Of cinnamon rolls and heaven: Repost for LaWanda

 

just out of the oven!

Yes, I know the Bible doesn’t mention any cinnamon rolls in heaven.  But it also doesn’t say there won’t be any.

In the meantime, us mortals can only do our best making them.  My mother-in-law was famous for hers.  They were huge, gooey and melted in your mouth, especially when they were Just Out of the Oven.  Oh my. I made these for a garage sale once.  A man was near tears when I told him we had sold-out.  Yes, they’re that good.

Imagine my surprise when I discovered she used a bread mix to make them!Technically, they were from scratch.  But in my mind, a bread mix was cheating.  Silly me.  She ordered the mix by the case…or cases, as there was a secret stash in her basement pantry. Sadly, the company that made the mix no longer exists.  On to Plan B.

I watched her make them one day.  AH HA, I exclaimed.  THAT was the secret!  What was it?  Well, it wasn’t the dough recipe.  It was her technique as much as anything! Plus, no eggs. Also, lots of cream.

She was adamant on one thing…if the recipe calls for eggs, do NOT use them as eggs make bread tougher.  Add a little more liquid to make up for no eggs, but please, no eggs. I had NO idea eggs were that important but I kept quiet. Whatever that woman said about cooking was gospel.  Period.

So, to accommodate those who have requested Cinnamon Roll instructions, we shall begin…yep, this looks long, but I’m giving TWO ways of making these jewels. Be patient. 🙂

Mix up your favorite sweet roll recipe.  Just pick on out of a recipe book if you don’t have one.

Get your 9×12 pan ready. (I use Pyrex most of the time but I also use stainless pans and even disposable aluminum pans for gift giving.)  Melt a stick of BUTTER…not margerine…pour into the pan.  Rub some around the sides also.  Then sprinkle about 1/2 cup brown sugar over the butter.  Pour about a 1/2 cup to 3/4 cup heavy cream over the sugar as evenly as you can.

Butter, brown sugar, cinnamon, cream, in that order. Load that pan up!

On a floured surface, roll the dough into a rectangle, about 1/4- 1/2 ” thick or however suits you.  Spread 1 stick softened butter over dough.  Then sprinkle about 1 cup of brown sugar over the butter. Sprinkle cinnamon over the whole shabang.  Roll up lengthwise, seal the edges and slice.

Place each slice into the prepared pan.  (I put 3 across, 4 down in a 9×12 pan.)

Rolls in loaded pan, with packets of icing thawing on the side.

Let rise in an oven warmed to 150º, turn it off and put pan in.  After 30 mins., pour  lukewarm cream, a cup or so, over the rising slices. Yes, you heard that right.  Cream over the dough.  That’s what helps make the gooey stuff on the bottom of the rolls!!

The rolls are almost ready…I just poured the cream on. More rising to go.

Let the rolls rise till doubled. Or tripled. Again, to your taste, but around 1 1/2 hour.

Remove rolls from the oven and set the temp for 350º.  Be sure not to overbake. Watch closely.  You’ll get the exact timing down after a couple of times, but generally, about 20-25 mins.

When the rolls are light brown, remove from the oven and let cool.

Mix up some milk and powdered sugar and vanilla to a thick but pourable consistency.  Pour over the hot rolls.  That mixture will soak in and make the rolls even gooeyier.  Not sure that’s a word but in our family, it is.

Cinnamon Roll top

Cinnamon Roll bottom

Now the trick is to let them cool long enough so that you don’t burn your mouth and tongue when you can’t stand it any longer and dig into that first roll.

It’s ok.  I feel your pain.  Been there and have the burnt tongue to prove it.

Now, if mixing up all of this freaks you out, take a deep breath (Yes, Suz, this one’s for YOU!), go to the grocery store’s frozen food section…usually in the dinner roll section.  There you will find sack of Rhodes’ Cinnamon Rolls, 12 to a bag for $3.74.

I’m telling you, these things are good!  Follow the directions for fast or regular rising, but prepare your pans as above.  Let them rise, like we did above, and pour the cream over them halfway through the rising. Bake as per the bag directions.

One frozen roll next to a stick of butter so you can see the size of the rolls. Not big are they? They triple in size after rising. Not kidding.

Squeeze the enclosed icing into a bowl, thin with milk and add a bit of vanilla with a pinch of cinnamon. I don’t care for a ton of thick icing on top of the rolls.  It should kind of melt down into the roll!!  Can I get an amen on that?  Pour on the hot rolls as above.

You will thank me.  Your mama will thank me.  And the whole world will be a better place.  I promise.  OK, maybe “better” isn’t the right description.  The world will be a not so skinny place. Remember…this is pure and total comfort food, so it’s  ok to eat one.  Or two. I’m pretty sure the Lord won’t strike you dead with lightning if you eat more than one.

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