traditional cinnamon rolls
Happy New Year 2017
Today is about doing absolutely nothing. Well…watching college football and serving up the traditional food of love that is all prepared and waiting in the freezer. For me that equates to “nothing.”
It’s surprising how simple the preparations are, too.
Our traditional New Year’s Day breakfast has always been:
One Hour Cinnamon Rolls
3 1/2 to 4 cups flour
2 packages dry yeast
1/2 cup warm water
3 tablespoons sugar
2 teaspoons salt
1 cup scalded milk
2 tablespoons butter
Dissolve yeast and 1 tablespoons sugar in warm water. Allow it to stand about 10 minutes to “proof ” the yeast. Scald milk and butter until butter just begins to melt. In a large bowl, combine 1 1/2 cups of the flour, 2 tablespoons sugar and the salt. Add the milk and butter. Add the yeast and water. Add the egg. Beat well. Add enough of the remaining flour to make a firm dough. Knead on a floured board until elastic. Place in greased bowl, turning to grease the top. Cover and let rise in a warm oven. (to warm the oven – turn it on the lowest setting for a minute or two, then turn it off, BEFORE putting the dough in.)
After 15 minutes remove the bowl, punch the dough down and turn out on a lightly floured surface. Roll dough into a rectangle about 13″ x 18″ and 1/2 inch thick. Brush with 2 or 3 tablespoons of melted butter.
Sprinkle with 1/3 to 1/2 cup sugar and cinnamon to your taste. (Lately I’ve been using brown sugar and we like the richness it adds) Roll the dough, jelly roll fashion, and cut into 12 equal rolls. Place in a greased 9″ x 13″ glass pan.
Cover and return to the oven to raise for another 15 minutes. Remove cover. Turn oven to 375° F and bake 30 to 35 minutes or until golden brown.
Glaze with 1/2 cup confectioners sugar 3 tablespoons butter and 1 teaspoon vanilla, moistened with just enough cream to make the mixture spread easily.
When the family was close to us and came for Holidays I baked two or three pans, expecting them to be gone by evening. Now-a-days, when the family is thousands of miles away, scattered across the US, I bake a single batch, divide ’em into two 9 inch cake pans and freeze one to frost and serve another day. The rolls are just as good. The days are much more quiet though.
So.o.o the Rose Bowl is about to come on TV. I’m off to another tradition.