Christmas Cinnamon Rolls

 

I don't bake often.  Not because I can't, but mostly I just don't like the clean up associated with baking.  You should measure everything, and you have to use things like mixers, rolling pins, and all sorts of cups and little plates so you don't get batter on your table, spatulas, the list goes on and on.  I did want to do something nice for a few of my neighbors and family, so I made these cinnamon rolls.  The recipe comes from Shorty Chambers, who was once married to my great uncle, and is printed in From the Mountain City Homemakers Club to Your Kitchen.  They are so easy to make, no special ingredients, and guess what?  Not a lot of dishes!

 

One Rise Cinnamon Rolls

 

Topping:

1c. Heavy Whipping Cream (Do not substitute)!

1 c. Brown Sugar

 

Mix together in an ungreased 9x13" baking dish and set aside.  (I used 2 round cake pans, and gave everyone half recipes).

 

 

Filling:

 

1/2 c. Sugar

1/2 c. Softened Butter

2 tsp.  Cinnamon

 

Mix all together and set aside.  (Oh yeah, and I didn't measure the Cinnamon, I guesstimated...Don't tell anyone!"

 

 

Rolls:

 

3-4 c. Flour

1 pkg. Yeast (or about 1tbsp.)

1/4c. Sugar

1 tsp. Salt

1 c. Hot Tap Water

2 tbsp. Soft Butter

1 Egg

 

This is where I cheat the most.  I use my bread machine to make the dough.  I dump everything into the pan, yeast and water first just to be sure that my yeast bubbles and is good.  I always add the flour last so that everything mixes good.

 

According to the recipe:

In a large bowl, mix 1 1/2 c. flour and remaining ingredients.  Beat 3 minutes at medium speed.  Stir in remaining flour.  Knead on floured surface for 1 minute. 

 

Roll out dough into about a 15x7" rectangle.

 

 

Spread with filling.

 



 

 

Start at long side and roll tightly; seal edges.

 

 

Cut into 16-20 rolls and place on cream mixture.

 

 



Cover and let rise until double.  My house is kind of drafty and cold, so I turn my oven on 400* (this way it preheats and makes a warm place).  I put the rolls on top of the oven and cover them with a damp towel.  Let them rise until they are double in size.  Bake at 400* for 20-25 minutes.  Cool 10-15 minutes before turning out on a tray.

Fresh from the oven!

I hope you enjoy!