The BEST Moist Cinnamon Rolls with Powdered Sugar Icing

This moist Cinnamon Rolls with powdered sugar icing is so delicious and the best around! Gail from Southern Glance with Gail shows how to make these cinnamon rolls using step-by-step instructions. The recipe is from my grandma. I remember watching her make these cinnamon rolls, rolling them out, putting butter, sugar, and cinnamon on them, and baking them. She would explain to me what she was doing. I have made these so many times trying to get my grandma's technique down, and I think I have it. I am sharing the recipe so others can enjoy it also. These cinnamon rolls won't last long. If need be, you can freeze them and zap them in the microwave for a few seconds to get that fresh taste. I show how to make 15 large cinnamon rolls, but you can make more or fewer rolls depending on the width of how you cut them. Enjoy making them and then let the compliments "roll" in!
Some of the tools Gail uses are in the links below. Just click on the Amazon affiliate links to view or purchase the items. The Ingredient List and recipe are below as well. Thanks for watching. If you want more recipes full of details and tips, please visit Southern Glance With Gail. Have a blessed day!
For measuring cups and measuring spoons, set of 16, click on this link. amzn.to/3mqGC0x
For a marble rolling pin with wooden cradle, click here. amzn.to/3IbaKWx
For a Kitchen Aid Stand-Up Mixer, click on this link. amzn.to/3GDxEoL
For a silicon whisk to help make smooth icing, click here. amzn.to/3vqp6fC
For Parchment Paper, click here. amzn.to/3nniMST
For the Harrisville Potholder Pro Loom so you can make your own potholders, click on this link. amzn.to/3kX9Zq5
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INGREDIENT LIST
3 1/2 cups all-purpose flour (I like King Authur best)
2 packages dry yeast
2 cups milk
1/2 cup sugar
1 tablespoon salt
3 tablespoons shortening
2 extra-large eggs
3 cups all-purpose flour
1 1/2 sticks (3/4 cup) butter - more or less
1 cup sugar - more or less
cinnamon - sprinkle on top of sugar
ICING
3 cups powdered sugar - more or less
1/2 cup melted butter
milk - enough for a good consistency
4 teaspoons vanilla - more or less for taste
In a large mixer bowl, combine flour and yeast and stir together briefly. In a saucepan, heat together milk, sugar, salt, and shortening just till warm, stirring occasionally to melt shortening. I use a thermometer and heat to about 100 - 105 degrees. The shortening might not be totally melted. Add to dry ingredients. Add eggs. Beat 30 seconds on low speed, scraping sides of the bowl. Beat 3 minutes at high speed. By hand stir in the remaining 3 cups of flour. Turn out on lightly floured parchment paper. Knead till smooth. Place in a lightly oiled bowl, turning once to grease dough. Cover; let rise till doubled. (Maybe 1 1/2 hours) Turn out onto lightly floured parchment paper and roll out to desired thickness. Spread with melted butter. Sprinkle with sugar and cinnamon. roll up like a jelly roll. Cut into slices. (Watch the video for details and tips.). Place rolls onto a pan lined with parchment paper which has been very lightly sprayed with cooking spray. Bake at 350 for about 23-28 minutes. (If you use a higher heated oven, adjust your time.) If rolls begin to brown too much before being done, light tent aluminum foil on top. As soon as rolls come out of the oven, ice them immediately. Serve warm. Or you can zap them in the microwave for just a few seconds.