Easy cinnamon rolls

This wonderful recipe was given to me by a close family friend of my mothers 25 years ago. It is easy, delicious and can be made ahead of time and frozen. 


2 packages of active dry yeast (1/2 ounce)

1 cup lukewarm water

1 cup Crisco

3/4 cup sugar

1 cup boiling water

2 large eggs

6 cups self rising flour

1 tsp salt

1/2 cup cinnamon sugar (2 tsp cinnamon to 1/2 cup sugar)

1 cup butter (2 sticks)

2 tsp. milk

1  16-ounce box confectioner's sugar

Butter the bottom of four 9-inch round pans. In small bowl, dissolve the yeast in the lukewarm water. In a separate bowl, add the Crisco and sugar to the boiling water. 

Set this mixture aside to cool slightly. 

In large mixing bowl, beat the eggs and mix with the flour and salt. Add the dissolved yeast and the Crisco-sugar mixture to the flour mixture.

Mix until thoroughly combined. Cover the dough in the bowl with a clean towel and let it rise for two hours. 

On a lightly floured surface, roll out the dough to a 19x14 rectangle and sprinkle with some of the cinnamon sugar. Slice 1 stick of butter into small pieces and dot all over the cinnamon sugar. Roll up the dough like a jelly roll and cut into 1 inch slices. Place the rolls into the prepared pans, cover and allow them to rise for two hours. 

Preheat oven to 350 degrees. Bake for 13-15 minutes. 

Melt the other stick of butter and add the milk and confectioner's sugar. Drizzle icing over the rolls while they are hot. 

Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at lori.lesley@gmail.com.