One of the Quintana family favorite recipes is matriarch, Mary Ann's Cinnamon Rolls. I love anything with Cinnamon, it is by far my favorite spice so naturally, I adore a good cinnamon roll. Not the butter slathered giant plate sized calorie bombs that you get at the mall, but a really good normal person version. If you agree, then this is the breakfast roll for you. This recipe makes 36 rolls and they freeze great. This is the reason I only make them once a year:
It takes me an hour to wash all the dishes when I make these things and it pretty much takes a whole day to make the dough, rise the dough, and make rolls that look like this:
Let them rise again in the pan, bake them, let them cool, frost them, and sit down finally to eat one of these bad boys. If you want to make lifelong friends with your neighbors, these will do the trick.
3 packages dry yeast
1 ½ tablespoons sugar
1 ½ cups lukewarm water
1 ½ cups milk, scalded and cooled
10 ½ cups sifted flour
9 tablespoons softened butter
¾ cup sugar
1 ½ teaspoons salt
5 whole beaten eggs
Dissolve yeast and 1 ½ tablespoons sugar in water. Add milk and 5 cups of flour and beat until smooth. Cream butter and sugar and add to yeast mixture. Add eggs, salt, and remaining flour to make a soft, sticky dough. Turn out onto floured board and knead lightly. Place in a greased bowl, cover and let rise in a warm place until double, or about 2 hours.
Roll out to ¼” thickness, roll in a rectangle shape and roll long side. Brush with melted butter and sprinkle with sugar and a LOT of cinnamon. Roll up jelly roll fashion. Cut into 2” pieces and place, cut side up, in a well-greased shallow pan. Spray waxed paper with cooking spray and cover. Let rise until double, or about 1 ½ hours.
Bake at 375° for 15-20 minutes. Make a glaze with powdered sugar and water and spread on warm rolls.
Makes 36 rolls, or 3-13”x9” pans.