My Grandma Hayes might just be the
best baker I know - the woman can seriously make anything, and whatever that
thing is, it's always flawless. I consider myself lucky to have inherited her
those 'genes'. Although I still can't make a pie as flakey as hers, or roll my
sugar cookie dough as thick, my technique steadily improves, but similar to
these cinnamon rolls, it's still not quite as good as Grandmas. I need to go up
to the farm soon and have her give me a tutorial, but until then, these will
have to do.
What I love about this recipe is that it can be made in advance, so make a bunch one weekend and freeze. Whether you serve these for breakfast or as a dessert, take out as needed and your guests will be so impressed that you had time to make fresh cinnamon rolls. Defrost, heat and serve – It will be our little secret.
*Since this is a secret family recipe I will not be posting the original. I found a very similar one from Paula Deen, which can be found here. Enjoy!
Ingredients:
Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or
shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose
flour
Filling:
1/2 cup melted butter, plus
more for pan
3/4 cup sugar, plus more
for pan
2 tablespoons ground
cinnamon
3/4 cup raisins, walnuts,
or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot
water
Directions:
- Heat oven to 350 degrees F.
- In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
- When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
- Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
- Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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