DEDE’S CINNAMON ROLLS

My mama made these every year on Xmas Eve.  They were our dessert for dinner that night and our breakfast the next morning.  They are absolutely scrumptious that first night and the next day after popped into the microwave for about 10 seconds to get them soft again.  These babies truly showed her love for us by making them in the midst of all the Xmas hoopla.  To say they were good doesn't come close to describing them.  Miss you Mom and miss your cinnamon rolls!!

1 or 1-1/2 pkg dry yeast
¾ c. milk (scalded and cooled)
6 TB sugar
1-3/4 t. salt
¼ c. Crisco shortening + more for smearing on dough
¾ c. lukewarm water
5 to 5-1/4 c. flour
Brown sugar
Cinnamon
chopped pecans (optional)

Soften yeast in cooled milk. Add salt, Crisco, sugar, and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth.  Let rise until double in bulk.

Divide into two balls. Roll each out to ½” in thickness. Dip spoon into melted shortening and smear over all dough. Sprinkle brown sugar over dough generously. Sprinkle all with cinnamon; cover with chopped pecans if desired. Roll up. Cut crosswise rolls about ¾” thick. Lay flat on a greased cookie sheet and smear edges of each roll with melted Crisco. Let rise again.

Bake at 350 degrees until edges start to brown. Take off pan quickly or they will stick. Immediately spread icing over all.

ICING:

1 stick butter, softened
2 c. powdered sugar
1 t. vanilla
Enough cream or canned milk to make a fairly thin consistency

Beat with mixer until smooth and spread over warm rolls.