Grandma Jane’s fabulous lemon, cinnamon and nut rolls

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This delicious cinnamon roll recipe is from a real pioneer woman who I had the pleasure of knowing and spending many years with. There wasn’t much of anything she couldn’t do. She was a self-starter, leader in the community, as well as a phenomenal cook, seamstress/tailor and a full-time teacher. She lived outside of a large city on a farm, had a large vegetable garden; most of which she canned as well as raised her own sheep and beef. She has since left this earth but while here, made a mark on many people’s hearts and  minds. She was a true inspiration.

Grandma Jane’s Lemon, Cinnamon, Nut rolls

3/4 C milk

1/2 C shortening

1/2 C sugar-white

1 Tsp. salt

2 Pkgs active dry yeast

1/2 C Warm Water (H2O)

4 1/4 to 4 3/4 C white or wheat flour

2 Eggs

1 Tsp. Lemon flavoring (Optional but recommended)

1 Tsp. Vanilla (Optional but recommended)

Scald Milk in pan on stove, add shortening, sugar and salt. COOL. Sprinkle yeast on warm water, stir to dissolve and let set until visual signs of activation (bubbling etc). Add Lemon flavoring and Vanilla to cool milk mixture and stir. Add 1 1/2 C flour to milk mixture (I did this in my heavy mixer-can do by hand). Beat well for approx 1 minute until blended. Beat in eggs as well as yeast mixture. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the mixing bowl (once it starts to leave side of bowl, do not add anymore flour). Turn out dough onto lightly floured board. Knead with your hands until smooth, satiny and no longer sticky to touch (approx 5-8 minutes). Place dough in lightly greased bowl and invert dough so that both sides are slightly greased. Cover bowl and let dough rise in warm place, until doubled in size, for approx 1 1/2 hours. SET OVEN AT 375 DEGREES. When ready, punch down dough and turn out onto lightly floured board. Divide the dough in 1/2 and roll into rectangular shape (approx 1/8 to 1/4 inch thick). Lightly Butter rolled out dough, then sprinkle brown sugar and cinnamon over rectangle as well (according to your taste). I also add chopped pecans and golden raisins (be creative). Starting at one end, roll dough up into a roll. Cut 3/4 to 1″ thick and place in baking pan (I personally like to lightly butter bottom of pan with sprinkling of brown sugar, raisins and nuts. Line the cut pieces from the roll in the pan. Repeat the same process with the other 1/2 of the dough. Cover pan and let sit approx 30-40 minutes until doubled in size. Bake in oven (middle shelf) for approx 20-25 minutes or golden brown. Let cool approx 10 minutes then place serving container on top of pan of rolls and invert so that goody from bottom of pan is now on top of rolls. I challenge you to not eat any until cool. As you can see in picture–one disappeared right before my eyes. 🙂

Enjoy!

 

 

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