There is something aboutÂ cinnamonÂ rolls that makes me feel warm and fuzzy- it must be the strong association I have withÂ cinnamonÂ rolls and family. Â My Grandma Simmons passed away when I was quite young so I don’t remember much about her, but I do remember the heavenly cinnamon rolls she was always making in the kitchen. Â The family would gather to watch her and the sweet smells would burst out of the house. Â Mom recalls grandpa saying there wasn’t enoughÂ cinnamonÂ on the dough until he could smell it. Â So right when you think you have added enoughÂ cinnamonÂ go ahead and add a little bit more.
I do have one rule for making these cinnamon rolls– you must make them with a house filled with family or good friends!
Sweet Roll Dough
Adapted by Betty Crocker Cookbook
- 2 packages active dry yeast
- 1/2 cup warm water
- 1/2 lukewarm milk (scalded then cooled)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup shortening or butter, softened
- 4 1/2 to 5 cups all-purpose flour
- 2 tbs butter (softened)
- 1/4 c brown sugar
- 1/2 c raisins
- 2-3 tbs Cinnamon
- 1/4 c chopped pecans
- 1 package (3oz) cream cheese, softened
- 1 tbs milk
- 1 tsp vanilla
- dash of salt
- 2 1/2 cup confectioners’ sugar
Dissolve yeast in warm water. Â Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour. Â Beat until smooth. Â Mix in enough remaining flour to make dough easy to handle.
Turn ough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Â Place in greased bowl; turn freased side up (at this point, dough can be refrigerated 3 to 4 days.) Â Cover; let rise in warm place until double, about 2 hours (dough is ready if impression remains when touched.)
Roll dough into rectangle, 15×9 in; spread with butter. Â Sprinkle dough withÂ cinnamon, brown sugar, chopped pecans and raisins. Â Roll up, begining at wide side. Â Pinch edge of dough into roll to seal well. Stretch roll to make even.
Cut roll into 1 inch slices. Â Place slightly apart in greased glass baking pan. Â Let rise until double in size (approx 1 hour). Â Bake 25-30 minutes.
Once the dough rises flatten and paint wwith melted butter.
Cover dough in brown sugar.
Add raisins (or don’t- up to you!)
And then add lots of cinnamon-Â rememberÂ grandpas tip: Â keep adding cinnamon until you can smell it.
Roll up the dough (long ways). Â I like using the type writer technique .
Slice in 1 inch pieces.
Place in butter covered glass pan. Â Let rise until double their size.Let rise until double in size (approx 1 hour). Â Bake 25-30 minutes at 350 degrees.
For the icing mix together all the ingredients until smooth
I like to let everyone add the icing on their own so they can add as much as the want. Â I also find the cinnamon rolls last longer if you keep themÂ separateÂ from the icing.
Watch them disappear!