Old-Fashioned Cinnamon Rolls

Here is a great free recipe for Old-Fashioned Cinnamon Rolls, these were always on the table at Grandma’s.  The smell of fresh baked cinnamon rolls as you entered the house was wonderful, just thinking about them fetches back great memories.  Why not try the recipe and see if it fetches back good memories for you.

Ingredients

For the Rolls
active dry yeast (2 1/4 tsp)
1/4 cup warm water
Pinch granulated sugar
1 cup milk
10 tablespoons butter, divided
1/2 cup granulated sugar
2 large eggs
5 to 5-1/2 cups all-purpose flour, divided
1 teaspoon salt
4 teaspoons ground cinnamon
Sprinkle yeast over warm water; add a pinch of sugar. Now let the mix stand for 10 minutes until foamy.  Next heat the milk and 6 tablespoons butter over a medium heat until warm.

Combine the dissolved yeast, with the milk mixture, add the 1/2 cup granulated sugar, and eggs in a large bowl. Now beat with a wooden spoon until well mixed together. Add 3 cups flour and salt; and beat until smooth. Stir in 2 cups flour, (making sure you mix 1 cup at a time,) to make a soft dough. On a lightly floured surface, knead dough for 5 minutes until smooth and elastic, adding more flour if needed. Place dough in a large greased bowl, turning to grease the top.  Now cover and let rise in a warm, draft-free place until doubled in bulk, leave 1-1/2 hours.

Melt remaining 4 tablespoons of butter in a saucepan. Add 1/2 cup granulated sugar and cinnamon;  now set aside.

Grease a jelly-roll pan 15 x 10- inch.  Take the dough and punch down. On lightly floured surface with a floured rolling pin, roll the dough into a 20 x 14-inch rectangle. Brush with 2 tablespoons melted butter and sprinkle with cinnamon sugar.  From one long side, roll up, pinch the seam to seal. Now cut into 18 slices, about 1 inch thick. Lay slices  in prepared pan. Brush remaining melted butter evenly over tops of rolls. Cover with wax paper and let rise until doubled, 45 to 60 minutes.

Heat oven to 350 degree F (180 C). Take the wax off the rolls and bake for 22 to 25 minutes, until lightly browned. Remove from pan.  Cool 15 minutes on wire rack.

For the Icing
1-1/2 cups confectioners’ sugar
1 tablespoon butter, softened
3 tablespoons milk
1/4 teaspoon vanilla extract
Pinch ground cinnamon

For the icing, beat the sugar and butter in mixer bowl (a mixer can be used medium speed). Beat in 3 tablespoons milk, vanilla, and pinch of cinnamon until smooth. With a spoon, drizzle icing evenly over tops of rolls.  Makes 18 rolls.

Enjoy your rolls

Flo

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