cinnamon-rolls

Okay, so these cinnamon rolls are not entirely local. But they’re entirely homemade, and sometimes that counts for just as much. Especially when your good friend Sandra went to the trouble of tracking down the recipe from a long-lost grad school classmate, who adapted her own rolls from the original Betty Crocker.

And when your friend’s darling three-year old daughter puts on the baking clinic.

These are classic, yeasty, fast-rise rolls, and they taste as good as they look. I personally like that the dough can go in the fridge overnight, which means you can have hot, lovely rolls for breakfast without keeping baker’s hours. If you don’t like nuts, make them plain or sprinkle in raisins. Just don’t tell me about it — baked raisins are weird.

Sandra’s Cinnamon Rolls

2 tsp active dry yeast / ¼ cup water at 110 degrees / 1 cup milk, scalded then cooled / ¼ cup white sugar / 1 tsp salt / 2 tbls vegetable oil / 1½ tsp baking powder / 3+ cups flour, some combination white and wheat / 2 tbls butter, melted / walnuts, raisins, or other desired fillings / ¼ brown sugar / 2 tsp cinnamon / ½ cup powdered sugar / 2 tsps milk

Stir yeast into warm water. Mix together cooled milk, 1½ cups flour, white sugar, salt, and oil in a large mixing bowl. Stir in flour ½ cup at a time until the dough is relatively easy to handle, then knead for 8-10 minutes, until softened and slightly elastic. Return to a greased mixing bowl and cover with plastic, allowing to rise in a warm spot until doubled in size, 1-2 hours.

When doubled, roll dough out into a 12-inch x 12-inch square. Brush melted butter onto dough surface. Mix brown sugar and cinnamon and spread evenly on dough. Sprinkle on walnuts or raisins if desired. Starting at one edge, roll the dough tightly, then cut the roll crosswise into 12-inch slices. Place slices swirl side up in two greased 8-inch x 8-inch pans. Refrigerate at this point up to 48 hours.

When ready to bake, place rolls in a warm location to rise until doubled, about 30 minutes, then bake at 350 degrees until browned on top, about 25 minutes. Meanwhile, stir together the powdered sugar and milk to make a thick glaze, and pour on top of rolls once cooled somewhat. Enjoy immediately. Makes a dozen.

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