iChef's Cinnamon Rolls Recipe

Cream shortening, sugar and egg.

Add the dry ingredients and milk alternately.

To assemble the cinnamon rolls: On a lightly floured surface, use a rolling pin to flatten the dough into as large a rectangle as possible (until the dough is about 1/8 inch to 1/4 thick). Melt the butter and spread evenly on dough. Sprinkle the cinnamon sugar mixture on the melted butter. Started with the longer side (it is a rectangle, so pick one of the longer sides) roll the rectangle into a tube. Pinch the edges to seal. With a sharp knife, slice the tube into 1 inch thick slices.

Place on a non-stick cookie sheet (or a cookie sheet coated with baking spray).

Bake the rolls at 400°F until golden brown. Allow to cool for a few minutes before removing from the pan.

iChef.com Tip: Cinnamon rolls are wonderful if treated with this glaze: Mix 1½ cups confectioners' sugar (also called icing sugar) with 3 or 4 tablespoons of milk. Drizzle on cinnamon rolls after they have cooled slightly.