I'm the kind of person who skips to the conversation when reading a book.
I added the “Absolutely the World’s Best” past because that’s how I search recipes on the internet — “World’s Best” chocolate chip cookie or chocolate cake or whatever. I also added it because this is a fantastic recipe. Really.
Since this a conversation blog, here is the conversation we had last night while I was making the cinnamon rolls.
Dierdre asked, “How do you make them so perfect? Mine didn’t turn out like that.” She had made them over Christmas and they were delicious, but she’s always her own worst critic.
I gave her my standard answer, “Years of practice.”
I actually should have said, “Years of failures.” I have had my fair number of flops, and still do. Sometimes I kill the yeast by heating the milk too much. Sometimes I try substitutions that don’t work. Sometimes I try substitutions that improve it. The recipe I use is kind of a conglomeration of recipes.
To give credit where credit is due. I got the main part of this recipe from one of those fundraiser cookbooks. Peter Johnson submitted it with the comment that “This was a blue ribbon winner in the 1986 North Dakota State Fair.” The filling is one I may have gotten at a Pampered Chef party, but I’m not really sure. And the icing is anybody’s guess; I scribbled it at the bottom and have used it ever since.
Without further ado, here is the recipe.
Mom’s Sweet Rolls
Mix together yeast, 2 C flour and salt; set aside. In saucepan, heat together water, sugar, shortening and milk to 120° on a candy thermometer, stirring constantly. Pour over dry ingredients. Add eggs, vanilla and beat rapidly until blended. Add up to 4 C of the flour to make a stiff dough. Knead 6 – 8 minutes on a floured board. Place in a greased bowl; cover and let rise until double in size, approximately 1 hour. Stand back in amazement at the miracle of risen dough. Divide dough in half. Roll out each half into an approximate 8 x 12 rectangle.
Filling for one dozen cinnamon rolls (which means you have to make this twice):
Spread filling evenly over the rectangle. Roll up jellyroll fashion and slice into twelve pieces. Repeat with remaining dough. Lay cinnamon rolls on greased cookie sheet (I actually use a jellyroll pan). Cover and let rise again, about 30 minutes. Bake for 18 -20 minutes at 350°. Put glaze on while still warm from the oven.
I can never remember if I need to double to glaze recipe, so sometimes I do, and sometimes I don’t. No matter what I do, it always seems to disappear.
And a few pictures. Andrew always says, “Pics or it didn’t happen.”