Today was the day for paying homage to my grandmother and her traditional tiny cinnamon roll recipe. It is exciting and fun and brings back so many memories.
The first four ingredients are combined over low heat (this recipe was actually tripled) and then allowed to cool to lukewarm temperature:
2 cups milk
3/4 c. sugar
3/4 c. butter
1 tsp. salt
While the above is cooling, dissolve 2 pkg (or 4.5 tsp) of yeast in 1/4 c. of warm water and wait until it foams up.
Then, add 1 cup flour to milk mixture along with softened yeast. Add 3 eggs. Beat well.
Add remaining 4 cups of flour (beat after each addition) and beat well.
Put ball in a bowl.
Cover bowl and put in a warm spot in the kitchen.
Let dough rise until double in bulk (about one hour). Push/punch it down and let it rise again (about another hour).
Separate the dough in to four sections, and have flour on hand to help counter the stickiness of the dough. Roll out the dough. Spread butter (melted) and cinnamon sugar on the dough.
Roll up the dough so that the total diameter is about 1.5 inches.
Slice the roll and dip the slice (flat spiral side) into melted butter and then in cinnamon sugar.
Place in pan (sugar side up). Bake at 375 degrees for 20-25 minutes.
My oven works best at 22 minutes.
Ahh! Perfect for a cinnamon-licious Christmas (the triple recipe made more than 250)
These are always much-appreciated in our family!
(p.s. the key to this recipe is having ample melted butter on hand to brush over the rolls before baking, after baking, and before serving. enjoy!)