Cinnamon Rolls from Mom Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mix: 1/4 cup sugar, 1 tbsp yeast, and 1 1/2 cups flour.
Add: 1 1/2 cups milk.
Beat and let sit till bubbles appear on surface.
Beat in 1 egg and 1/4 cup margarine.
Change to dough hook.
Add 1 1/4 tsp salt and 1 3/4–2 cups flour.
Beat with dough hook till well mixed.
Put dough on lightly floured surface and knead lightly.
Spray bowl with cooking spray, add dough; spray dough with cooking spray. Let rise in warm place 1 hour, punching down every 15 minutes.
Roll out. Sprinkle with cinnamon, pour some sauce over. Roll up. Cut into 12 pieces and place in pan. Pour rest of sauce over. Let rise till double (15-20 minutes). Bake 30 minutes at 350.
Caramel sauce:
1 1/2 cup brown sugar
1/2 cup margarine
1/4 cup sour cream
1/4 tsp vanilla
Bring sugar and margarine to a boil. Add sour cream and vanilla. Sour cream is the secret ingredient that makes it so delicious! Enough sauce for 1 9x13 pan of rolls.
Sauce variation: Add 1 1/2 tsp instant coffee and do 1/2 tsp maple flavouring instead of vanilla for a yummy variety.
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Directions: |
Directions:
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Personal
Notes: |
Personal
Notes: When I was learning to cook and bake, Mom wrote this recipe down for me, just like this. I loved the specific directions. Her cinnamon rolls were the best!
I sometimes do this recipe in 2 9x13 pans.
I also love to stick them unbaked in the freezer (right after forming into rolls—do not let rise the second time.) Thaw in fridge overnight, and bake in the morning. Fresh rolls for breakfast!
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