OT - Ultimate Cinnamon roll recipe

No, they don't change when cooled. They are much like a very tender biscuit. They don't tear like bread will, they fall apart like a biscuit- kinda crumbly??? But they are yummy!

Leslie & The Furbabies in MO.

Thanks for the review Leslie. The delicious part sounds good. Does the texture change when fully cooled?

Okay, I give. This is a recipe I have used for many years. Got it from a friend when I was a pre-teen. (A loooooong time ago) I have requests for these rolls and cinnamon rolls. The basic dough is for rolls, which make awesome dinner rolls, or sandwich rolls for turkey or ham. But can be shaped as you wish, instructions included for cinnamon rolls. This is not a particularly fast recipe, it is old fashioned, but I make it in the Kitchen Aid mixer with a dough hook now, used to do it all by hand (except the margarine/sugar/egg part.)

Sweet Rolls.

2 packages (scant tablespoons yeast) 1/2 cup margarine, softened 2 cups lukewarm water 2/3 cup sugar 1 teaspoon sugar 1 1/2 teaspoon salt 3 cups (approximately) flour 2 eggs =20 1/4 teaspoon nutmeg (optional, but it does add a lot) plus 4-6 cups of additional flour Step 1: Make sponge Sprinkle yeast over warm water to soften. Add sugar and about 3 cups of flour and beat well. Cover and let rise until doubled in bulk.

Step 2: Cream margarine with sugar and salt. Beat it well, you want it as "fluffy" as you can. Add eggs and nutmeg and beat well.

Step 3: Pour egg/margarine mixture into sponge and mix well. Add enough flour to make a soft dough, 4-6 cups (depending on your eggs, margarine and the weather). Knead until smooth and elastic. Oil/butter top of dough (I usually coat the bowl with a bit of margarine, turn dough around in it so the 'buttered' side is up.) Cover and let rise until doubled.

You can knock this down and let rise again if you wish, or make into rolls.

Step 4: Shape rolls as desired. Let rise until doubled. Bake at 350=B0F until browned and cooked through. (Time depends on size of rolls and whether or not they are close together or separated and so on. Check at 10 minutes or so and go from there. )

For dinner rolls, I make smallish balls. Melt more margarine or butter in a cake pan, roll balls of dough in melted butter to coat. Place rolls a bit apart, remember they will rise.... the closer together the smaller and higher the rolls. Farther apart will give "flatter" and wider rolls.

For cinnamon rolls: Roll out part of dough into rough rectangle. (Again, size of rectangle determines size of rolls.) Keep dough a scant 1/2" thick for smaller rolls, a generous 1/2" to 3/4" for larger ones. Leaving one long edge bare, spread dough with softened butter (or margarine). Coat dough like you would butter a slice of bread for a sandwich, only a bit more (maybe). Mix sugar and cinnamon as you wish. (Sorry, I don't have exact measurements. You can use white, brown or a mixture of sugars.) I like lots of cinnamon. And yes mixing the sugar and cinnamon really helps distribute the flavor much better . Sprinkle sugar mix over butter. Use a lot. really cover the dough. Roll up toward the bare edge of dough. Pinch that edge to the dough roll to seal. Cut into slices. Place in pan with melted butter. Cover and let rise. Bake and enjoy. You could ice them if you wish, but I don't.

Note: I have made these ahead to the shaping stage (for dinner rolls) and frozen them. Thaw, rise and bake. Have also cooked until almost done, but not browned. Then finished baking just before serving.

Have fun, and enjoy.

Pati, in Phx.

Thanks for the tip. I'm with you that cinnamon rolls should have a bread texture. We learned to make them in Home Economics class using some recipe from a Fleishman's brochure. (That was back when a large part of the 1960s curriculum was "How to Catch a Man".) Seriously.

But they were heavenly, even though it took hours to make them.

Sherry

Cheers! Are those "2 packages of yeast" equivalent to 2 scant tablespoons? I ask because we don't get the same size packages of yeast here as I used to buy in the US, so I have to measure everything by teaspoons and tablespoons. (Sometimes if I smile just so, the bakery at Tesco gives me a lump of fresh yeast as well.....)

-- Jo in Scotland

I LOVE that shop!! The name is escaping me right now....Harpers? I had a good friend who lived in OP and I would stay with her and we'd hit the shops. There is a small one in Olathe that carries some neat fabrics,too.

Yeah, and there is a great big huge one in Blue Springs, Quilter's Station, that is terrific. But I love Harper's the best because they carry a lot of Civil War reproductions. That's what I'm loving on at the moment.

Quilter's Station organizes all their fabric by color... I wish they could cross organize by collection, but I can see why they do it that way. I tell people that shop is one for professional quilters. Ones that can already make good color choices.

Cindy

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And cinnamon rolls would definately be good bait.

Cindy

PW has a cook book coming out. You can preorder it on Amazon.

Cindy

US Package Of Yeast = 2 1/4 teaspoons

Worth knowing as well for those of us who buy yeast in jars or larger (bakery size) packs. Stuff lasts forever, if it lives in the freezer :)

--pig

that is hibernating in the freezer. thanks for the amount. i did a wee bit of baking when i lived in usa but not enough to remember so many years back. now i use a jar of the active granules. i dont like the surebake we get here which is nothing more than yeast granules with filler that is supposed to speed up the rising process. seems silly to me when it costs more and is so much filler you're not really getting much for it. i can add those fillers and make a sponge first, doesnt take that long to do and when i make a sponge first i get a better bread consistency from it. i like adding various nuts/seeds with the cinnamon/sugar mix sprinkled over the dough. sunflower seeds, pumpkin seeds, pine nuts. also have been known to use various spices along with the cinnamon just for a change of taste. j.

"Listpig" wrote... US Package Of Yeast = 2 1/4 teaspoons

Worth knowing as well for those of us who buy yeast in jars or larger (bakery size) packs. Stuff lasts forever, if it lives in the freezer :)

--pig

Hi Judy! Haven't seen any posts from you in a while. How is everything going?

Rita