Cinnamon Circle Coffee Cake

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

½ c. - milk

1 c. - sugar

shortening

½ c. - water

2 envelopes - yeast

2 - eggs

5 c. - flour

¼ c. - unsalted butter

1½ tsp. - cinnamon

Scald milk; then, stir in ¼-c. shortening & ½-c. sugar. Cool to lukewarm.

Put warm water in bowl & sprinkle with yeast. Stir till yeast is dissolved; then, stir in milk mixture.

Beat eggs & 3-c. flour into yeast mixture, till smooth. Stir in remaining flour.

Turn dough onto lightly floured board & knead till smooth & elastic.

Put dough in greased bowl & brush top with shortening. Cover & let rise till doubled in bulk (about 1-hr.).

Punch down dough & turn onto lightly floured board. Roll to ¼-in. thickness & cut with biscuit cutter.

Butter angel food cake tube pan.

Melt ¼-c. butter.

Mix together remaining sugar & cinnamon.

Dip each dough circle into butter; then roll in cinnamon-sugar mixture. Place circles, on edge, in prepared pan.

Let dough rise for ½-hr. in warm place.

In the meantime, preheat oven to 350° F. Bake rolls for 25-mins.

SOURCE: My now deceased mother-in-law clipped this recipe out of a newspaper. I don't know the date or what paper, but I do know that it was during her time n New Mexico because the recipe is from the New Mexico Extension Office.

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