Cinnamon Be Bopps #breadrecipeproject26

#cinnamonbebopps, #cinnamonrolls, #louannskitchen Second Bread Recipe that I chose to make..from the Kitchen Club Cookbook of 1953... Cinnamon Be-Bopps Have a ready on a piece of paper- 3 1/2 cups all-purpose flour Dissolve 1 package of compressed yeast or dry yeast in 1/4 cup water. Mix in 3 quart or large bowl: 1 cup scalded milk 1 teaspoon of salt 1/4 cup sugar 1/2 cup soft shortening Cool to lukewarm. Add 1 cup of the sifted flour. Beat well with spoon until batter is almost smooth. Then add dissolved yeast. Add 2 un-beaten eggs and 1/2 teaspoon vanilla. Beat well with spoon. Add rest of sifted flour and beat until smooth. Scrape down the sides of bowl. Cover with cloth that has been wrung out of hot water. Let rise in warm place * 80-85 degrees) until double in size- about an hour. Grease 2 dozen 2-inch muffin cups. Stir batter down with a spoon. Drop batter by spoonsfuls into muffin cups 1/2 full. Then top with 3/.4 cup broken nuts. Sprinkle over nuts a mixture of 1/2 cup sugar and 1 teaspoon of cinnamon. Cover with waxed paper. Let rise until double in size- about 35 minutes. Bake on center rack of moderate 375 degrees oven for 20-25 minutes or until brown.