Grandma Klippel’s Cinnamon Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups flour
1 cup milk
2 eggs, beaten
¾ cup shortening
1 cup sugar
1 packet yeast
1 teaspoon salt
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Directions: |
Directions:Heat milk, add shortening, stir until melted, and let cool a bit. Add yeast to a little warm water (about 3 tablespoons). Stir milk mixture into flour, then add yeast, then eggs and salt. Beat together but don’t knead. Let rise in warm place until doubled, punch down. Repeat rising and punching down once or twice, then knead, divide into 3 parts and roll out each into rectangle on floured board. Brush with soft butter, sprinkle liberally with cinnamon sugar, roll up and cut. Place in greased muffin pan or baking sheet and let rise again until doubled. Bake at 375º for about 10 minutes or until nicely browned.
You may also sprinkle chopped walnuts or pecans over the cinnamon sugar before rolling up the dough. |
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Number Of
Servings: |
Number Of
Servings:Lots! (3 dozen) |
Preparation
Time: |
Preparation
Time:About 2 hours plus baking time |
Personal
Notes: |
Personal
Notes: Grandma always kept these in a big cream-colored bowl with a blue stripe in her little Los Angeles kitchen. She baked every Saturday, and usually also made Toll House cookies, pepparkakor, and often a chocolate or lemon cake. Visitors were always offered coffee and cinnamon rolls, and more. Grandma drank coffee the Swedish way, with a lump of sugar between her teeth (She had dentures, so no cavity worries!) If she was baking when we came, we kids liked to help brush on the butter and sprinkle the cinnamon sugar.
My family wants these rolls for every holiday. I often use frozen bread dough, but this is the real recipe! Either way, Grandma is there in spirit anytime cinnamon rolls are in the oven.
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