Cinnamon Rolls (Twelve rolls)
These classic cinnamon rolls, adapted from a 1900 cookbook, offer a comforting and satisfying treat. The recipe features a rich, buttery dough swirled with a sweet cinnamon filling, creating a delightful balance of flavors and textures. Baked to golden perfection, these rolls are perfect for breakfast, brunch, or a special dessert.
Ingredients
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 1 cup Milk (Originally scalded milk.)
- 1 packet Active dry yeast (Originally yeast cake.)
- 1/4 cup Water (Lukewarm water.)
- 1 1/2 cups All-purpose flour
- 3 tablespoons Butter (Melted.)
- 4 tablespoons Granulated sugar
- 1/4 cup Butter (Melted.)
- 1/2 cup Granulated sugar
- 1 tablespoon Ground cinnamon (Quantity estimated (not specified in original recipe))
- 1 cup All-purpose flour (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, combine the sugar, salt, and scalded milk. Let the mixture cool until lukewarm. In a small bowl, dissolve the yeast in the lukewarm water. Add the yeast mixture to the milk mixture. Add 1 1/2 cups of flour and mix well. Cover the bowl and let it rise in a warm place until doubled in bulk, about 1 hour.
- 2Once the dough has doubled in size, add the melted butter and 4 tablespoons of sugar. Add more flour, enough to make the dough manageable to knead. Knead the dough on a lightly floured surface. Roll the dough into a sheet about 1/2 inch thick. Spread with the melted butter, 1/2 cup sugar, and cinnamon. Roll up the dough like a jelly roll. Cut into slices about 3/4 inch thick. Place the slices in a greased baking pan, leaving about an inch of space between each roll. Let rise again for about 15 minutes.
- 3Preheat oven to 375°F (190°C). Bake for 25 minutes, or until golden brown.