Monday, July 6, 2009

Cinnamon Rolls

A great Matheson specialty.

For the filling:
2 c brown sugar
4 c sugar
1/4 lb butter (1 stick)
1 c cinnamon

Cut together. Use 2/3 c., packed, per dozen rolls.

For the glaze:
1 1/2-2 T butter
3 c powdered sugar
1 t vanilla
3-5 T warn water, added 1 T at a time.

Enough for 2 dozen rolls.


Melissa said...

Where is the roll part of these cinnamon rolls? Please don't say that you use a recipe from the Joy, because I tried that one and it failed me! Maybe I'm not a dough person. I'm trying to master the cinnamon roll, so if you can offer any advice or assistance or maybe even rolling pin lessons, it would be greatly appreciated.

Rebekka said...

This is so so long ago now that you wrote this comment, but I finally made cinnamon rolls for the first time in my life, and I have answers.

Search for the "basic bread" recipe. This recipe will make 1 dozen cinnamon rolls. Note that the glaze recipe is for 2 dozen and the filling recipe is for lots and lots. I quartered it and had some left over after making 2 dozen. The basic bread recipe doubles easily.

I modified the basic bread recipe, on T.'s recommendation, by using 3 T of sugar (per loafsworth) instead of 2, and using soft butter.

Make the dough, let it rise, and punch it down. Roll it out into a huge huge rectangle. Put the filling over it and roll it up so its long side is maintained. Seal by pinching. Place in a greased dish.

I baked them at 350 for about 25 minutes, and they got a touch too bronze. This probably depends on your oven, etc. I would say check them at 20 minutes and every few minutes thereafter. For true Matheson cinnamon rolls, they should not at all be gooey or underdone-- they should carry the flavor and substance of a nice yeast roll, unlike many people's cinnamon rolls. But that doesn't mean to overbake them, either!

Rebekka said...

Of course you have to cut them with a sharp serrated knife into 12 rolls before placing them in the dish!