Sunday, June 15, 2008
grandma ruth's cinnamon rolls
i've made my fair share of cinnamon roll recipes, but i've never made these ones because they intimidated me. now that i feel more comfortable with making yeasty breads, i was craving some so i busted these out.
the thing i love about these is they don't get tough and dry the next day like other recipes. i will definitely make these as my cinnamon roll of choice, but maybe make a recipe and a half of the frosting to have more to work with, the second pan of these got the shaft with the amount of frosting they received.
scald: 2 cups milk (i researched this and there is no reason to scald the milk, i would just warm it up so it melts the next ingredients)
add: 2 rounded teaspoons salt
1/2 c. sugar
1/2 c. butter
let stand until warm
in separate bowl:
2 beaten eggs
2 T. yeast dissolved in 1/2 cup warm water and 1 t. sugar
now add milk mixture.
6-7 c. flour until it just curls and handles easily.
drop dough on floured surface and knead a few times adding flour if necessary. put in lightly buttered bowl, cover and let double (about 1 hour). punch down and let come up again (give it about 15 minutes). divide into two and roll on floured board one half at a time. melt 2 T. butter and spread on dough then sprinkle with sugar mixture (1 cup brown sugar and 4 t. cinnamon). roll and cut into 16 rolls. repeat with remaining half.
place rolls on lightly greased pan and tuck under ends. let rise and then bake at 350° for 10-15 minutes. frost while hot out of the oven.
1/3 c. sugar
1/3 c. evaporated milk
1/8 t. salt
2 T. flour
cook until thick, stirring constantly. add:
1/4 c. butter
1 t. vanilla
2 c. powdered sugar (sifted to avoid lumps)
spoon one tablespoon of frosting on each hot roll.