As always I was determined to make it BETTER than my mom. Let me explain. There are certain tastes that I adore, that just hit my cerebral cortex right in the happy spot and bring me back to childhood. There are three ingredients I can never have too much of, brown sugar, cinnamon and butter(the real stuff). Mom's use is just not liberal enough for my soul.
I promised this recipe back in February so I apologize for the procrastiation on the post!
Cinnamon Rolls.
1 C. shortening, 1 c. boiling water
1 c. sugar, 1 1/2 tsp. salt
2 eggs, beaten
1 c. warm water, dissolve yeast in water
2 cubes compressed yeast or 2 pkgs. dry yeast
6 c. unsifted flour
Pour boiling water over shortening. Add sugar & salt. Add eggs, then water w/ dissolved yeast. Add
Flour until well mixed, cover and let rise in warm place for at least 4 hrs. Note, this makes really sticky dough in case you get concerned.
After 4 hours, punch dough to break rise dome.....
Knead 1/2 c. extra flour into dough ball. (yes, this flour is in addition to the above)
Cover counter with wax paper in 3'x2' area. Sprinkle wax paper with ample flour. Hand roll dough ball into a long cylinder. Use rolling pin to flatten dough into a rectangle about 1/4" thick. Rectangle will normally be about 30"x20"
Melt 1.5 sticks of butter and spread evenly over dough. Sprinkle 1 c. white & 1.5 c. brown sugar across rectangle to absorb butter. Sprinkle generously w/ cinnamon. Let dough set for 10 mins to allow sugars and butters to thicken up.
Begin to roll dough in cyclinder from the longest side. You should end up with a 30" long cylinder of yumminess! The sugar will ooze out at the end of the roll, that's OK.
After 4 hours, punch dough to break rise dome.....
Knead 1/2 c. extra flour into dough ball. (yes, this flour is in addition to the above)
Cover counter with wax paper in 3'x2' area. Sprinkle wax paper with ample flour. Hand roll dough ball into a long cylinder. Use rolling pin to flatten dough into a rectangle about 1/4" thick. Rectangle will normally be about 30"x20"
Melt 1.5 sticks of butter and spread evenly over dough. Sprinkle 1 c. white & 1.5 c. brown sugar across rectangle to absorb butter. Sprinkle generously w/ cinnamon. Let dough set for 10 mins to allow sugars and butters to thicken up.
Begin to roll dough in cyclinder from the longest side. You should end up with a 30" long cylinder of yumminess! The sugar will ooze out at the end of the roll, that's OK.
Slice 1 - 1 1/4" thick rounds and place on greased pan. A standard cookie sheet hold about 12 rolls. The end slices lack some of the sugar goodness. Take a knife and pick up the sugary ooze on the wax paper, put on top of the end rolls
Cover w/ saran wrap - loosely across only one side of the pan. Let rise over night.
While these bake the next morning, prepare the cinnamon glaze. Melt 1/2 stick butter, 1/2 c. brown sugar, 4 T. Light corn syrup. in pot on low. Slowly bring to boil. Turn off and remove from heat. Whisk in 1 tsp baking soda. The glaze will become frothy. Add 1 tsp. vanilla and whisk until glaze starts cooling. Be careful to not do this too ahead of the rolls being done as it will really start to stiffen. When rolls are done drizzle over rolls and serve on platter.
Bake @ 425 for 12 - 15 minutes
These just turned out perfect!
I was touched when a neighbor told me they ''reminded him of home, and his mom used to make similar cinnamon rolls with the yeasty dough.'' There was just pure delight in his voice as he spoke, almost childlike. You see, his mom died on Christmas Day 2010 unexpectedly. I'm so grateful that this recipe could bring back 'home' for someone and make their heart smile one more time.
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