My Momma's Cinnamon Rolls

My mom makes the best cinnamon rolls.  I'm not bragging, it is simply a fact.  If you thought you, your mother, your sister, your neighbor or anyone else you've ever met makes the best rolls, I'm sorry to tell you, you are mistaken. Now that we've got that all cleared up, I'll continue.  She always makes them at Christmas.  She usually makes them before we come visit in the summer, and she will sometime make them when she's visiting us.  One always knows when cinnamon rolls are on her mind because she pulls out the biggest stainless steel bowl you have ever seen.  (Yes, she mixes her dough by hand.)  I do not own a bowl even close to it's mammoth proportions so I always have to half the recipe.  Except the first time I ever made the rolls by myself.  I was too young and inexperienced to realize just how much dough my mom's recipe makes.  About an hour into my first attempt I had Derek placed a panicked call to my parents.  I would have done it myself, but I was literally elbow deep in fluffy, sticky dough.  To say I was in over my head is not much of an overstatement.  I can still hear my dad laughing at me in my moment (hour) of panic.  Thanks Dad, now give Mom the PHONE!!!

I'm still working at getting making my rolls as good as my momma's, but every year I'm getting closer. One concession I've made to my already inferior product is I use my mixer.  It's too beautiful not to.  Disclaimer - I am not a food blogger nor am I attempting to be one.  But these cinnamon rolls just beg to be shared.

In the beginning... Did you know that the milk needs to be "scalded" to kill an enzyme that deactivates yeast?  Live and learn.  I used coconut milk instead of regular milk.  Works great.

Isn't yeast interesting.  That started out as a third cup of water.

 After it's all mixed, cover and let it rise. Tradition demands that it sit on your stove top with the light on over it.  Whether or not that makes it rise faster, I'm not really sure, but most traditions don't make all that much sense.

 After it's raised and fluffy, roll it out and spread the goop on.  If the goop is too hot it runs all over, so let it boil, then let it sit for a few minutes.

 Roll it up.  Good luck with that one.  Rolling it out flat and rolling it up poses the greatest risk of screwing up your rolls.  It should be thin, but not too thin.  And you'll need enough flour on the counter top so it doesn't stick, but not so much that it coats your dough.

 Slice them up. I use dental floss so they will still sort of resemble the shape I desire.  My mom uses a knife and produces perfect swirls.  It's crazy.

 Let them rise (again, on the stove under the light), then bake.  I love my convection oven. 

Love love love.

 Nice browned buns.  This is what half recipe looks like.

 Obviously we were a little anxious to eat them.  My mom makes icing.  My kids like frosting (also with coconut milk).  Either way is awesome. 

Our favorite way to eat them is with a big mug of hot chocolate.  Delicious!!!

Dough:

Dissolve 4 yeast cakes in 1/2 cup water and 2 T sugar - let grow until bubbly and frothy

Combine:

4 cups scalded milk

2 c sugar

1 1/2 cups oil

4 tsp salt

Mix in 3 cups of flour, then add the yeast mixture.  Add 9 cups of more flour, kneading to get a sticky but stiff batter.  (My mom's recipe actually says "Stir with a wooden spoon"... yeah, right.) Raise until double, roll out into a rectangle, spread filling (previously called goop), roll into a log and cut.  Place on a baking sheet (I think using a baking sheet gets a better caramelization on the bottom than using a glass 9x13).  Let rise for 2 hours then bake at 350 degrees for 20 minutes.  Cool, then frost.

Filling (for a half recipe):

2 sticks of butter

2 cups brown sugar

7 tsp cinnamon

Melt on a stove top to slight boil.

Glaze:

1 stick of butter

4 c powdered sugar

1/2 c milk

Mix together then spread over the rolls.