Cinnamon Rolls

Z fondly remembers helping out with some of the cooking when he was growing up (a kid has to earn some fun-money!). While chores in his house included the typical weekend cleaning activities — vacuuming, sweeping, mopping — as he got into middle and high school and as he became more capable, the chores gradually expanded to anything that the ‘rents didn’t necessarily look forward to doing themselves. He was happy to step in and help the family (the promise of $5.50 didn’t hurt).

This is one of the weekend breakfast recipes that Z would make when he was feeling energetic (you’ll see why it requires energy).  Picture it, 13-year-old Z, up early and eagerly reading from the recipe, preparing it with love (and money) in mind.

We owe the recipe — actually two since the dough is from one and the topping from another — to his mom who 16 years ago, found the recipes and cut them from a newspaper, and in so doing, gifted our future food-loving selves with a gift that keeps on giving (leftovers and the fat you’ll have to work off after).

We would love to give credit where credit is due, but we no longer know the original source.  So, this recipe is thanks to two phenomenal anonymous chefs, 16 years of adapting and the woman with foresight — Z’s mom.

We decided to make it at this year’s trip to A’s Uncle’s place out in Cape Cod. Z didn’t make $5.50 for doing it this time, but was still a lot of fun (and delicious to boot!).

 

Part 1 (the night before): Refrigerator Sweet Roll Dough

3 cups flour

½ cup sugar

1 tsp salt

1 package active dried yeast

½ cup (1 stick) butter or margarine, melted

1 cup water (120 to 130 degrees)

1 egg, lightly beaten, room temperature

Yields 15 (or 8 huge ones as we ended up making).

Since we were baking away from home, we decided to measure and parcel out what we needed before hitting the road.

Photo lost when the old site was hacked. (Taking stock of what we brought.) Newer posts will have photos.

In mixing bowl, combine flour, sugar, salt and yeast; stir well to blend.

Photo lost when the old site was hacked. (Pre-mixed dry ingredients) Newer posts will have photos.

Melt the stick of butter and add water and egg.

Photo lost when the old site was hacked. (Eggs, water, and butter — Oh my!) Newer posts will have photos.

Stir into dry ingredients until liquid is incorporated.

Photo lost when the old site was hacked. (Wet and dry ingredients combined.) Newer posts will have photos.

Turn into a greased 2-quart refrigerator container with tight-fitting lid (or tightly covered with saran wrap which is what we did) and refrigerate at least 8 hours or overnight, before shaping and baking. The dough is said to keep well up to 5 days if refrigerated, but we’ve always just done it the night before.

Photo lost when the old site was hacked. (What the dough will look like when it rises.) Newer posts will have photos.

Part 2: The next day, when the dough has risen

* In high school, Z remembers going on runs with his dad a lot — and would plan the making of this meal around those runs (and would also feel better about eating these, having gotten some exercise). You’ll see why in a bit — but if you have an activity that can keep you busy for an hour or so, that you can do when taking a break while the dough rises again, then that’s a way to make this recipe seem less time-intensive.

In any case, start with the topping.

 

Topping

½ cup (1 stick) butter or margarine

½ cup brown sugar, packed

¼ cup molasses

2 tbsp water

 

Make topping in small saucepan. Combine all ingredients and bring to boil over low heat, stirring occasionally.

2 photos lost when the old site was hacked. (Combining ingredients in a saucepan.; Sauce cooking.) Newer posts will have photos.

Grease a 13X9-inch pan. Pour topping syrup evenly over pan bottom (and save about 1/3 for later), tipping to coat. Set aside.

Photo lost when the old site was hacked. (Even coat of topping.) Newer posts will have photos.

Preheat oven to 375 degrees and then punch down dough.

Photo lost when the old site was hacked. (First punch.) Newer posts will have photos.

Roll dough out on lightly floured surface into a 15X9 inch rectangle.

Photo lost when the old site was hacked. (Rolled out dough.) Newer posts will have photos.

Inside Stuff

3 tbsp butter

½ cup brown sugar

1 tbsp cinnamon

¾ cup raisins

Melt butter and spread over dough, sprinkle with brown sugar and cinnamon, then with raisins.

Photo lost when the old site was hacked. (With the innards…) Newer posts will have photos.

Slice up dough into strips.

Photo lost when the old site was hacked. (Cut up…) Newer posts will have photos.

Roll up and place in with topping.

Photo lost when the old site was hacked. (With topping…) Newer posts will have photos.

Place slices of dough in rows. Cover and let rise until doubled, about 1-1/2 to 2 hours. *Go for a run, or otherwise make yourself busy so you don’t have to wait around too much.

Photo lost when the old site was hacked. (The rolls have risen!) Newer posts will have photos.

Now you can use the rest of the sauce to pour over the now-risen rolls.

Photo lost when the old site was hacked. (Sauced.) Newer posts will have photos.

Bake 25-30 minutes or until browned.

Photo lost when the old site was hacked. (Fresh out of the oven.) Newer posts will have photos.

Immediately invert onto cookie sheet or baking rack, leaving pan in place 10 to 15 minutes for syrup to drain down.

Photo lost when the old site was hacked. (Flipped.) Newer posts will have photos.

This was the second time that we have made the recipe together, but probably Z’s 1,432,379th time. It is still just as good as the first time — and if you’ve got the time, it comes highly recommended by all who have tried it.