My father was a true craftsman - a sheet metal mechanic. Hundreds of schools, restaurants and hospitals throughout the northwest had sheet metal kitchens made by my father. My father made mom's cinnamon roll pans, and then made me some when I became engaged. This recipe makes 32 rolls, which fit perfectly into two pans.
- 2 pkgs. yeast
- 1 tbsp. sugar
- 1 c. warm water
Mix then add to above:
- 1/2 c. evaporated milk
- 1/2 c. very warm water
- 1 tsp. salt
Stir in 3 cups stirred flour
Beat together well, then add to above:
- 6 tbsp. butter (REAL butter)
- 1/2 c. sugar
- 3 eggs
Add about 4 more cups of flour and mix until dough pulls away from sides of bowl.
I add about 3 1/4 more cups of flour, reserving the last 3/4 cup flour for the bread board. I use a pastry cloth. I rub about half of the reserved flour into the cloth, then dump the dough onto the board. Knead, adding more flour as necessary. (The humidity in the room will affect how much flour is needed.) The dough should be smooth and shiny. 4-5 minutes of kneading should do it - it doesn't take nearly as much as regular bread does.
Oil a large bowl. Shape the dough into a large ball, put it in the bowl, then turn around until surface of dough is oiled. Cover with a damp cloth and keep in a warm place to rise. (I put mine on the bathroom counter, turn the heat way up and then close the door.) When double in size punch it down. Let rise until double in size again.
Flour your pastry cloth covered breadboard again as necessary. Punch down dough and turn onto cloth. Shape into a rectangle with your hands, and then roll dough into a large rectangle. Roll until it's about 1/4" thick. It's about 20" x 24".
Melt butter - REAL butter - about 1/2 cup. Spread it over the surface of the dough. Sprinkle the dough with sugar and then cinnamon. I've no idea of the amounts. I just try to cover the dough with a thin layer of each. Roll up the dough, starting at one long edge. Pinch it shut, and turn the roll so the pinched spot is next to the breadboard. Cut into slices of about 3/4", and lay slices in an oiled pan. Cover with a damp cloth and let rise until double.
Bake in 375 degree oven for about 25 minutes or until brown. I always set the timer for 15 minutes, then switch the pans so the bottom one is on the top rack. If I'm giving them for gifts or freezing them I take them out about 5 minutes early, so they don't get too brown when they are reheated in the oven before serving.
Make a glaze from powdered sugar and evaporated milk. I usually start with 2 cups sugar, then add milk until desired consistency. Beat well to make sure there are no lumps. Increase the amount of glaze if you want very sweet rolls - or make a cream cheese frosting for them. Drizzle the glaze over the rolls as soon as they are removed from the oven.
Currents or raisins can also be rolled inside, as can chopped nuts. My mom used to decorate them with red and green candied cherries at Christmas, but I don't as my family doesn't like them.
Somewhere in the process - I think it was when I was shaping the rolls - I forgot to put my apron back on. I laughed when I happened to look down at myself. I couldn't resist poking fun at myself by having Fred take a picture to post.