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Mom's Famous Cinnamon Rolls

These giant cinnamon rolls are a special treat

at

Purple Chocolat Home

as they take a while to make.  Usually we make

them on Saturday morning.

My 17 year old just asked for them on his birthday

but since it was later in the day, I made them for him

the next day.

These rolls fit in perfectly with Bread Week.  They are a little

more complicated than regular rolls, but are not hard.

The trick to any roll is to have really moist dough.  This makes

a nice moist dough that is not too sticky.  Many beginning

bread makers add too much flour.  Don't be tempted to add

more flour.  It will be less sticky after it rises.

I developed this recipe after many tries - no one was complaining

when they had to taste test them.

I like to mix my butter, sugar, and cinnamon together and

then crumble it on top of the dough.  I also add just a

touch of flour to keep the cinnamon sugar from running out

of the rolls as they bake.

See how nicely this rolls up?  If you do have a little sticking

problem, use a dough scraper as you roll.

I always use parchment paper when I bake these.  That

also helps keep the cinnamon sugar from running out

of the rolls and it makes cleaning a breeze.

There is nothing like the smell of these in the oven.

Don't overbake the rolls, they should be just pale brown.

We make them large and keep them far apart on the pan.

These were 6 inches across.

No simple glaze, (never), but a rich buttery frosting.

I always put some sprinkles on them too.  It is fun letting

the kiddies choose their own sprinkles.

Mom's Famous Cinnamon Rolls

1 T. bread yeast (I use SAF)

1 T. sugar

1/2 C. warm water

(test it on your wrist - should feel warm but not hot, not cool)

Mix the above ingredients in a small bowl and set aside.

Scald 1 1/2 C. milk.  Add 1 1/2 C. cold water to that.

Mix in:

1/2 C. melted butter

3/4 C. sugar

3 large eggs

1 T. salt

5 C. all purpose flour

Place these ingredients in a large Kitchenaid bowl

(or other mixer bowl that can knead bread), and add

the yeast mixture to it.  Mix with the bread dough attachment

until well blended.  Add 4 1/2 C. more flour and let knead

for about 5-7 minutes or until smooth.

Spray the top of the dough with Pam and cover tightly

with plastic wrap. 

Let rise until double - usually 1- 1 1/2 hours.  Punch down

down.  Heavily flour counter and roll out to about a 10x15

oblong. 

Mix:

1/2 C. melted butter

2 C. packed brown sugar (I like dark brown if I have it)

4 T. cinnamon

1 tsp. flour

Sprinkle the sugar mix over the dough and roll up.

Using dental floss or a serrated knife, cut the rolls into

1 to 1 1/4 inch pieces.  Place on a parchment paper lined

baking sheet.  Cover lightly with paper towel.

 Let rise - usually about 20-30 minutes.

Bake in a 350 degree oven for 20 minutes.

Let cool.

Frost.

Frosting Recipe

1 C. softened butter (not margarine)

6 C. powdered sugar

2 tsp. clear vanilla

3-4 T. cold water

Place in a  large mixing bowl.  Beat with the

wire whip until creamy.  If it is too stiff to frost

easily, add more water, a half tablespoon at a time.

Garnish if desired with sprinkles or cinnamon sugar.

I have to share a quote I loved from a culinary mystery

I read - Lemon Tart, A Culinary Mystery, by Josi S.

Kilpack. 

 "Though never a very good dieter, she'd found a

rule of thumb that kept her from blimping out as her metabolism

aged - eat what you want, but not all of it.  So if she wanted 

cheesecake, she made cheesecake, had a slice, and took the

rest to a friend or someone in her church who needed a 

pick-me-up."  

 This is my philosophy with these huge

cinnamon rolls.  They make 15 to 18 large rolls. We usually

each enjoy one and then start planning who to deliver them

to.  Our neighbors love it when we make fresh cinnamon rolls!

MMmmmmmmmm!  I think there is still

one left in the kitchen..... See ya!

I will be posting with

Tasty Tuesdays

Wow Us Wednesday

Foodie Fridays

Favorite Things Saturday

Sweets for a Saturday