A few days ago I posted some ancestry pictures on Facebook for a cousin of mine. Another cousin of mine saw my posting and commented on how much she missed my grandma and her cinnamon rolls.
My grandma made everyone a pan of cinnamon rolls on at Christmas and Easter. EVERY person/couple would get their OWN pan. My brother's never had raisins, everyone else? Raisins. Grandma would wake up at 4 or 5 and start making pans and pans of rolls. Then, she would be late. My mom went crazy! She didn't have to make all the rolls! She was always an hour...or even two...late. So my mom decided that she would tell my grandma the wrong time, an earlier time, because the food was always cold and the family was always waiting. What did grandma do? She showed up on time for the first time in her life. Grandma found out the rouse and was hot! with my mom.
After sewing the class blanket (for my little friend that had surgery the other day) and running Bubba around to all his social engagements today, I made some of Grandma's cinnamon rolls. Of coarse they weren't ready until 7 p.m., but boy, were they yummy.
Grandma Aileen’s Cinnamon Rolls
½ cup milk
½ cup sugar
1 tsp. salt
6 T butter
½ cup warm water (105-115’)
2 pkgs active dry yeast
2 eggs beaten
4 ½ cups sifted all purpose flour
Brown sugar, butter and raisins...
1. In small sauce pan, heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, salt, and butter, stirring until butter is melted. Let cool to lukewarm (a drop on wrist will not feel warm).
2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl stirring until dissolved. Stir in milk mixture.
3. Add egg and 3 cups of flour; beat with wooden spoon until smooth. Add rest of flour; beat until dough is smooth and leaves the sides of the bowl.
4. Turn out dough onto lightly floured surface. Knead until dough is satiny and elastic and blisters appear on surface.
5. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place, free from drafts, until double in bulk – 1 to 1 ½ hours.
6. Punch down with fits. Turn onto lightly floured surface; knead 10-15 times.
7. Shape and fill. Roll out into rectangle. Spread with butter, sugar, cinnamon and raisins. Roll up and cut into 1 ½” slices. Place in greased pan and let raise until double. Bake at 350 for 20 minutes.