Grandma’s Cinnamon Rolls

Oh yes. As part of the ongoing effort to preserve some of my grandmothers’ best recipes, I offer you the source code for her cinnamon rolls. I think that for most of us, this was our favorite. It was for me. I am going to give this a try next weekend to see if I can come somewhat close:

Note: This is a very soft dough and requires an electric mixer with a dough
hook to knead.

Ingredients

Dough
  • 2 cups milk
  • 1 tsp salt
  • one half cup sugar
  • one quarter pound butter
  • 4 eggs
  • 1 Tblsp vanilla
  • one quarter cup lukewarm water
  • 2 Tblsps sugar
  • 2 pkgs dry yeast
  • 7 cups unsifted, all purpose white flour
Filling
  • one quarter pound milted butter
  • one and a half cups dark brown sugar
  • 1 Tblsp cinnamon
Glaze
  • 2 cups powdered sugar
  • one quarter cup orange juice and grated rind of 1 orange
  • Pinch of salt

Procedure

Rolls

Combine milk, salt, one half cup sugar and butter in a pan. Heat to scald, remove from heat and cool to lukewarm. When milk, sugar and butter mixture is lukewarm, add eggs, slightly beaten, and vanilla. Set aside. Combine to proof yeast, water, 2 Tblsps sugar, and let stand ten minutes. Combine milk and sugar mixture with yeast mixture in mixing bowl and slowly start beating in flour one half cup at a time.

The dough is very soft and it is very important to knead the dough using a dough hook for twenty to thirty minutes or the dough will be very difficult to handle. After kneading, let dough rise until doubled in bulk and punch down. Turn out onto floured board and roll out into a large rectangle about one half inch thick.

Filling

Spread melted butter over rolled out dough; sprinkle brown sugar on top of butter; sprinkle cinnamon on top of butter and brown sugar. Loosely roll into a long log and slice one one and a half inches thick. Place slices onto greased pans. Let rise. Bake at 350 degrees approximately twenty to twenty-five minutes or until lightly golden brown-remove from oven,brush with melted butter.

Glaze

Mix all ingredients together and brush over hot rolls.

My note: One addition grandma used to include to the filling was raisins. I like ’em with the raisins in.