While we were at the grocery store on Saturday Jeff grabbed a package of cinnamon rolls and said, “Let’s get these!”. But I am a mean old witchyperson, so I said no and smacked his hand and made him put them away.
Then on Sunday morning I woke up early, and made some the right way. Because I’m a mean old loving witchyperson.
Grandma’s recipe – it’s never failed me before, and I swear it’s pure magic. Love these things.
Speaking of magic – before the second rise:
(and here I go, posting my dirty stove for all the Internet to see…)
And after the second rise:
HOLY HELL I LOVE YEAST.
But a bunch of raw cinnamon rolls don’t do ya much good, will they? So then you bake them, and ice them…
And eat them.
I ate this one:
It was every bit as delicious as it looks.
This one, too:
(is there anything better than a Sunday morning with fresh baked cinnamon rolls and a whole Internets’ worth of entertainment?)
And then I died. Again.
…oh, all right. If you’re just gonna whine at me, I’ll give you the recipe. But remember – this is Grandma‘s recipe. My grandma. So don’t mess with it! 😛
Grandma’s Cinnamon Rolls
1c warm water
1 packet (2 1/2 tsp) yeast
1/2c dry milk
1/4c shortening (just no getting around it. Gotta use shortening.)
~3c flour (varies)
2T melted butter
2T melted butter
powdered sugar (~1c, maybe?)
milk (~1/3c? maybe?)
Combine water, yeast, and sugar in mixer bowl; let sit until yeast activates. Add salt, dry milk and shortening; beat well. Gradually beat in flour, until a soft dough is formed. (At this point, I take the dough out of my KitchenAid and knead by hand). Knead ~6-8 minutes, or until you’ve got nice pretty happy glutenstrands. Let rise for 1 hour, using your preferred method*.
Turn dough onto lightly floured board; punch down and roll to about 12″ x 20″ rectangle. Spread butter evenly on top, then sprinkle generously with cinnamon-sugar. Roll from long end to long end (so you have a tube ~20″ long), pinching the seam closed when you’re done. Transfer roll to a cutting board** then cut into 12 discs of even width. Place in a greased 9 x 13 pan*** and let rise a second time. Bake at 350 degrees for approximately 20 minutes or until rolls are golden brown.
Icing: combine all ingredients in small bowl; whisk together until smooth. Icing should be runny but not liquidy (adjust amount of powdered sugar and/or milk as needed – amounts above are just guesstimates.)
Pour icing on warm rolls. Consume with great abandon.
*I learned about this rising method a few months ago, and haven’t done it any other way since: When you first get started, heat oven to 200 degrees, then turn it off. When dough is ready to rise, just pop it into the warm-but-not-hot oven in its bowl or on its bread board (whichever), and cover with a cotton cloth. The oven will cool so slowly that it’ll create a perfect, cozy environment for the dough without causing it to lose humidity. And I guess the cotton cloth is optional if you don’t live in cat- or dog-friendly house.
**Because I don’t like to get icky stuff – butter or cinnamon – on my bread board (it can make the board unsanitary, and you shouldn’t be washing a bread board frequently anyway). So I’m extra careful when I brush on the melted butter, then transfer to a bamboo cutting board when its time to slice the roll.
***After much research, I’ve determined that the best pan for this is a cheap-o aluminum one like you can pick up at Dollar General (which is where I got the one above). Darker colored pans (ChefMate, Wilton, etc. – and everything at Target)make the rolls get too brown and cook unevenly.
Enjoy! 🙂 I’d love to hear if anybody tries the recipe. Just think – it’ll be just like standing in my Grandma’s kitchen.
PS>Bonus points if you have a Currier and Ives plate to eat off of.
EDIT 2/2/11: I have since tweaked this recipe a bit. I now use a 2:1 ratio of white sugar to brown sugar and sprinkle it liberally on the flat dough. I also use a TON of cinnamon (more than you would think is humanly possible or necessary). Then I roll them long-ways rather than short-ways, to increase the number of layers in each roll. This makes them more tender and delicate and flavorful. Highly recommended!