The family treasured cinnamon rolls. No holiday is complete without them, at least in my family. My grandfather made them every year and then my mother picked up the tradition after his passing in early 2000. My mother has tweaked his recipe a bit over the years because his rolls used to be incredibly dry. She also reminds me every year that he used to measure his rolls out with a ruler. She does not go to this extent as to give each roll its own uniqueness. She eyes them pretty well though.
So a little while ago my cousin wanted to make some cinnamon rolls for a friends birthday brunch. I took this opportunity to film how our secret family recipe was created.
Now for the real recipe….
Yes, at the end you’ll see she says “I think that’s it”. Basically telling me she’s never had a written recipe for the cinnamon rolls. Crazy woman.
- 1 packet of yeast
- 3 cups all-purpose flour
- 5 tbs sugar
- 1 1/2 tbs non-fat dry milk
- 1 1/2 tbs shortening
- 3/4 cup warm water
- 1 large egg
Mix ingredients in bread machine or you can use a standing mixer with a dough mixer attachment. When mixed on dough setting in machine is complete take out and roll out on a flat surface.
Once rolled out, melt a 1/4 cup butter and spread out on dough.
Sprinkle cinnamon sugar over the top.
Roll the dough up like you would a jelly roll and cut into circles.
Put into pan and let rise. Bake 375 degrees for 15 minutes.
Not the best directions I’ve ever given but hopefully one can figure out the missing parts so they’ll come out looking and tasting fantastic.