When I was growing up in Vermont (Jericho & Georgia) my mom used to make these cinamon rolls every weekend (or so it seemed). When we would go places and need to bring a “dish”, mom would always bring her “famous” rolls. It is a wonderful tradition that I have been sharing with Schuyler and he loves to help – since he could hold a wooden spoon and play with his toy wooden rolling pin he would “help”. He still has his own piece of dough and spreads his own butter, dumps the sugar and SPRINKLES heavily his cinnamon on the dough. He is getting better and better at rolling the dough and actually cutting his own rolls too!
Mommy’s “Famous” Cinnamon Rolls
In a bowl mix:
2 tbsp oil, 2 tbsp sugar, 2 tsp salt
Add: 1/2 cup water
Add: 1 cup scalded milk
Add: (be sure mixture is not to hot) – 1 pack active dry yeast
Let set for 10 min until bubbling
Add: 1/2 cup flour (King Arthur Flour is BEST)
Add: 1 egg – mix together
Add: 3 cups more flour
Let set for 1 hour to rise (double in size)Roll out dough, spread melted butter, sprinkle sugar all over the dough, sprinkle cinnamon (Penzey’s Vietnamese Cinnamon is BEST)
Roll jelly roll fashion and cut. Place on cookie sheets and bake in the oven.
350 degrees
15 minutesYUMMY!
