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Cinnamon Rolls
1 pkg yeast
3 c bread flour
1/4 c sugar
3/4 tsp salt
1/2 c milk (flavored hazelnut creamer)
1/2 c water
2 tbsp shortening
1 egg, room temperature
**Filling**
1/2 c butter
1/4 c sugar
1 tsp cinnamon
1/2 c nuts
**For Bottom of Pan**
1/2 c butter, melted
1/2 c brown sugar
1/2 c nuts
Heat water, milk, and shortening to 125 to 130 ° F. Place in large mixer bowl.
Add sugar, salt, yeast, and egg. Add 2 cups of flour. Mix thoroughly for 2
minutes on medium speed. Add remainin g flour until a soft dough forms.
Allow to rise in a warm place in a co vered and greased bowl for 60 minutes or
until doubled in volume. Punch down and allow to rest for 15 minutes.
Meanwhile, melt 1 stick butter. Set aside. Mix 1/4 cup sugar and 1 tsp
cinnamon, and 1/2 cup chopped nuts if desired. Roll out dough to 12" x 9"
rectangle. Brush with melted butter. Sprinkle generously with sugar and nut
mixture. Roll tightly beginning with long end. Pinch ends and seam together
tightly.
Melt 1/2 stick butter and mix with 1/2 cup brown sugar. Pour into a 9" x 13"
pan. Sprinkle generously with nuts if desired. Slice roll into 12 slices and
place in pan. Allow to rise for 30 to 45 minutes, covered, in a warm place.
Bake at 400 ° F for 30 to 35 minutes, or until golden brown. Allow to sit 2 to
3 minutes after removing from oven. Glaze, if desired, after cooled.
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