recipe from Make Lemonade and More
For the Dough
1 1/2 cups milk
1/3 cup shortening
4 Tablespoons granulated Sugar
2 teaspoons salt
1/4 cup lukewarm water
2 (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon
1. In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.2. In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
3. After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture.
4. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.5. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. 6. Punch down and roll out into a large rectangle about 1 inch thick.
7. Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
2 teaspoons mapleine (found by the flavor extracts and seasonings)
1/8 teaspoon salt
1. In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.