Wednesday, June 15, 2016

Traditional Cinnamon Rolls from the family Farm in Kansas

My wife makes the best Cinnamon Rolls. Her mother made the same ones. Our kids make them. It has ended up being a family tradition recipe. She grew up on a Mennonite Farm in Kansas, maybe that has something to do with it. Her family ate a lot of Cinnamon Rolls. Make them fresh, eat them hot. It's not easy to write down a recipe that's been made by someone for decades. My mother in law never used a measuring cup, teaspoons or tablespoons. She simply knew!

This is 1 recipe and it makes 2 pans of Rolls. (about 30 Cinnamon Rolls)

Traditional Cinnamon Rolls

You'll need 2 - 9" X 13 " glass casserole pans.

2 packages of Active Dry Yeast
1/2 C Warm Water (105 t0 115 degrees), use a candy thermometer. My wife heats it in a microwave with a microwave thermometer.
1/2 C Lukewarm Whole Milk, scalded then cooled.
1/2 C Sugar
1 tsp Salt
2 Eggs
1/2 C Butter (8 TBS), softened + additional for greasing.
4 1/2 C - 5 C Flour, divided.

Dissolve Yeast in Warm Water in the bowl of a Stand Mixer, with a Paddle Attachment.
2 1/2 C Flour
Beat until smooth.
Switch to a Dough Hook.
Add enough remaining Flour to make the dough easy to handle.

Turn the Dough onto a lightly floured surface.
Knead for about 5 minutes.
Put it in a  Big Yellow Tupperware Bowl to rise. (Hey, that's what she does) The dough never sticks so that's what they have used....... for decades!)
Cover with a Kitchen Towel ( she uses the cover for the bowl. When the dough rises, the top pops. Let it rise in a warm place  for about 1 1/2 hours. It's ready when you poke the dough, the imoression remains.
Punch it down.

At this point, cut the Dough into two equal pieces.
From this point you'll do this step twice (for each half of the Dough)

You'll also need the following for each 1/2 of the dough:
2 TBS Butter, softened.
1/4 C Brown Sugar
2 tsp Cinnamon

Icing Recipe to follow.

Roll each 1/2 of the Dough into a 15" X 9" rectangle.
Spread with Butter (she uses a bit more)
Mix the Sugar and Cinnamon together. (you can also make more of this).
Roll the Dough  into a log,from the widest side, as tight as you can.

Cut each half into 15 equal slices.
Grease the pans with additional Butter.
Set aside to rise until doubled in size.
Bake 25 - 30 minutes.
Immediately Ice the Rolls.

In a small mixing bowl:
Double this recipe if you're making the entire recipe of Dough.

1 1/2 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Vanilla.
Whisk well until smooth.
Smear the Rolls with the icing. (she uses her fingers)

Peace in the Kitchen!

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