Last month when I shot into Joshua Tree for the day, I crashed a friend’s brunch party and got to eat some very delicious brunch foods. One dish really hit the spot and I asked for the recipe. I plan to make these Homemade Cinnamon Rolls in the near future. I got the recipe from Juliet, but she credits her grandma, Sylvia Janike.
Basic dough recipe
(this recipe can be used for dinner rolls (good with fresh herbs mixed in or sesame
seeds on top), cinnamon rolls, kolaches (Czech pastry) …probably most any “roll recipe.”
1 pkg. of yeast
2 large eggs, plus enough milk to make 2 cups of
1/4 cup warm water
1/2 cup melted butter
1 1/2 teaspoon salt
1/2 cup sugar (scant)
6 cups flour (or until dough is “right” – meaning it is sticky, but you can still work with it)
cinnamon to taste
Add yeast to warm water (a pinch of sugar activates the yeast.)
Warm milk without the eggs (1 3/4 cup milk).Â Melt butter and add to warm milk to make 2 cups of liquid mixture).
Add sugar and salt to mixture of milk.
Put in well beaten eggs (make sure milk mixture is cool enough so it doesn’t “cook” the eggs).Â Add the yeast.
Add 3 cups flour and gradually put in the rest until dough is smooth and doesn’t stick to the spoon (dough looks sticky, but just enough so you can work with it.)
Grease bowl, put dough in bowl, and let dough rise.
Punch dough down, and let it rise again.
For forming cinnamon rolls. . .
On floured surface, roll out dough mixture.
Spread melted butter and sugar mixture on dough (raisins or different kinds of nuts can be added if desired).Â Sprinkle cinnamon liberally to taste. From edge of dough, roll into a long cylinder shape.Â Slice dough into sections, giving cinnamon rolls their shape.
Place rolls in greased baking dish.Â Cover, and let rolls rise again.
Bake at 350 degrees for 12-15 minutes.
Put frosting on rolls while they are still warm.
Frosting recipe.Â Any is good.Â I have used a mixture of powdered sugar, milk and melted butter (to the desired consistency).
Best eaten when they are freshly baked.