Grandma’s Gooey Cinnamon Rolls (ladybehindthecurtain)

 

6 1/4 c flour
2 1/2 t salt
1 c shortening
2 1/4 – 2 1/2 c cold water
2 c unsalted butter, softened
1 1/2 c sugar
5 T &  1 t cinnamon

Preheat oven to 375 F. In a large bowl combine flour and salt. Cut in shortening until pieces are no larger than pea size. Stir in water; dump dough onto a floured surface and separate into 4 equal parts. Roll each part, one at a time into a 13 x 12″ rectangle. Slather 1/4 c softened butter on top of the rectangle; sprinkle 1/4 c & 2 t sugar on top of butter then 1 T & 1 t cinnamon. Roll so that the roll is 13″ long. Close the ends by pinching the dough together. Place in a 9 x 13″ cake pan seam down. Repeat for the next 3 rolls. Bake 40 min or until light and crispy. Don’t be worried when baking, if it looks like all the butter has come out, it hasn’t. The rolls essentially fry in butter. When finished baking carefully take out of pan to cool on a large cutting board or foil on the counter. When cool slice; cut each roll into 4 for large cinnamon rolls and 8 for small cinnamon rolls. Yield: 4 large rolls or 8 small rolls.

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