Sadly, my last batch of cookies were a FAILURE!!! Yes, it pains me to say that, but they weren't good. We're not the kind of people that can just throw cookies away, so we choked them down, but I put the recipe away and made a note NEVER to make them again... (I'm sure they failed because there wasn't a drop of chocolate anywhere in them! They were Lemon Cookies.)
My recipe today isn't a cookie recipe.
I know, I know!! Three recipes into my cookie part of my blog and I've already broken two of my rules:
- Only post cookie recipes
- Post all recipes, even if I don't like them
So the recipe I've chosen to share today is my mom's most famous, most fantabulous, most delectable CINNAMON ROLLS!
I didn't ask permission to post it, so I hope it's okay. We're back to the permission vs. forgiveness philosphy again. Maybe I'm a bigger rebel than I thought.
Here's the dealio on this recipe: My mom created it out of a dinner roll recipe and it's truly the yummiest roll you'll ever eat. I rarely make a whole recipe for my small family. This is so easy to cut in half.
This is the ONLY bread/yeast recipe that I can succeed at. I can't make bread, I can't make homemade rolls, etc. If a recipe calls for yeast, I know that if I make it, it will be hard, small and -- in the wrong hands -- will have the potential to become a deadly weapon. Seriously. I have even bought bread mixes that don't turn out. It's sad to be a Mormon Mom and not be able to make breads, but I've learned to deal with it. Maybe that's why I make a gazillion cookies each year. I'M COMPENSATING!
I made this batch for Conference/Easter weekend. Traditionally, I always make them for Conference. The children expect it. Max dreads it (they give him heartburn) and I look forward to it. I also make them when we go camping. It's so yummy to wake up in the mountains and eat scrambled eggs with a side of homemade cinnamon roll....
Without further ado, I give you:
Grammy's Cinnamon Rolls (this recipe is broken down into steps which makes it very easy to follow!)
- Sprinkle: 3 TBSP yeast on 1 Cup warm water
- Sprinkle: 1 tsp sugar on yeast and let stand (make sure the yeast and sugar are mixed and covered with water. It needs to grow. BUT BE CAREFUL that you don't mix it too much.)
- Scald: 2 Cups milk (I don't use a thermometer when I scald. I pull the milk off the heat when the milk is just about ready to boil)
- Pour scalded milk over 2 cubes margarine (I always use butter) which are in bowl to be used for mixing.
- Add: 6 beaten eggs to cooled milk/butter
- Add: yeast mixture
- Add: 3/4 TBSP salt (this is a fun one to cut in half!)
- Stir: in 5 Cups flour. Stir well.
- Add: 5 more Cups flour
- Let covered dough raise once (I always put a wet dish towel over the dough and set it on top of the stove with the oven door open and the temperature set on low.) Let it rise to DOUBLE
- Roll dough on floured surface, making a rectangle.
- Spread the filling evenly over the dough (filling recipe is below)
- Roll up the dough and cut in 2" sections
- Place rolls on well greased pans; cover and let raise (spray some plastic wrap with Pam and put it over the rolls)
- Bake for about 25 minutes at 350* (watch them! In my oven, I only bake them for 15-18 minutes.)
- Remove from pans immediately (that is what the recipe says to do, but I never do.)
Add: 1 Cup sugar to scalded milk
2 cubes melted margarine (again, I use butter)
2 Cups sugar (I hate brown sugar in my cinnamon rolls, so use granulated sugar)
4-6 TBSP cinnamon
Raisins or nuts to taste (only if you want. I know I never put raisins in my cinnamon rolls!! Yuck!)
I just use a basic butter frosting to put on top. If you prefer a glaze or a cream cheese frosting, by all means top them with that! Just make sure you put a LOT on!
These store well, so you can make them a day or two in advance, but I insist that you have one the first day you make them. They are so light and fluffy and will melt in your mouth.