Cinnamon Rolls a la Virginia Johnson

... I've made these for years and years<br/> (Virginia Johnson)  ...

Here is a recipe that came to me from my sister-in-law, Virginia Johnson.  The recipe doesn’t require getting up at 2 am to start the batch of dough as the traditional one I use does, if I want to serve them at 7 am.  You can see from the timing, this is easier and can be served at a morning brunch.  This recipe has a quick butter icing on top, and beats the taste of the product one can buy in the store. My sisters-in-law and nieces on the Johnson side call this their favorite quick bun and they are all good at making it.  I am more casual and use the recipe from my side of the family, just serving them later in the day.  But I recommend this one as well if you like to work with a sponge dough.

Cinnamon Rolls – Virginia Johnson

• 2 tbsp yeast
• 1 ½ c. scalded milk (Virginia doesn’t scald hers anymore)
• 1 /12 c. water
• 2 tbsp shortening
• 1 ½ tsp salt
• 1 ½ tsp sugar
• 2 ¼ c. flour
• raisins (optional)

Beat all ingredients; let rise 15 minutes. Cover the sponge. Add 2 eggs (beaten), 4 ½ tbsp. shortening, ½ c. sugar and 4 ½ c. flour. Mix well. Roll ¼” thick. Spread with butter, brown sugar and cinnamon. Roll up. Cut ½ “ thick. Let rise double. Cover (plastic). Bake 20 minutes at 350 – 370 degrees F.