I had never made cinnamon rolls before, so I consulted my cookbook and found a basic recipe. Tuesday night I made the first batch. They turned out alright, but they were small and there wasn’t enough sugary stuff between the layers.
So yesterday I called my mom to get her recipe. It’s the same method with a few minor adjustments. And they turned out great. Thanks Mom! Tonight I will make Mom’s recipe again and slightly under-bake them so I can finish them off in the morning.
Here’s the recipe if you are wanting to make a batch of your own:
3 1/2 c. flours
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
softened butter (not melted)
sugar & cinnamon to taste
Mix 1 1/2 cups of the flour with the yeast in a bowl and set aside.
Put the mil, sugar, shortening and salt in a saucepan on the stove and heat until the shortening is almost melted and the temperature is approx 115 degrees.
Add the warm liquid and egg to the dry mix and beat with a hand blender for 30 seconds. Beat an additional 3 minutes on high.
Add the remaining flour and mix by hand. Knead on a floured board a few times (8-12 strokes) until dough keeps together.
Let the dough rise in a greased bowl until doubled in size, 1 to 2 hours.
Punch down the dough and let rest for 10 minutes.
Roll out the dough into a rectangle and spread with the softened butter.
Sprinkle on a generous amount of white sugar and sprinkle with cinnamon.
Roll along the long side and pinch the edge to seal.
Cut into rolls and place in a greased pan to rise, 30 minutes to an hour.
Bake at 375 for 20-30 minutes or until tops are browned.
Yummy! Can’t wait to start on the gingerbread, sugar cookies and Scotchbread cookies. And then there’s the caramel, English toffee and peanut brittle. Better get going, only 8 more days until Christmas!