Description
Janette Johnson: Mom was such a patient teacher in teaching her children, as well as her grandchildren, to cook. I remember Mom letting us help her with the rolls, spreading the butter or cinnamon over the dough. And of course we had to have the ruler out so we could measure each cut to make them just right. It was always a treat on those Saturdays when Mom would cook beans and cinnamon rolls.
Ingredients for 24 servings
- 1 cup warm water
- 4 tbsp yeast
- 1 tbsp sugar
- 4 cups scalded milk
- 1 cup sugar
- 1 cup butter
- 4 tsp salt
- 4 eggs, slightly beaten
- Flour for a soft dough, about 16 cups
- Butter, brown sugar, cinnamon
Steps
- Make a sponge of the warm water, yeast, and 1 tbsp sugar.
- Then add the remaining ingredients, mix well. Let raise till dough is double in size. Roll out dough in a rectangle shape, about 1/4 inch thick. Spread with melted butter, brown sugar, and cinnamon. Roll as for jelly roll. Cut 1 to 1 1/4 inches thick. Secret: Cut them plenty thick then mash down real well. Let raise. Bake at 350F until golden brown.
- Ice while slightly warm. Icing: Powdered sugar, butter, vanilla, salt, and one raw egg (written from her recipe-I don't use the egg).
- Sprinkle with chopped nuts and add a half maraschino cherry.
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Recent comments
13 years 7 weeks ago