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This is my paternal grandmother's recipe (at least the original was). The kids love to help me make these, and I get requests for them all the time from work. Ingredients:
1 batch of your favorite yeast roll dough (from scratch or bread machine) OR 1 package frozen roll dough, thawed
Butter (2 or 3 sticks)
Sugar (3 cups or so)
Cinnamon (several teaspoons, to taste)
Chopped pecans, if desired
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
If you're making the dough, let it rise once, until double in bulk, then punch down. Melt butter and put it in a shallow dish (I use a cereal bowl).
Mix cinnamon and sugar in a shallow dish. I use quite a bit of cinnamon (until the mixture is fairly dark), because we like it. Use less if you don't want it as strong. If you are using nuts, put them in the bottom of a 9 x 13 pan.
Pull off a golf- ball size piece of dough. (If you're using frozen roll dough, just use 1 roll.) Roll it between your fingers until it is 9-12 inches long. (It's a little neater if you do several "snakes" before you go on to the next step, or set up an assembly line with several people.) Dip in butter, then roll in the sugar mixture. Tie it in a double knot (just like you'd use to tie a piece of string). Place in pan, tucking the ends under. I usually put 12 or 16 in a pan.
Let rise until double in bulk, about an hour on the counter or overnight in the refrigerator.
Before you bake, mix any left-over butter and cinnamon-sugar together and drizzle over the top (this is what makes them really good and gooey).
Bake at 375 for about 20 minutes, until the tops are lightly browned. Remove from oven and let cool for about 10 minutes. Turn onto a plate or foil-lined baking tray. Do NOT let them cool completely in the pan or they will be glued in!
Serve while still warm.
This recipe freezes well wrapped in aluminum foil. Reheat in a 350 over for about 10-15 minutes.
Now if you're really in a hurry, try cutting each dough roll in half and rolling into a ball. Roll in butter, then sugar mixture. Place in a tube pan, filling about half full. Let rise until double in bulk. Bake a little longer, 25-30 minutes. Pull a piece off to eat. Not quite as good, but not bad!
If your kitchen is a little cool, try letting the dough rise in your oven with the oven light turned on. My mom had someone tell her you want to let yeast dough rise somewhere where you'd be comfortable putting your bare bottom -- not too hot, not too cold. I often let them rise overnight in the fridge (slows down the yeast development), so we can have hot cinnamon rolls for breakfast. YUMMY!
Grandma's original instructions came with a recipe for the dough, but I always use the frozen stuff or make it in my bread machine. Recipe submitted by: Karen
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