Cinnamon Rolls
Last month when I attended a conference I was drawn to the energy and kindness of Jamie Darling. We had met originally on Zoom calls with The Souther C, she had a spark that I knew I needed to meet at our conference. On the last evening of our event Jamie invited me to dinner. It is always nice to be included and I was thankful for the invitation. At dinner we laughed, shared about our business and agreed to stay in touch.
Soon after my return from Sea Island, I was scrolling through social media where Jamie had mentioned her Aunt Etta’s Cinnamon Roll recipe. I reached out and Jamie was kind enough to share this family favorite. After reviewing the recipe I wanted to know more about Etta, there was something special. Staying true to how she wrote the recipe I even used oleo (margarine) instead of butter. I learned that Etta and my grandmother Mammy had very similar personalities. Both woman were strong, independent, full of energy and love. They graduated from college and went on to work outside of the home as professionals in the banking and medical fields. They both cared deeply for family and made their homes a place where all could gather and feel the warmth of their hospitality.
Etta’s Cinnamon Rolls this recipe is now a part of my families recipe binder. Enjoy.
INGREDIENTS
2 packages instant yeast
1/4 lukewarm water
1 teaspoon sugar
2 eggs, well beater
2 cups milk, scalded
1/2 cup sugar
4 teaspoons sugar
8 cups all purpose flour
1/3 cups oleo (margarine), melted
1 tablespoon cinnamon
1/2 cup sugar
1/2 cup softened oleo (margarine)
1/4 teaspoon salt
1 pound box of powdered sugar
1 teaspoon vanilla
1/4 cup hot water
DIRECTIONS
Soften yeast in lukewarm water and 1 teaspoon sugar, set aside for five minutes. Bring milk to a boiling point, remove from heat and add in 4 teaspoons salt and 1/2 cup sugar, stirring to dissolve. Set aside to cool to lukewarm.
Combine beaten eggs, lukewarm milk mixture and softened yeast in stand mixer bowl, add in 4 cups of flour and mix well. Mix in 1/3 cup melted oleo, add in remaining flour to make stiff dough. Place dough on floured surface and knead until smooth and elastic, no longer sticky. Place kneaded dough in large greased bowl, cover with plastic wrap and place in refrigerator for at least several hours or overnight. Dough will double in size.
To make cinnamon rolls, place dough on floured surface and roll into a 1/4” thick rectangle. Spread with melted oleo, 1 tablespoon cinnamon and 1/2 cup sugar. Roll into a jelly roll style and slice into 3/4” slices. Place cut rolls on to greased sheet tray, cut side down. Cover with plastic wrap, let rolls rise in warm spot for an hour or until double in size. While rolls rise, preheat oven to 400°F. After rise bake rolls for 10-15 minutes until golden brown. Remove from oven.
To prepare glaze, blend together softened oleo, salt, powdered sugar and hot water to make smooth thin glaze. Spread glaze over cinnamon rolls. Enjoy these tasty treats with a cup of coffee or an Old Fashioned, adulting at its finest.
