Thursday, May 13, 2010

Grandma's Cinnamon Rolls Recipe

My audience is clamoring for the recipe, so here it is.  I hope you love it as much as my family does!

Grandma K’s Overnight Cinnamon Rolls
You can cut this recipe in ½ to make only 18 cinnamon rolls
2 pkgs. dry yeast                      1 tsp salt
2 cups lukewarm water             1 egg
½ cup sugar                             6 level cups flour                                                                     
4 tbsp melted butter or margarine or oil
Grease big bowl - Dissolve yeast in lukewarm water
Add beaten egg, salt and sugar
Add 3 cups flour, mix
Add melted butter
Add last 3 cups flour, finish mixing
Cover with wax paper or loose wrap - Let stand until doubled in size
After it is doubled in size you may either tightly wrap it and put it in the refrigerator overnight or continue...I usually continue and put the prepared rolls in the refrigerator overnight.
Prepare 3 muffin pans (makes 36 rolls)
Grease pans
Place 1 pat butter in bottom of each cup
1 tsp brown sugar in each
Add nuts in each (walnuts or pecans) optional
Divide dough in ½
Roll dough (don’t be afraid to roll to big, it will shrink back)
Brush with more melted butter
Sprinkle cinnamon and hand crumble brown sugar over dough
Roll and cut into 18 slices
Place roll cut side up in muffin pan
Repeat with other ½ of dough
Cover airtight with saran and refrigerate overnight or let rise for two hours
Take out of refrigerator and let raise 2 hours
Bake at 325 for 20 minutes or 350 for 16 minutes (watch)
They will be light brown when done.
Flip muffin pan onto wax paper and remove pan - Enjoy! 

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