There is something about cinnamon rolls that makes me feel warm and fuzzy- it must be the strong association I have with cinnamon rolls and family. My Grandma Simmons passed away when I was quite young so I dont remember much about her, but I do remember the heavenly cinnamon rolls she was always making in the kitchen. The family would gather to watch her and the sweet smells would burst out of the house. Mom recalls grandpa saying there wasn’t enough cinnamon on the dough until he could smell it. So right when you think you have added enough cinnamon 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 Ingredients
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. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour. Beat until smooth. 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. Place in greased bowl; turn freased side up (at this point, dough can be refrigerated 3 to 4 days.) 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. Sprinkle dough with cinnamon, brown sugar, chopped pecans and raisins. Roll up, begining at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.
Cut roll into 1 inch slices. Place slightly apart in greased glass baking pan. Let rise until double in size (approx 1 hour). Bake 25-30 minutes.
Once the dough rises flatten and paint wwith melted butter.
Cover dough in brown sugar.
Add raisins (or dont- up to you!)
And then add lots of cinnamon- remember grandpas tip: keep adding cinnamon until you can smell it.read more