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Cinnamon Rolls recipe I use all the time
4 T. yeast dissolved in warm water
1 qt. Milk, scalded
1 ½ C. shortening
1 ½ C. sugar
2 T. salt
6 Eggs
enough flour to make a softer dough than bread
put the sugar and shortening in milk as it cools
add salt and about 3 C flour to the milk mix add eggs more flour
yeast and then rest of flour
needs to rise twice then once again after being shaped
I use a mixture of brown sugar and cinnamon (heavy on the cinnamon) for the filling. roll out about a third of the dough spread butter either melted or really really soft and lots of the sugar mixture and roll up cut and put in greased baking sheets this makes about 72 and Martha it freezes well then just nuke them for a quick bk
sheila

Thank you for reposting. I printed it so maybe I won't lose it.

Martha

When my Granny made cinnamon rolls she made a mixture of brown sugar, butter and milk and boiled it for awhile then poured it over the rolls when they were done. It didn't get hard but it was a bit firm YUMM I liked it so much better than the powered sugar icing.

When she made peach cobbler she made like a white sauce with butter, added sugar and vanilla. Cooked that until it was a bit thick and poured over cobbler while still warm from oven.