My Wonderful World

W e l c o m e... And Enjoy!

Sunday, August 1, 2010

Cinnamon Rolls!!

Be damned with the diet...
some days just require hot out of the oven 
 CINNAMON ROLLS



This has to be my all time favorite sin...my mother's cinnamon rolls.   She really knew how to make us kids fat.   Bless her heart.   I recall growing up she always baked bread, rolls and hamburger buns.   My sisters and I always complained we wanted store bought hamburger buns...but in hindsight, I knew she was doing the right thing.  My mother, Doris learned bread baking from my Grandma Grace.  She knew bread!  

Ready for the Oven!


This is my mom's recipe...saved and reused over the years.  

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Cinnamon Sticky Buns


1 ounce yeast
1/2 cup water; 105F.
1 tablespoon sugar
1/2 cup butter
3/4 cup milk; 105F.
1/2 cup sugar
1  egg
1 teaspoon salt
4 1/2 cup flour
      ----DOUGH FILLING----
1/2 cup butter
1 1/4 cup brown sugar
1/4 cup sugar
2 tablespoon cinnamon
      ----STICKY TOPPING----
1 cup brown sugar
3/4 cup butter
2 tablespoon dark corn syrup
1 cup walnuts or pecans; chopped 
[Mom preferred walnuts...I prefer pecans]

Dissolve yeast in 1/2 cup water and sugar. Proof 5 minutes.

Melt the 1/2 cup butter and combine with 3/4 cup milk. Mix dissolved yeast and butter/milk mixture on low w/ dough hook. Slowly add 1/2 cup sugar, then egg. Add salt and 2 cups flour on low. Blend until smooth. Slowly add balance of flour. Knead dough until is doesn't stick to hands.

Place in greased bowl, cover and let rise 45 minutes.

Prepare Sticky Bun topping: Melt Brown sugar, butter, corn syrup and cook over medium heat until sugar dissolves. Pour into pan and sprinkle with walnuts. Set aside to cool completely.

Remove dough from bowl and place on floured board. Roll out to 12 x 24 rectangle, not to thin. Spread 1/2 cup butter over dough. Sprinkle with dough topping ingredients. Roll dough into log. Cut into 1 1/2" widths.

Preheat oven to 425F. Place cinnamon rolls in pan on top of sticky mixture.  Cover and let rise until doubled.

Place rolls in oven and reduce temperature to 375F. Bake for 12 to 15 minutes or until golden brown. Remove from oven and let cool for 10 minutes. Invert on serving platter and cool to room temperature.

Notes: ©WHStoneman

Yield: 30 rolls

** Exported from Now You're Cooking! v5.86 **



Sticky goodness that rivals none!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017