Cinnamon Rolls

This recipe comes from my Grandma Eileen Smith, whose mother Dorothy Sorenson Kinnick immigrated from Denmark in 1904. It's written a bit differently, because it's based on an oral description of the recipe. Basically, grandma told me the recipe and I wrote it down. Grandma would have fresh rolls in an aluminum pan sitting out on the "porch" when we would visit. If you want to make half the dough into plain rolls as the recipe indicates, you'll need to improvise as further instructions are not provided. One of the classic "Danish" pastries.

Cinnamon Rolls

1 1/2 C. scalded milk
1 stick of butter
2/3 C. sugar
Stir until butter melts.
Add 1 C. cold water and 3 pkgs. of dry yeast
Stir in and let it stand until bubbly (15 minutes).
Add 3 eggs (beaten with a fork) and 2 tsp. salt.
Add 5 C. flour.
Beat well and add about 2 more Cups flour.
Put it on a floured board and cover with a tupperwear bowl and let it rest 10 minutes.

Kneed 2-3 minutes.

Put it into a greased bowl and let it rise about an hour.

Flatten 1/2 the dough on a floured surface.

Spread flattened dough with butter.
Mix 1/2 C. sugar and 1 tsp. cinnamon, sprinkle on top.

Roll up and cut with a piece of thread.

If you make it all into cinnamon rolls, you'll need to double the filling for the other half of dough. I usually make half of it into plain rolls and half into cinnamon rolls.

Depending upon how thick you cut them and how close you put them in the pan. The recipe says 1/2 recipe in a 9x13 pan, but they are really thick and hard to get done in the middle so I usually make them half that big.

Bake at 350 degrees, 15-20 minutes.

Recipe Credit: Eileen Kinnick Smith (1918-1999)