Good Morning, Friends!!  Welcome back to my kitchen.  Today, I am going to post a recipe that I used to make at home, that came from a dear family friend of ours.  I hope everyone enjoys these - they are so delicious!!!  This is our dear friend, who passed away many years ago, but her daughter has graciously passed on a picture of her to me so that I could honor her with her recipe - thank you so much Tina!!

Janet Hallet's Cinnamon Rolls

4 cups flour
6 tsp. baking powder
1 tsp. salt
3 Tbsp. white sugar
8 Tbsp. shortening ( 1/2 cup)
2 cups milk

I sifted my flour, baking powder, salt and white sugar. Then I cut in my shortening and added my milk. If the dough is very sticky, I added a bit more sifted flour.

Cover rolling area with sifted flour, cover top of dough with sifted flour - dough will still be a bit sticky - do not make it too much like a pie crust because we want it to be soft. Put dough, flour dusted side down, in middle of rolling area, and then dust dough with sifted flour on top. Begin to roll out with rolling pin.

Spread with butter or margarine, then brown sugar, and then sprinkle with desired amount of cinnamon.

Begin on one side and roll as tightly as possible. Dough will be soft. Once rolled, cut in 1 inch pieces and place on greased or buttered baking sheets.

Bake in a 425 F oven for 15-20 minutes.

These can be frosted, but we enjoy them as they are.

Frosting for Cinnamon Rolls

6 Tbsp. butter, softened
3 cups confectioners sugar
1 and 1/2 tsp vanilla
2 - 3 Tbsp. milk

Cream together, adding just enough milk for desired consistency.

Photos to show how many I got out of the batch, on 2 pans.

Showcasing them - gotta make them look good - lol :}