Recipe

Gramma's Old-fashioned Cinnamon Sweet Rolls Recipe

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Ingredients

1 tbsp yeast .
1 tsp yeast .
1/2 tsp salt .
1/2 c sugar .
2 eggs .
1 1/2 c warm milk or water .
5 1/2 c flour .
1/4 c melted butter

Directions

Step #1 In a liquid measuring c, heat milk/water to "wrist-warm" (do NOT boil; just warm).
Step #2 Add yeast & 2 tbsps of the sugar (you'll use the rest in the next step).
Step #3 Stir the yeast & sugar; let this "work" for about 5 or 10 mins.
Step #4 You should have some bubbly, frothy stuff in the c when you return.
Step #5 (If not--your yeast is no good, dump it out & get better yeast.
Step #6 ).
Step #7 Pour yeast-milk into mixing bowl, butter, & add in the remaining sugar, eggs, salt & 1 c of the flour.
Step #8 Using beater, mix this mess for about a min.
Step #9 Switch to the paddle (flat beater) or a dough hook, & add in the remaining flour one c-at-a-time.
Step #10 The dough will form a ball, & feel slightly sticky.
Step #11 You may not need the entire 5 1/2 c (depends on humidity, too).
Step #12 Fill medium glass bowl with hottest tap water.
Step #13 If your oven can be adjusted to 100 degrees, set it to 100 degrees.
Step #14 Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven.
Step #15 Close the door.
Step #16 Grease a large, glass bowl.
Step #17 Remove dough from mixing bowl to a floured table/counter-top; knead for 1 min; form into a ball & place this in greased bowl, turning to get grease on all sides.
Step #18 Cover up bowl loosely with a sheet of plastic wrap.
Step #19 Turn off 100 degree oven, place bowl of dough into oven; close the door.
Step #20 Set the timer for 1 hr.
Step #21 Clean up the mess BUT leave floured counter-top AS IS.
Step #22 At the end of one hr the dough should've risen to about double the size.
Step #23 If not, let it go for another 15 mins (set the timer--it's easy to forget---out of sight, out of mind!).
Step #24 Gather filling ingredients: 1/4 c of melted butter; cinnamon; brown sugar; raisins and/or sliced nuts (optional).
Step #25 Punch down the down; remove this from bowl; with a large butcher knife, cut dough into two equal parts.
Step #26 Set one aside (cover with plastic wrap).
Step #27 Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe).
Step #28 :-) humor me, okay?.
Step #29 On floured counter-top, shape & roll this into large rectangle, oh about 8 x 16 inches or a bit larger, lay dough & with a rolling pin, keep thickness consistent throughout.
Step #30 Pour HALF of the melted butter over this, & spread with a pastry brush, right out to the edges.
Step #31 Sprinkle top generously with cinnamon (like 1-2 tbsps), then a handful of brown sugar, spreading it evenly with fingers; right to the edges! Sprinkle top some raisins & sliced nuts -- if using.
Step #32 Keep these closer to the long side closest to you.
Step #33 HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you.
Step #34 Loosely is the KEY word.
Step #35 Tuck in any runaway raisins or nuts.
Step #36 Use that big knife to divide the roll in half in the middle.
Step #37 Then cut each half into SIX equal portions, for a total of 12 rolls.
Step #38 Starting in the middle of the roll (nicest shaped rolls) & working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan.
Step #39 Put the two end rolls in the very center of the pan.
Step #40 Set the cut side DOWN (so the top looks flat-ish).
Step #41 Set this pan on the stove for now.
Step #42 Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
Step #43 Check if the water in the oven is still warm, if not dump out & start with fresh hot water.
Step #44 Put plastic wrap on both pans (re-use the other piece), & pop in the warm oven.
Step #45 Set the timer for 45 mins.
Step #46 Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
Step #47 When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat your trusty oven to 350.
Step #48 When it's warm bake them for 20 mins; tops will be golden brown.
Step #49 Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
Enjoy the Gramma's Old-Fashioned Cinnamon Sweet Rolls recipe

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