Introduction: Melt-in-your-Mouth Cinnamon Rolls

Hey guys! Today I have a very special recipe to share with you. The recipe for this tantalizing treat was written by my great-grandmother (and may have even been my great-great grandmother's). These rolls are gooey and sweet, and best of all, they are super quick to put together because, unlike most other cinnamon roll recipes, they only rise once. So let's get baking!

Step 1: Ingredients

You will need:

½ cup evaporated milk

½ cup boiling water

5 tablespoons granulated sugar

1 teaspoon salt

¼ cup butter or shortening

2 ¼ teaspoons dry yeast

2 tablespoons lukewarm water

1 egg (well-beaten)

4 cups all-purpose flour

½ cup brown sugar (not packed)

2 tablespoons cinnamon

½ cup chopped pecans or walnuts (optional)

Step 2: Dough

First, combine the evaporated milk and boiling water. Mix in the granulated sugar, salt, and butter/shortening. In a separate bowl, sprinkle the dry yeast over the the lukewarm water. When yeast is dissolved, stir into the first mixture. Mix in the beaten egg and then stir in as much of the flour as you can without kneading.

Step 3: Sugary Goodness

Roll out on a lightly floured board until about ¼ inch thick and roughly rectangular. Butter generously. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture and the nuts over the sheet of dough. Using a rolling pin, press the nuts into the cinnamon sugar.

Step 4: The Rolls

Roll the dough into a long cylinder the length of the longer side of the rectangle. Pinch off each of the ends, dampening them first to stick the dough together. Cut in slices one inch thick and place in a baking pan.

Step 5: Rising and Baking

Cover with a clean cloth and let rise for about two hours in a warm place (75-85 degrees Fahrenheit). Bake in an oven preheated to 475 degrees Fahrenheit for 12-15 minutes. Cool for five to ten minutes before enjoying this delicious treat.

Thanks for reading, if you liked this recipe please vote for me in the 2016 Baking Contest.

Baking Contest 2016

Second Prize in the
Baking Contest 2016