Cinnamon Rolls

The ultimate culinary seduction food.

DOUGH

1 package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup melted shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups flour

FILLING

3 TBSP. melted butter (reserve some for pan)
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup chopped pecans (optional)

GLAZE

4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Dissolve the yeast in the warm water and set aside. Mix together the milk, sugar, shortening, salt, and egg together in a large bow. Add 2 cups flour and mix until all lumps are gone. Stir in the yeast mixture. 

Mix in remaining flour to create a workable, smooth dough. Knead for 6 minutes or until silky and beautiful. Place in a greased bowl and let rise until twice its size. About 1-1 1/2 hours.

Punch down gently and roll into a 15"x9" rectangle. Spread melted butter thickly and evenly all over the dough, all the way to the edges. 

Mix together the pecans, sugar, and cinnamon. Sprinkle evenly over the buttered dough.

Beginning at the 15" side, roll up the dough tightly and pinch the seam to seal. Slice into 1 1/2" thick slices. Butter a baking pan and sprinkle with the extra sugar. Place the rolls in the pan, nestled up next to each other real cozy-like. 

Let rise for 45 minutes. Bake for 30 minutes or until nicely browned. In the meantime, mix together the ingredients for the glaze. Take the rolls out of the oven and immediately spread liberally with glaze. Eat right away because they get dry and nasty in less than 2 days.