"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cinnamon Rolls, by Nancy Watson, is from The McCormick Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Recipe for Grandma Houghtaling's Super Rolls About 3/4 lb softened butter 1 1/4 lb brown sugar ground cinnamon chopped nuts, if desired
When you reach the part of the recipe to shape into rolls, Turn the dough out onto a surface and roll out with a rolling pin into a rectangle about 3/4" thick. Slather the surface with butter spreading it with a table knife or your hand. Sprinkle with cinnamon and spread 1 lb of brown sugar over top. Roll up in jelly roll fashion. Cut into about 1" slices. Melt about 1/4 lb butter with 3/4 C brown sugar and 1 tbsp water in a sauce pan. Mix until blended. Pour this into the pans you are going to bake your rolls in. Sprinkle with nuts if you desire. Now place rolls cut side down into pans. I use a 9 by 13 and a 9 by 9 for this amount of dough. Or however many pans you need. Cover with towels and let rise until double (about an hour). Bake at 350º for 25 min.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.