Twice Iced Cinnamon Roll Recipe

You'll need:

1/4 cup plus 1 1/2 teaspoons shortening (I used margarine)

2 cups self-rising flour (If you don't have self rising flour add 1 1/2 teaspoon baking powder and 1/2 teaspoon of salt per cup of flour and the salt will react with the baking powder and make it rise)

1 cup milk (I used half and half and they turned out heavier but just as moist)

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 tablespoon ground cinnamon

1 cup powdered sugar
Cream Cheese frosting
DIRECTIONS:

Sift flour into a bowl

Mix cold shortening into flour until it resembles cornmeal

Add milk and stir until a dough forms. It will be very sticky.

Turn onto a heavily floured surface and knead a few times until no longer sticky. (I had run out of flour, so I used pancake batter here)

With a rolling pin, roll out to about 1/4-1/8 inch thickness in a rectangle.

Spread melted butter over dough, leaving about 1/2 inch around the edge.

Combine brown sugar, granulated sugar and cinnamon and spread in a heavy layer over the butter.

At the widest part of the rectangle, roll dough up like a jelly roll.

Using a pizza cutter, cut strip into 1 inch rolls and place them cut side down into a greased baking dish.

Bake at 375* for 20-25 minutes.

Donut Icing:

While they're in the oven, add 1 cup of powdered sugar to 1/3 cup boiling water. Mix until sugar is dissolved and set aside to cool (you might want to stick it in the fridge to help it cool)

When the cinnamon rolls come out of the oven, drizzle the donut icing over the hot rolls.

Place the cream cheese frosting in a bowl and microwave for about 25 seconds, until melted. Drizzle frosting over cinnamon rolls and serve.

Enjoy!