Grandma Delsie's Cinnamon Rolls will have you salivating with the aromas filtering from your kitchen as they bake. This recipe is from my grandma's recipe of her Dinner Rolls including, notes and instructions on how to make the Cinnamon Rolls, the delicious cinnamon filling and the icing to top them. These rolls do not need sugar added to the dough. They are light and airy, filled with sweet cinnamon goodness, and just the right amount of sweet frosting on top.
EVERY TIME I BAKE THESE FOR MY FAMILY, MY FIRST MEMORY OF THESE ROLLS COMES BACK TO ME. I WAS 4 YEARS OLD AND I WAS OUT ON THE TRACTOR WITH GRANDPA ONE CHILLY MORNING AND WE HAD JUST LEFT THE BARN AND WE WERE MOVING HAY TO THE PASTURE FOR HIS COWS.
I CAUGHT A WHIFF OF SOMETHING IN THE AIR. I
SAID, "GRANDPA, WHAT IS THAT GOOD SMELL? HE LIFTED HIS HEAD AND SNIFFED THE AIR, AND SAID, "OOH WEE! GRANDMA'S BAKING CINNAMON ROLLS.
.” I WAS SITTING ON HIS LAP AND HE TURNED THAT TRACTOR AROUND SO FAST THAT I ALMOST FELL OFF. WE GOT TO THE HOUSE AND RACED INSIDE THE KITCHEN DOOR AND I GUESS GRANDMA HAD BEEN WATCHING US FROM THE WINDOW.
SHE WAS STANDING THERE WITH HER ROLLING PIN, SLAPPING IT IN HER HAND. SHE LOOKED STERNLY AT GRANDPA AND SAID, “IF YOU EVER DRIVE THE TRACTOR LIKE THAT AGAIN WHILE THAT CHILD IS WITH YOU, YOU’RE GOING TO BE SEEING STARS."
GRANDPA AND I SAT DOWN AND GRANDMA PLACED A GLASS OF MILK AND ONE OF THOSE BIG CINNAMON ROLLS IN FRONT OF US, AND WHEN GRANDMA HAD HER BACK TO US, I LEANED IN AND WHISPERED, “GRANDPA, THIS IS SO YUMMY, I THINK IT’S WORTH SEEING THE STARS.”
GRANDPA SMILED BACK AT ME AND WINKED AND FROM THEN ON WHEN I WAS WITH GRANDPA ON THE TRACTOR I WOULD SAY, “GO FASTER GRANDPA,” AND HE WOULD REPLY, “NO SIREE, GRANDPA DON’T WANT TO SEE STARS TODAY,” AND WE WOULD LAUGH AND GIGGLE.
active dry yeast
warm water(120 t0 115 degrees)
4 1/4 to 4 3/4 cups sifted flour
3Add 1½ cups of the measured flour to milk mixture; beat well. If not using a mixer, beat with a wooden spoon.
5Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky.
7Knead, incorporating a little more flour as necessary, until smooth, satiny, and no longer sticky, about 8 to 10 minutes. Keep your hands dusted with flour to prevent sticking. Kneading is necessary to produce the great texture of these rolls.
8Place in lightly greased bowl, invert to grease top, cover and let rise until doubled, for 1 to 1 ½ hours. Punch down and turn onto board. Divide in half. Lightly grease counter or board and Roll each half into 14 x 6 inch rectangle.
9For the filling, combine 1 cup of sugar, 1/2 cup of melted butter, and1 tbsp. ground cinnamon. Spread half of the mixture on each rectangle. Scatter ½ cup of raisins on each rectangle.(optional)
Roll up the rectangle lengthwise as for jelly roll: Seal the edges and cut into 1 inch slices. Put cut side down in 2 well greased square baking pans. Cover and let rise until doubled. Brush butter on the tops very lightly.
11Makes 32 rolls, however, the exact number will depend on the size you cut them.
Note 1: For icing, mix 1 cup confectioner’s sugar with milk or cream to enable spreading consistency, and add 1/2 tsp, vanilla and a dash of salt. Frost while rolls are still warm.
Note 2: Though this dough can be made by hand mixing, I mixed the dough in my Kitchen Aid mixer. I let the Kitchen aid mixer knead the dough for 10 minutes on low and then I hand kneaded the dough another 5 minutes before placing them in the bowl to rise.
Note 3. I like to let my dough rise in the oven. I cover it with a lightweight cloth and put it in the oven. I put a shallow pan of hot water beneath the bowl of dough on a lower rack in the oven.
Note 4: I cut the rolls between 1 1/2 inches and 2 inches because grandma’s cinnamon rolls were always big. These can be baked in round, rectangle, or square pans.