Friday, June 17, 2011
Grandma Pipp's Cinnamon Rolls
I am picky about my cinnamon rolls. Maybe it has something to do with growing up on these. They really are the best. And it's certainly not just me who thinks so! I am guessing that there are literally hundreds of people who know Grandma's rolls, and request them often. The first time I made them, I remember smelling the dough as it mixed, and it bringing me back to Grandma's kitchen. I love having recipes that are just as special (if not more so) for their memories as they are for the actual product.
I made this batch of rolls to bring to my new neighbors. She came over just a couple hours after I brought them to her house, and could not stop raving about them. She said Arnie's (a local bakery/restaurant) has nothing on these cinnamon rolls. I always just smile and give credit to Grandma. The dough is perfectly sweet and tender, and I think the real kicker is the glaze. Nothing beats brown sugar and butter in my book, and I usually find myself wishing I could just eat the entire bowl of glaze.
I cut the original recipe in half, to only make 24 rolls. If you wish to make the whole 48, you will have to dump the dough out of the mixer before adding the final cups of flour and finish kneading it on the counter. After the first raise, split the dough in half, and roll out each separately.
These are great for special occasions, or "just because I love you" gifts. They also freeze well; either before the final raise, or after baking but before glazing.
My Grandma loves bragging that all of her grand-daughters make these, because her daughters taught their daughters. I love these special family recipes, and plan to pass them on to my girls as well. Thanks, Grandma, we love you!
For the Dough:
2 cups milk
1 stick butter
2 packages yeast (4 1/2 tsp)
6-8 cups bread flour
2 tsp salt
3/4 cup sugar
For the Filling:
1/2 stick butter, at room temperature
Melt butter in microwave. Add milk and warm until 120*F. Mix yeast, 2 cups of flour, salt and sugar in bowl of stand mixer fitted with paddle attachment. Pour milk mixture into flour mixture, and mix for one minute on low, scraping the sides occasionally. Increase speed to med-low and mix for 3 minutes. Add eggs, one at a time, mixing briefly after each. Mix for an additional minute.
With mixer turned to low, add 2 more cups of flour, mixing until incorporated. Switch to dough hook, and add enough remaining flour to form a dough that pulls away from the sides and the bottom of the bowl while mixing. Knead on low for 5 minutes.
Form dough into a bowl and place in a large, lightly greased bowl. Cover with a clean kitchen towel and let it rise until doubled, less than an hour.
Generously flour your work surface. Roll dough out into a large rectangle, until about 1/4 inch thick. Using hands, spread softened butter over dough, leaving 1/2 inch border around the edges. I don't measure the brown sugar and cinnamon that I use in the filling--I simply sprinkle the sugar on by the handful, and smooth it out until it forms an even layer. I then sprinkle cinnamon until I can see an even layer of it on the brown sugar.
Starting at the far, long end of the dough, begin to tuck the edge over in a tight roll. Continue rolling dough toward your self, keeping it nice and tight. When it is completely rolled, pinch to seal, and turn it seam-side down. I use my hands, working from the middle out, to help form an even thickness across the whole log.
Using a sharp, non-serrated knife, trim the edges of the log, then slice the dough into 1 1/2 inch slices.
Lightly grease two 9x13 pans or 4 pie pans. Place rolls in pans, 12 in each 9x13, and 6 in each pie pan. Cover with a clean kitchen towel and let raise 35-50 minutes.
Preheat oven to 375*F.
Bake rolls 20-25 minutes, until golden brown. Let cool slightly, then prepare glaze.
For the Glaze:
1/2 stick butter
1/2 cup brown sugar
2 tsp vanilla
1 1/2 cups powdered sugar
Melt butter, then stir in remaining ingredients, starting with 2 Tbs of milk, and adding more, 1 tsp at a time, until glaze reaches a nice drizzling consistency. Drizzle over warm rolls.
Yield: 24 rolls
Source: Carol Pippenger