National Cinnamon Roll Day

Posted on: October 4th, 2011 by Kay Swatkowski

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie. ~Jim Davis

I’d like to add cinnamon rolls to that diet.  After all, isn’t cinnamon just the grated bark of a tree?  How could that be bad for us?

Our family loves cinnamon rolls. I first made them back during our St. Louis years, when an outstanding cook from our church, Susanne, wowed us all with her recipe.  Over the years we have found many different versions of the same recipe. But, the Swatkowski girls have found that the secret is real  BUTTER and parchment paper.  So, here is the Swatkowski version of cinnamon rolls.

Ingredients

1 cup of warm milk

1/2 cup of butter

2 eggs

1/2 cup of sugar

1 tsp salt

4 1/2 cups of flour (be ready to add more if dough is too sticky)

1 packet or 2 1/2 tsps fast rising yeast

Warm milk on stove.  Take from heat and add butter, sugar and salt.  Stir well and allow to dissolve.  Be careful that the sugar doesn’t just settle to the bottom of the pan. Cool till lukewarm.

In a small bowl, use 1/4 of warm water to dissolve yeast.  Add 1/2 tsp. of sugar to jump start the yeast.  Allow to sit until foamy.

Add the eggs to the milk mixture.  Then add the yeast.

Begin to add the flour one cup at a time, stirring well.  When all flour is added you may discover you need just a little more. Add flour a tablespoon at a time until you have a nice smooth dough.

Knead for 5 minutes.  Put dough in oiled bowl and turn over so the top is oiled as well. Cover and let rise till double.  When doubled, put dough on a floured surface and let it sit for 5 – 10 minutes.  This makes rolling much easier.  Roll into a large rectangle.  Spread 1/2 cup of softened butter over the rectangle.

Filling:

1 1/2 cups brown sugar (or a mixture of granulated and brown)

3 T of cinnamon

1 T of flour (this keeps the filling  thicker during baking)

Finely chopped nuts or raisins if desired.

Spread thickly over buttered dough. Roll dough up lengthwise.  Slice into 12 – 15 pinwheels of dough.

Put cinnamon rolls in a 13/9 pan with melted butter and brown sugar in the bottom or parchment paper.  The butter and sugar gives the bottoms of the cinnamon rolls a little bit of a caramel flavor.  If you are wanting to limit calories, use the parchment paper.  The cinnamon rolls will come out nicely.

Allow to rise for at least 30 minutes until they appear light and fluffy.

Bake in 375 oven for approximately 20 minutes or until tops are golden brown. Keep an eye on them.  Sometimes they need a little less time, sometimes a little more.  A lot depends on how thickly they have been sliced and how well they  have risen.

Icing

2 cups confectioner’s sugar

2 T butter

a few T of evap milk

1/2 tsp. vanilla

Cream butter and sugar well.  Begin to add evaporated milk a tablespoon at a time.  Continue to add milk until it is the consistency you would like for icing your cinnamon rolls.  Stir in vanilla.  Spread on slightly cooled cinnamon rolls.

The secret to doing any yeast recipe is to not be afraid to adjust the flour.  Since we have added  a bit more butter to the original recipe, sometimes we really do have to add some extra flour.  Even the humidity can change the amount of flour you need to use. Just make sure the dough is not too sticky and not too dry.

Bon Appetit!




You might also enjoy:

3 Responses

  1. Virgie says:

    Kay, I had forgotten about Susanne’s Cinnamon Rolls until I read this. I do remember how good they were.
    I think I may try these for treats on Sunday for our Ladies’ SS class’ Card Shower for a bride to be.

  2. Nancy G says:

    Thanks Kay for your yummy cinnamon roll recipe. Can’t wait to try it. You are the best and I miss you much!

Leave a Reply