Cinnamon Rolls
Reunion Recipe Favorite Number One has to be homemade cinnamon rolls for Sunday morning breakfast.
The teenagers in camp for the reunion are the workhorses for this event/meal. So this year, there were three 14 and 15-year-old guys, Ben, Michael and Brad. They turned out to be pretty good in the kitchen, amiable, a little smart-mouthed, and a lot of fun. They even found a radio station that worked for all of us.
You certainly wouldn’t want to try this on a campout, but if you have access to a reasonable kitchen, try out this recipe for homemade cinnamon rolls.
Dissolve 1 packet of yeast in 1 cup warm water.
Add 1 cup sugar, then stir until dissolved.
Add 1 cup scalded then cooled milk.
Stir in 4 cups flour and mix well.
Turn out on floured counter and knead well, about 10 minutes.
Oil bowl, put dough in, then turn to coat in oil. Cover and let rise 1 - 1 1/2 hours.
Divide dough into two batches. Roll out one batch to a circle about 1/4 inch thick. Ladel on about 1/2 cup of melted butter, 1/2 c. brown sugar, and a tablespoon of cinnamon. Adjust to taste. Roll up the circle of dough, slice about 1 inch thick, then pack onto a baking sheet. Repeat with remaining batch of dough. Cover with plastic wrap and refrigerate overnight. Let rise about 1 1/2 hours if not refrigerated, then bake at 350 F for about 35 minutes. If refrigerated, take them out about 2 hours before baking. For best results, turn the cinnamon rolls out of the pan upside down so the caramel sticks to them instead of the bottom of the pan.
A small vat of powdered sugar icing doesn’t hurt either.
Thanks, Michael, Ben and Brad. I had a great time.
