You Knew It Was Coming...

We can't celebrate cinnamon without cinnamon rolls. Now, I realize some might consider what I'm about to say blasphemy... but hey, a girl's gotta speak her truth. I. Do. Not. Like Cinnabon. Rolls. They don't tempt me at the mall. They don't tempt me at the airport kiosks. They just don't do it for me. There, I said it.

Now, sit me in my Grandma's kitchen and plate me up one of her cinnamon rolls fresh out of the oven and I'm in heaven. Well, I guess I'd have to be, since she's in heaven now. But luckily she left us her recipe. This basic sweet dough recipe can be used for cinnamon rolls, sticky buns, orange rolls, even dinner rolls. You name it. I was raised on it. I love it.












Grandma's Basic Sweet Dough
Combine together 1 C warm water, 2 tsp. sugar and 2 pkgs active dry yeast. Set aside.

2 C milk (warmed)
3/4 to 1 C sugar
1/2 C shortening or butter
4 eggs, well beaten
2 tsp salt
7-8 C all-purpose flour

Place shortening or butter and sugar in large mixing bowl. Pour heated milk over and stir to combine. (The warm milk will melt the shortening or butter.) Let cool. Add yeast mixture. Stir to combine and then let stand 5 minutes. Add eggs, salt and flour. (I add the first 4 cups of flour and incorporate it all together, then add the next 3 cups.) Beat well with beater or wooden spoon. This is a very sticky dough. Let dough proof for 1 1/2 hours in a warm place. Punch down and let raise 45 minutes more.

For cinnamon rolls, roll out into rectangle on flat surface. Spread softened butter on dough (I use Cinnamon Honey Butter, if I have some on hand.) Sprinkle brown sugar and cinnamon on top of the buttered dough. Roll up dough until you have a nice tight "tube" of dough. Cut into 3/4 to 1-inch thick circles and place on pregreased baking sheet. Cook at 400 degrees F. for about 15-20 minutes. Remove from oven and drizzle glaze over warm rolls.

Can also use this recipe for dinner rolls, tea rings, twists, orange rolls, etc.