Ingredients:
For Dough:
● 1/4 cup South Chicago Packing Lard All-Purpose Shortening, melted, plus more for coating baking dish
● 3/4 cup lukewarm whole milk (110°F-115°F)
● 1 large egg, room temperature
● 2 1/4 tsp instant yeast
● 2 3/4 cups all-purpose flour
● 1/4 cup sugar
● 1/2 tsp kosher salt
For Filling:
● 1/4 cup plus 2 tbsp South Chicago Packing Lard All-Purpose Shortening, melted and cooled
● 2/3 cup packed dark brown sugar
● 2 tbsp ground cinnamon
For Frosting:
● 2 cups cream cheese, room temperature
● 1/2 cup South Chicago Packing Lard All-Purpose Shortening, room temperature
● 2 1/2 cups powdered sugar
● 1 tbsp heavy cream
● 2 tsp vanilla bean paste
● 1/4 tsp kosher salt
Directions:
1. For dough: Coat a 9x13-inch baking dish with lard. In the bowl of a stand mixer fitted with a dough hook attachment, mix milk, melted lard, egg and yeast together until combined. Add flour, sugar, salt, and mix on medium speed until a smooth dough forms, about 5 minutes. Cover the bowl with plastic wrap and let rest for 30 minutes while you prepare the filling.
2. For filling: Mix lard, brown sugar and cinnamon together in a small bowl until smooth.
3. Roll dough out on a lightly floured surface into a 20x8-inch rectangle, with the long side facing you. Spread cinnamon mixture evenly over dough. Starting from one long edge, roll dough into a log. Cut log, using a serrated knife, into 12 equal slices. Place slices cut-side-down in prepared baking dish. Cover with plastic wrap and let rest until doubled in size, about 1 1/2 hours to 2 hours.
4. Preheat oven to 375°F. Bake, tenting with foil halfway through, until light golden-brown and tender, about 19 to 24 minutes (internal temperature should reach 190°F to 200°F). Transfer to a wire rack and let cool completely.
5. For frosting: While cinnamon rolls are cooling, in the bowl of a stand mixer fitted with a paddle attachment, mix cream cheese and lard together until smooth, about 2 to 3 minutes. Add powdered sugar, heavy cream, vanilla and salt and beat until light and fluffy, about 1 to 2 minutes. Spread frosting evenly over cooled cinnamon rolls and serve.
