4/10 National Cinnamon Crescent Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Crescent Rolls
Categories: Breads, Snacks
Yield: 48 Rolls

7 c A-P flour
1/2 oz (2 env) active dry yeast
2 tb Sugar
1 ts Salt
1 Cup butter, cubed
12 oz Evaporated milk
1/2 c Shortening
1/4 c Water
3 lg Egg yolks

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1/2 c Sugar
1 1/2 ts Ground cinnamon
1/2 c Butter; softened, divided

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2 c Confectioners' sugar
3 tb (to 4 tb) milk
1/2 ts Vanilla extract
2 tb Sugar
1/2 ts Ground cinnamon

In a large bowl, combine 3 cups flour, yeast, sugar and
salt. In a large saucepan, heat the butter, milk,
shortening and water to 125oF/52oC. Add to dry
ingredients; beat just until moistened. Add egg yolks;
beat until smooth. Stir in enough remaining flour to
form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. In a small bowl,
combine sugar and cinnamon; set aside.

Punch dough down. Turn onto a lightly floured surface;
knead about six times. Divide dough into four portions.
Roll out one portion into a 12" circle; spread with 2
tablespoons butter and sprinkle with 2 tablespoons
cinnamon-sugar. Cut into 12 wedges. Roll up each from
the wide end and place point side down 3 in. apart on
ungreased baking sheets. Curve ends to form crescents.

Repeat with remaining dough, butter and cinnamon-sugar.
Cover and let rise until doubled, about 45 minutes.

Bake @ 350oF/175oC for 15-20 minutes or until lightly
browned. Remove to wire racks. Combine the
confectioners' sugar, milk and vanilla; drizzle over
warm rolls. Combine sugar and cinnamon; sprinkle over
rolls.

Sharon McKee, Denton, Texas

Makes: 4 dozen

RECIPE FROM: https://www.tasteofhome.com

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