icing Sugar
1/2 C Butter softened
2 t. Vanilla
2 T Milk
4 oz Cream Cheese softened

Mix the lard and sugar till fluffy, Add 1 Cup of warm water to melt the shortening. Add the beaten eggs and mix. Add salt, yeast and the additional 1 cup of warm water and mix. Slowly mix in the flour until well blended. Knead for 10 minutes until dough is smooth and shiny. Place dough in a large bowl covered and let it rice in a warm place until dough is doubled in size. Approximately 1 hour.
Separate the dough in half. Roll each half out until dough is 1/8 inch thick in 2 separate rectangle shapes. Spread softened butter to cover the dough. Sprinkle the brown sugar and cinnamon generously on top of the butter. Roll up completely and slice each tube into 12 rolls.
CARMEL SAUCE, Melt brown sugar and butter in a sauce pan at medium heat until ti comes to a soft boil and then add corn syrup. Pour into the bottom two large cookie sheets. Sprinkle the pecans a over the Carmel sauce. Take the sliced cinnamon rolls and place on top of the Carmel and pecans. Leave space for the buns to double in size. Let rise approximately 1 hour. Cook at 350 degrees for about 20 minutes. When out of the oven flip the cookie sheet over onto another cookie sheet. The sauce will drizzle down around each bun. It is ready to eat unless you want to add the cream cheese icing.
CREAM CHEESE ICING, Mix 2 cups of icing sugar with the softened butter. Add vanilla and milk and mix. Add the cream cheese and then slowly add the remaining 1 cup of icing sugar to get the right consistency. When the buns have cooled spread the cream cheese icing on top.

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