“Secret” Recipe Cinnamon Rolls

It snowed ever so slightly on Thursday morning; it was the first of the year and the season. Talk about traffic snarls! I’m so glad I didn’t have anywhere to go. If you’ve ever spent a few seasons with my family, you know that a snow day automatically equates with cinnamon rolls. And good grief, can my mom (and my grandma before) make some kick butt cinnamon rolls. Eons ago when my mother owned a shoe store, she would find some way (maybe she could harness the space-time continuum??) to make them on a cold, snowy winter morning before heading to the shop. Point is this: if it’s snowing, you make them.

The recipe has never been a secret really, yet so many people assume that it is. Strange as it sounds, no one asked for it (usually) and it wasn’t like Mom or Grandma showed up with recipe in hand. That being said, there is some secret skill or method to making them truly “Mom”-worthy. I added my own photo but trust me, her rolls make Cinnabon look amateur. Mine are just edible. So…you want it? The recipe, that is.

Rhonda and Bernadine’s Sweet Rolls

1. Soften 2 packages of yeast in 1/4 c. lukewarm water with 2 tsp. of white sugar. Set aside

2. Scald 1 c. milk

3. Pour scalded milk over 1/4 c. of shortening and melt. Add 1/2 c. white sugar and 1 tsp. salt. Mix well and cool to lukewarm.

4. Add 2 beaten eggs and the yeast mixture to the scalded milk and shortening. Mix well. Add 3 c. flour. Mix well and continue to add flour, if needed, until a soft dough forms. (It should not be sticky but it should also not be too dry.)

5. Turn the dough out onto a floured surface and knead lightly, then turn dough over and let it rest for 10-15 minutes.

6. Knead a few times and place in an oiled bowl. Work the dough around to cover with oil. Place a cloth over the bowl and let rise in a warm place for about 1 hour.

7. Punch down the dough and divide in two. Roll each out into a rectangle (about 9X13 or 1/2 inch thick). Spread melted margarine over the dough. Sprinkle with cinnamon sugar. (Plan to use about 1 c. of sugar and 2 tsp. of cinnamon per half, or to taste).

8. Roll beginning at the short end and seal the final edge. Slice into 1-inch pieces. Using a long piece of thread works excellently!

9. Place rolls into a prepared pan sprayed with non-stick cooking spray and a tablespoon of vegetable oil. Cover with a towel and let rise for about 1 hour.

10. Pre-heat over to 400, then bake rolls for 20-25 minutes.

11. Cool just slightly, then frost with a mixture of powdered sugar, vanilla and milk. Whip up to taste but we typically use 1 c. of powdered sugar per pan, 1 tsp. vanilla and a tbls. or two of milk.

12. Cool, if you can wait, then eat (and vow to exercise hard tomorrow).

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