Tuesday, February 03, 2009

Ruth Schmidt's Cinnamon Rolls

Make a batch of enriched bread dough (white, whole wheat, or whatever you want). Let it rise until double. Degas and proceed as follows:

1. Dough is rolled out, buttered, and sprinkled heavily (hum, is that an oxymoron?) with brown sugar and cinnamon.

2. Dough is then rolled up, cut, and panned.

3. More butter is then placed on top of each roll, and then more brown sugar and cinnamon.
Proof until nearly double.

4. Bake for about 25 mins. at 375 F.

5. Turn pan upside down and drizzle stuff in bottom of pan on top.

That's the way Jim's mom has been doing it since the around 1940.

They are pretty sticky, fairly sweet, and very cinnamony. They freeze well too.

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