Cinnamon Rolls

My husband grew up having cinnamon rolls and hot cocoa for breakfast 3 times a year--the first Sunday in April, the first Sunday in October (General Conference Sunday mornings), and Christmas morning.  We have carried on the tradition in our family.  This recipe comes from my mother-in-law, Lorinda Hymas.

One key ingredient we use is King Arthur Bread Flour.  We started using it about a year ago in all our breads, and I still can't believe what a difference it makes.  The bread has a soft and light texture that it never had when I used all-purpose garden variety flour.  It also rises like gang busters when you combine it with a good yeast (SAF or Red Star are my favorite).  The flour costs a little more, but it is worth every penny, I promise.  I just found it at Wal-Mart for $4 for 5 lbs.  Bon Appetit!

Cinnamon Rolls

2 tbsp yeast

1 tsp sugar
1 c. lukewarm water
2 c. milk, scalded
⅔ c. melted shortening (no substitutions)
1 c. sugar
4 tsp salt
2 beaten eggs
7-10 c. flour

2 cubes butter

brown sugar

cinnamon

 

Dissolve sugar and yeast in water; add milk cooled to lukewarm, shortening, sugar, and salt.  Add eggs; beat well.  Add flour to make soft, slightly sticky dough; be careful not to add too much.  Let stand 10 minutes; knead on lightly floured surface until smooth and elastic.   Place in greased bowl, cover.  Let rise until doubled in bulk.

Divide dough in two.  Roll dough out ½” thick rectangle and spread 1/2 cube melted butter over top.  Sprinkle generously with cinnamon and brown sugar.  Roll up and slice into 1” thick pieces.  Place on a greased cookie sheet.  Repeat with the other half of the dough.  Allow rolls to rise until about double in size.  (Tip: You can speed this process by preheating the oven to 170° F, turning it off, and placing the rolls inside).

When the rolls have doubled, preheat oven to 400° F, and bake in hot oven for 12-18 minutes until slightly golden brown on top. Add your favorite frosting.  We use simple butter cream.