I am enjoying my time in Houston with my family SO much! Catching up with cousins we haven't seen in years and reminiscing is the perfect time for me to make a couple family favorites — Pepperoni Rolls and Cinnamon Rolls from scratch. I think the batches I baked this evening are some of the best I have ever made.
The cinnamon rolls are an adaptation of my Great Aunt Nellie's recipe as my mom learned to make them from her when she came to visit us. The optional icing recipe is my Great Aunt Katie's recipe, also as learned by my mom and passed down to me.
Cinnamon Rolls
2 packets active dry yeast
1/2 cup warm water
2 teaspoons sugar
1/2 cup scalded milk (DO NOT Boil)
1/2 cup shortening
1 1/2 teaspoon salt
1/4 cup sugar
2 eggs
4 cups flour1 stick butter
2 cups sugar
3 tablespoons cinnamon
1 recipe Whipped Cream Icing (optional)
Preheat oven to 350º.
In a small bowl, mix 2 teaspoons sugar, water and yeast and let it rise (double).
In a small sauce pan, scald the milk. Stir constantly. Do not allow it to boil. Mix in the shortening and allow to cool to room temperature.
In a large bowl, combine flour (except 1 cup), salt and 1/4 cup of sugar. Add the yeast mixture. Mix well. Add milk and shortening mixture.
Beat eggs well and ad them to the mixture. The dough will be very sticky. Add the last cup of flour, mix thoroughly and kneed until dough doesn't stick to a clean finger.
Place dough in a large, lightly buttered bowl. Cover and allow to rise about 1 1/2 hours in a warm, non drafty place.
Punch down and let rest 10–15 minutes.
Roll dough out onto a lightly floured surface. Spread butter all over dough and coat with sugar and cinnamon.
Roll up like a jelly roll and cut into pieces. Place against one another on a baking sheet. Cover and let rise 20 minutes.
Bake at 350º for 15–20 minutes or until dough is golden and filling is bubbling.
You can serve the rolls as-is, glaze them with a simple powdered sugar glaze or ice them with the following Whipped Butter Cream Icing. Serve and enjoy!
Whipped Butter Cream Icing
5 tablespoons flour
1 cup milk
1 cup butter (or 1/2 cup butter and 1/2 cup shortening)
1 cup sugar
1 teaspoon vanilla
In a small saucepan, cook flour and milk over medium-low heat. Stir constantly until a paste is formed. This can take 10-15 minutes, be patient and watch closely so the mixture won't burn. Allow to cool thoroughly. Use an ice bath to speed cooling if you would like.
While the paste cools, cream butter, sugar and vanilla in a large bowl. Add cooled paste and whip until light and creamy with an electric mixer on high.
