Dorothy Davis' famous Cinnamon Rolls.
A Sikes family favorite for over 60 years. 
I think she said it originally came from the San Francisco Chronicle

Makes 32-48

1 C milk
2/3 C shortening
2/3 C sugar
1 tsp salt
2 eggs
5 1/2 C flour 
1 pkg yeast
1/2 C lukewarm water
1/2 C butter
2 C sugar
2 tsp (or more) cinnamon 

Heat milk, shortening, sugar and salt to lukewarm. Add eggs and 1 C flour. Beat smooth. Add yeast dissolved in the lukewarm water. Beat well. Add remaining flour and mix to a smooth dough just stiff enough to handle. It will be quite soft.
Lightly grease top of dough and cover, allowing to rise until double. Punch down and refrigerate to chill and hold until ready to use.
Take 1/4 of dough and roll into a cylinder ~2" diameter, cut into 8 disks *.
Repeat for remaining 3/4 dough to make 32 disks. Work each disk into tube 12" long.
Dip into melted butter, then into cinnamon sugar. Tie in knot, place in muffin papers.
let rise (~2 hrs), bake at 375, 15-20 min.

* 12 disks will give you 48 smaller rolls.

Aunt Dot adapted the recipe from a San Francisco Chronicle article 60+ years ago.
No other family members had been able to reproduce them until recently. Around 2012-13 Aunt Dot worked with several family members including her Great Grandson Jaxon Davis, who can now make them.
The picture above is a likeness; rolls produced by Marty, Dale and Thomas McBride.

last updated 4 December 2013