My mother always says she can’t cook worth beans, but there are a few things she can cook well. Cinnamon rolls are definitely one of them and they are GOOD!
We have these for Christmas and holidays every year since I was little and they are always something we looked forward to having.
Her recipe is derived from a recipe in my mother’s family cook book. It was a recipe for white sandwich bread that my mother used as her base dough for her cinnamon rolls and she has been making them forever.
I am so honored to be able to share one of my families favorite recipes. Just like my father’s french bread, this recipe is very special to me. I have tweaked a few things in the original recipe to make it work for high volume at the Secret Garden Cafe.
See recipe below:
By: Chef Sarah DeVight
| Prep Time: 1 Hour | Bake: 30 Minutes | Serving: 12 | Course: Dessert |
| INGREDIENTS 8 Cups all purpose flour 3 Tbsp sugar 3 Tsp dry active yeast 1/2 Tsp sugar 1/2 Cup warm water 1 Tsp salt 4 Cups scalded milk (110 F) 1/2 Cup vegetable oil |
| STEPS 1. Proof yeast by adding yeast to warm water and sprinkling in a 1/2 tsp of sugar. let rest for 5 minutes 2. Scald milk and add vegetable oil to it. 3. in a large mixing bowl, combine flour, sugar and salt. Make a well in the center to add liquids. 4. Add scalded milk and begin mixing from center of the well. 5. Add yeast. Mix in bowl until it forms a ball 6. Lightly flour work surface and turn out dough 7. Begin kneading, adding only as much flour that is needed to prevent it from sticking to the work surface 8. Knead dough for roughly 5-10 minutes 9. Place dough in a large well greased bowl and cover with plastic wrap 10. Allow to proof for 30 minutes or until the dough doubles in size. 11. Butter the work surface well. Pour dough onto table and form it into a rectangular shape. 12. Begin rolling dough out into a longer rectangle, about 1/4″ in thickness 13. Add melted butter, brown sugar, white sugar, and cinnamon over dough. Make sure to get the edges 14. Roll dough into a log shape and cut into equal section. 15. Place cinnamon rolls in a well grease baking dish. Make sure you leave space between each one as it will double in size. Any size dish will do, just make sure it is deep enough so the caramel doesn’t run out 16. Make sure you turn the cinnamon rolls out as soon as the come out of the oven. If not, they will stick to the pan and it will be impossible to get them out in one piece. |
