My husband has been on a business trip all week. When he goes on business trips, he brings me presents. This time, one of my presents was a bottle of cinnamon roll scented bubble bath. It reminded me that there was a recipe for cinnamon rolls in my grandmother’s box.
Sometimes, these handwritten-recipes confuse me. Sometimes certain letters are easy to misinterpret. That was the case for this recipe, too. The words “add milk” looked more like “and bulk”. When I mixed together the flour and shortening, it wasn’t starting to “bulk” or leave the sides of the bowl like the recipe said it should. So I started up a whole new bowl, in case I had gotten the measurements wrong. Then I read the recipe several more times and realized that it said “ADD MILK”. After I added the milk, and it worked as it was supposed to.
You will need a rolling pin. I didn’t have one, so I had to improvise. My husband’s dad used to own an ice cream shop, and they served snocones. We had an empty “snocone juice” bottle, so I used it because it was large and and shaped similarly to a rolling pin. It worked, but I don’t think I put enough flour on the bottle because the dough kept sticking to it. I got the dough flat, but not as even and flat as it should have been.
Finished everything up, and it was smelling so awesome. Pulled it out of the oven and put the topping on them. We started to eat, only to find that they weren’t cooked all of the way. I put them back into the oven and cooked them longer. Then they were ready.
I probably won’t cook this again because it made a huge mess in my kitchen. It did taste good, but not as good as the pre-made ones you get from the grocery store. If I want cinnamon rolls, I don’t want to spend more than an hour preparing them, only to find that they are “just good” instead of awesomely delicious.
3 cups of self rising flour, 4 1/2 tbsp shortening, 1 cup of milk, 1/2 cup of butter (1 stick), 1/2 cup sugar, 1/2 cup of firmly packed brown sugar, 1 tbsp cinnamon, 3/4 cup of chopped pecans or raisins (optional).
Cut shortening into flour until it resembles coarse crumbs. Add Milk & blend with fork until dough leaves the sides of the bowl. Turn onto lightly floured surface & knead 4-6 strokes. Roll into 14x20 inch rectangle. spread butter over dough, leaving a narrow margin on all sides. Combine sugar, brown sugar, and cinnamon. Sprinkle over butter. Add nuts and raisins if desired. Beginning at long side of dough, roll up in a jellyroll fashion. Pinch ends and edges to seal. Cut roll into one inch slices. Place slices cut side down in greased pan. Bake at 375 degrees for 20-25 minutes. Remove from oven and cool.
To glaze: Combine 1 1/2 cup confectioners sugar and 3 tbsp of milk. Drizzle over cooled rolls.