Recipe Index

Ingredients

• 5 1/2 tablespoons vegetable shortening
• 6 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 large egg
• 3 1/2 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 cup plus 2 tablespoons warm whole milk
• 6 1/2 tablespoons sugar
• 1 1/2 tablespoons cinnamon
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons whole milk

Method

1. Cream the vegetable shortening with the first measure of sugar and the salt in a stand mixer until light and fluffy, then mix in the egg.
2. Add the flour, instant yeast and warm milk and mix on low speed until a dough ball forms around the hook.
3. Knead the dough with the hook, or by hand for about 6 minutes, until it feels silky, supple and tacky rather than sticky.
4. Rest the dough in a lightly oiled bowl, rolled in the oil and covered with plastic wrap, for 1½ to 2 hours until doubled in size.
5. Roll the risen dough on an oiled counter into a rectangle about 15 by 9 inches and roughly two thirds of an inch thick, taking care not to roll it too thin.
6. Stir the second measure of sugar with the cinnamon and scatter the mixture evenly over the dough right to its edges.
7. Roll the sheet into a tight cigar-shaped log, pinch the seam against the log to seal it, and cut the log into 12 even pieces.
8. Set the rolls cut-side down on a parchment-lined rimmed baking sheet and leave them at room temperature until doubled again.
9. Bake the proofed rolls in a 350°F oven on the middle rack for 20 to 30 minutes until golden brown, then cool them on the pan for about 10 minutes before moving them to a wire rack.
10. Whisk the powdered sugar, vanilla extract and remaining whole milk into a thin icing that falls in a ribbon from the spoon, adding a splash more milk if needed.
11. Drizzle the icing over the rolls after they have cooled for 10 to 15 minutes.

Prep: 15 min · Cook: 25 min · Total: 220 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data