Recipe from the collection of: Designs by Jeanne R
Wow, here’s a recipe that takes me back, it was an absolute staple in our home, and it comes from my Mom’s sourdough cookbook that I mentioned in an earlier post. This has and always will be my very favorite cinnamon roll recipe! Just remember that if you’d like it for breakfast, you’ll need to start the “sponge” the night before. Believe me, it’s well worth the planning! Let’s get started…
1 cup undiluted evaporated milk
2 cups unsifted flour
Combine the starter, evaporated milk, and the 2 cups of flour in a large bowl; cover and leave at room temperature overnight.
The next morning, beat together:
1/4 cup butter, softened
3 tablespoons sugar
Then add this to the sourdough mixture.
Combine the dry ingredients, mixing well:
1 – 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
(I like to add a little cinnamon to the dry ingredients, maybe 1 teaspoon or so).
Mix the dry ingredients into the wet, then turn onto a floured board. Knead until the surface is “satiny” and doesn’t stick to the board.
Roll the dough into a rectangle, 8″ x 16″
Brush the dough with about 2 tablespoons melted butter, then sprinkle with a mixture of
1/4 cup brown sugar
1 – 1/2 teaspoons cinnamon
Roll up the dough, lengthwise
Cut into about 1 – 3/4″ pieces (or more as I have done here)
Dip each side in some additional melted butter, then place in a 9″ baking dish
Cover loosely, and let rise in a warm place for about 1 hour or until nearly doubled.
Remove covering, and bake at 375 degrees For 25-30 minutes, or until crust is dark golden.
I make a simple glaze, mixing together about…
2 cups powdered sugar
1 teaspoon vanilla
milk, a little at a time until you reach the desired consistency
Pour over the cinnamon rolls while they’re still warm, save any extra to serve on the side.
You’re gonna love this one…I promise!