Warm from the oven and ready to serve, or cool and keep for a day,
or you can cover, seal and freeze.
This recipe makes 6-7 pie tins of cinnamon rolls.
Growing up, my mom always made this recipe of cinnamon rolls
when it was a holiday or special occasion. I loved helping her
roll out the dough and fill it with plump raisins, dots of butter,
and a really healthy sprinkling of cinnamon and sugar.
The fun part was always rolling up the dough and cutting
the slices into their little snail shaped swirls.
This recipe has become a family tradition even for my own children,
that on holidays and special occasions they longingly await
the morning treat of homemade cinnamon rolls.
A beater is used to incorporate the ingredients.
When the dough becomes too stiff to continue with a beater,
begin incorporating the remaining flour by hand.
Once all the flour has been added, knead the dough into
a smooth ball. Cover and let rise 1 1/2 -2 hours.
Once the dough has risen, deflate, and divide in half,
working with one half at a time.
Roll out the dough into a long oval or rectangle.
Dot the dough with bits of butter and plumped raisins.
Sprinkle with cinnamon and sugar.
Carefully begin to fold up one edge along the long side of the dough.
Continue rolling the dough, not too tight and not too loose.
Once it is completely rolled up, roll so that the
seam is on the under side of the log you have formed.
With a very sharp knife, gently cut the dough into slices
that are 1 1/2 - 2 inches wide
Spread brown sugar and butter mixture into bottom
of pie pans.
Place sliced dough swirls into pan.
You may have to add or adjust the slices
so that what you have cut will all fit.
Do not over crowd the rolls, as they need space to rise again.
Cover and let rise for 1 1/2 - 2 hours.
Bake in a 350 degree oven for 15-20 minutes
until the rolls are a beautiful brown color.
Let cool slightly and then invert onto a plate with the
brown sugar side, up!
No additional icing is needed on these rolls.
One thing everyone loves about these rolls, especially my husband,
is that they are not too sweet, they just have a rich buttery taste
with a bit of extra sweetness on top!
As Always,
ENJOY!
Recipe Source: My Mom( Mary Anne van der Linden)
1/2 cup sugar
2 pkgs. yeast
1 1/2 tsp. salt
6 1/2 - 7 1/2 cups flour
1 1/2 cups milk
1 cup butter
3 eggs room temperature
1/2 tsp vanilla
2 cups raisins, plumped with warm water and drained
additional butter for dotting on dough
cinnamon and sugar
1 cup butter, softened
1- 1 1/2 cups brown sugar
Combine sugar, yeast, salt and 2 cups flour.
In a pan heat butter and milk until warm
With mixer at low speed, add liquid to dry
Increase speed to medium and beat 2 minutes
Beat in eggs, vanilla and 2 1/2 cups more flour
Beat 2 more minutes
With wooden spoon, add additional flour as needed
Knead 8 minutes until smooth, add flour if necessary
Put in large greased bowl, cover and let rise.
