Mom’s Cinnamon Rolls

They just don’t get any tastier than this!  Other than nixing the shortening in favor of butter and sneaking in some whole wheat flour, I’ve pretty much relied fully on my mom’s cinnamon roll recipe just the way she made them (often!) while we were growing up.

Mom’s Cinnamon Rolls

• 1/2 c. very warm water
• 1 T. sugar
• 2 T. yeast
• 1/2 c. melted butter
• 2 eggs
• 2 t. salt
• 1/2 c. sugar
• 1 1/2 c. warm milk
• 5 1/2 c. flour (I usually sneak in about 2 cups whole wheat and then finish it off with unbleached)
• butter
• brown sugar
• sugar
• cinnamon

Icing

• butter
• vanilla
• milk
• powdered sugar

1. Combine water, 1 T. sugar and yeast.  Set aside for 5 minutes to activate.
2. Mix 1/2 c. sugar, melted butter, eggs, and salt.  Add yeast mixture.
3. Stir in warm milk.
4. Add 5 cups flour, 1-2 cups at a time.
5. Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky.
6. Let rise until double in a clean, oiled bowl.
7. Punch down risen dough.  Separate into two pieces.
8. Roll out dough in a large rectangle.  Spread with softened butter.  Sprinkle liberally with brown sugar, white sugar, and cinnamon.
9. Roll dough.  Floss dough into about 12 (1-inch) rolls.  Place in 9×13 pan.  Let rise until double.
10. Bake at 350° for 20-22 minutes.  Spread icing while hot.

For icing, melt butter (about 2 T.).  Add 1 tsp. vanilla and 2 T. milk.  Sift powdered sugar into mixture and stir well.  I never measure this.  You can absolutely use more of any ingredient.

This post is linked to

• Cook-it Wednesday
• Foodie Friday
• Grocery Cart Challenge
• Mouthwatering Monday
• Your Life, Your Blog
• Slightly Indulgent Mondays
• Tasty Tuesday
• Tempt My Tummy Tuesday
• Ultimate Recipe Swap