Yield: 18 Servings
3 cups Flour
1/4 teaspoon Salt
4 teaspoon Baking powder
1/2 cup Sugar
2 Eggs
2/3 cup Milk
1/2 teaspoon Vanilla
1/2 cup Shortening, melted
FILLING
1/2 cup Sugar
1/4 cup Butter, melted
1-1/2 teaspoons Cinnamon
TOPPING
1/2 cup Brown sugar
1/2 cup Walnuts, coarse chop
3 tablespoons Butter, melted
ICING
1 cup Powdered sugar
2 tablespoons Milk, warm
1 tablespoon Butter, melted
1/4 teaspoon Vanilla
Sift four with salt, baking powder and sugar into a large mixing bowl. Make a well in the center of the drying ingredients. In another bowl, beat eggs until well mixed, pour into the center of the dry ingredients, along with milk, vanilla and shortening. The shortening should be melted and cooled slightly, so it is warm, but not hot. Mix by hand with a wooden spoon.
Once the dough is holding together, turn out onto a floured board, Knead for 1 minute. This dough is easy to work with, but if it seems sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as you are kneading then roll the dough out into a rectangular shape about 1/4″ thick. Make a 9 x 13 rectangle.
Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula. Roll the dough up into a jellyroll, and using a sharp knife, cut the dough into 18 slices.
Mix the topping mix together in a small bowl. Grease muffin tins and divide the topping mix between the muffin cups. Place dough, in muffin cups on top of walnut topping.
Bake at 350F. for 25 minutes or until golden brown. Remove the cinnamon rolls right away to cool. Let rolls cool and ice if desired.