I don’t like cinnamon rolls. However, my kids do, and they keep telling me I make very good cinnamon rolls. Others have asked me for the recipe, so here it is with the instructions on how I do it. If you don’t make your rolls this way, don’t worry. I’m sure there are more than a dozen ways to make them. This is what works for me, and since everyone who has eaten mine wants more, I might be doing something right.
What You Will Need
1 cup of milk. I use 2% but whole will work just fine. I’m sure skim will also work.
1/2 cup of margarine. You can also use butter or shortening. They’ll turn out slightly different, but use what you have.
1/3 cup white sugar
1 teaspoon of salt. I use sea salt. The original recipe had 1 1/2 teaspoon of salt, but I thought that was a little too much.
3 teaspoons of dry yeast. That’s 1 envelope.
1 teaspoon of white sugar. This will go with the yeast and warm water.
1/2 cup of warm water
1 egg, well beaten
4 1/2 cups of white flour. I used unbleached but any regular all-purpose flour will do.
Making the Dough
Step 1: Put milk, margarine, 1/3 cup of sugar and salt in a sauce pan and warm until the margarine is melted. Stir to mix ingredients. Then remove from heat and let cool. It’s vital that this is only lukewarm, not hot, or it will kill the yeast.
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Diane McGyver 