yoda@intuit.com (Joseph Jacobs) (09/18/90)
The following recipe is handed down from my mother. I like
cinnamon rolls in general, but these are far and away better than any
I have ever had elsewhere. The sugar and cream makes its own glaze
as the rolls cook--much better than post-cooking addition of a glaze.
Joseph
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Cinnamon Rolls
Dough
1 stick (1/2 cup) butter
1/4 cup warm water
2 pkgs yeast
2 eggs
1/2 cup sugar
1 1/2 cup milk
1 1/2 tsp. salt
5 cups flour
Fillings
2/3 cup sugar
1 1/2 tsp cinnamon
2 cups sugar
cream or half-and-half
Melt butter and set aside. Put yeast in 1/4 cup warm water
and set aside. Beat eggs. Stir in sugar, salt, and milk. Stir in
butter and yeast. Add flour and mix well. Let rise at room temperature
for 1 1/2 to 2 hours. Roll into rectangle and brush with melted butter.
Sprinkle with mix of 2/3 cup sugar and 1 1/2 tsp. cinnamon. Roll up
and slice 1 to 1 1/2 inches thick. Place in pan and let rise. After
rising, cover with a combination of 2 cups sugar and just enough cream
to make the sugar have a pudding-like consistency. Let set 10 minutes.
Bake for 30-40 minutes at 350 degrees.