Killer Cinnamon Rolls….the Moore way  ;o)

Do any of you remember “years ago” in the Jackson Mall there was a place that sold Cinnamon Rolls….killer Cinnamon rolls.  Chase and I were over there for something, we walked in that mall and we could smell them.  We looked until we found them and Chase said after taking a bite….”Mom, these are the closest to yours I’ve ever tasted, but not as good as yours.”  Hey, what can I say….he’s always been smart.  ;o)  But they were wonderful and I saw right then….mine needed even more cinnamon.  So if you like cinnamon, pour it on for Killer Cinnamon Rolls!!!

Ingredients ready to mix.  I had already put my yeast and flour in when I remembered my photo.  I clean up and put away as I mix.

Add:

1 pkg yeast       

1 C flour (plain)        

1 t salt           

¼ C sugar      

1/3 C dry milk

Mix.

Add:

1 ¼ C hot water        

2 T oil           

1 egg

Whisk until smooth.

Add:

2 ½ C flour

Mix with large wooden spoon until sticky.

Cover and let rise about an hour in a warm place.  (I turn my oven on for just a couple of minutes, turn it off, and stick my covered bowl in the warm oven…..be sure it is not hot!)

The dough has risen.

2 cups of flour for kneading dough with your hands – spatula dough out on top of  flour….trying not to let dough get off flour.

Knead, being careful to pick up a little of the flour with your finger tips when you first start because it will be very sticky.

All kneaded and ready to roll out the dough.

You can see I started rolling out with my small rolling pin and that is fine if that is what you have,…….. but, my dad bought out a bakery “years ago” and when we were down from Alaska and daddy held up that big old rolling pin and said “the next time you’re down in the car you can take this back with you”.  My eyes got big and I told him, “If you mean you are giving that to me, it is going back on the plane in my suitcase”…..and it did.  I made lots of breads and donuts in AK and that big old rolling pin was priceless.  I’ve enjoyed it so much ever since….it came back to MS in the car with me when I returned for good  ;o)

You see in the back my Pam sprayed baking dish with “Light Aunt Jamima” syrup covering the bottom and a good sprinkling of cinnamon over the syrup.  We like the buns a little sticky on the bottom and the “light” syrup gives it that without being too, too sweet.  But that is only added because we like it like that.  It isn’t necessary. 

All rolled out and ready for the first layer, which is softened butter.

First layer …..Butter or margarine

Second layer …..Sugar ....sorry I have no idea how much this is….to taste  ;o)

Third layer ……Cinnamon….yes, I use a lot of cinnamon.

Fourth layer ……Pecans….about 1 ½ cups chopped

Roll it up and seal edges with a little dap of water.

Half it, then half those….yes, quarter it  ;o)

Then cut each quarter into thirds. 

I press them down a little with my hand to flatten them all together.  I lightly spray the top with Pam just to keep them from getting crusty.  They are ready to go into a warm place for about an hour (I warm my oven again).

The cinnamon rolls have risen and are ready to go back into the preheated 350° oven to brown just until the top and bottom start to brown….. if you are going to freeze them and bring them out and brown and serve them later.  If you are going to bake and serve….then bake until golden brown.

Before serving…………offer a drizzling glaze for the top.

Almond Glaze

2 C Confectioners’ sugar

Pinch of salt

Enough milk to make it drizzle when mixed smooth

¼ t Almond flavoring or your fav extract (I’m sure I put more  ;o)

Ingredients:

1 pkg yeast       

1 C flour (plain)        

1 t salt           

¼ C sugar      

1/3 C dry milk

1 ¼ C hot water        

2 T oil           

1 egg

2 ½ C flour

2 C of flour for kneading

Pam for baking dish

Aunt Jamima Syrup if desired

Cinnamon to sprinkle on of syrup if desired

¼ C Butter or margarine softened for first layer

Sugar for second layer (as much or as little as you like)

Cinnamon for third layer (as much or as little as you like)

Chopped pecans for fourth layer (as much or as little as you like)

Pam to spray top (if you like)

Almond Glaze

2 C Confectioners’ sugar

Pinch of salt

Enough milk to make it drizzle when mixed smooth

¼ t Almond flavoring or your fav extract

I hope these help you make some memories.  This is the first time I’ve ever written the recipe out.  I’ve always used my easy roll recipe and just put them together….so feel free to change and make them the way your family likes.  I use the same easy roll recipe to make Onion Cheese rolls

….Hey a recipe is just a suggestion  ;o)