Cinnamon Rolls

This recipe is definitely not a secret - it's from the Better Homes and Gardens cookbook. You know the one - the cover looks like a red and white checkered tablecloth. Mine is from 1996, but I know that this cookbook has been around forever - I got a new copy of it simply because I remember my mother using it constantly while I was growing up. In fact, her copy has a big burn mark on the back cover because she laid it on a hot stove burner one day.

Cinnamon Rolls

4 to 4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 teaspoon salt
2 eggs
3 tablespoons butter or margarine, melted
1/2 cup sugar
2 teaspoons ground cinnamon

1. In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just till warm (120*-130*) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

The dough after it has risen.

2. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place till double in size (about 1 hour).

3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9 x 1 1/2-inch round baking pans.

4. Roll each portion of the dough into a 12 x 8 inch rectangle. Brush the melted 3 tablespoons butter over dough. Combine the 1/2 cup sugar and cinnamon; sprinkle over dough.

Note: I sprinkle (generously) with the cinnamon and sugar mixture that is always made up for the kids' toast - but then I sprinkle again with just straight cinnamon to give them just a little bit more of a kick. Or if you're feeling adventurous, sprinkle with some chocolate chips. Or nuts. Or both.

Rolled up and ready to be sliced.

Roll up, jelly-roll style, starting from a long side. Seal seam.

They always look pathetic in the pan. Trust me.

Slice each roll into 12 equal pieces. Place into prepared pans.

But after they rise overnight, they look better.
Here they are, ready to go into the oven.

Cover and let rise in a warm place till nearly double (about 30 minutes).









5. Bake in a 375* oven for 20-25 minutes or till golden. Cool slightly; remove from pans. Drizzle with Powdered Sugar Icing (recipe for that below).

Out of the oven and iced.
Gotta' love those horrible phone pictures.

Powdered Sugar Icing

1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk or orange juice

1. In a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 teaspoon at a time, till it reaches drizzling consistency. Makes 1/2 cup.

Now, what I do to make them "mine"....

1. I usually use whole wheat flour - I use about half whole wheat and half white flour. I've found that using too much whole wheat flour makes them come out really heavy.
2. I don't add the salt. Don't know why, but I just don't.
3. More of a "helpful hint" - in the first step, where it says to use a wooden spoon, DO IT. Do not attempt to use the mixer. The dough will "crawl" up the beaters in a heartbeat and you'll have a huge mess to clean up. Trust me. Seriously. Use the wooden spoon.