Memaw's Cinnamon Rolls

Today I am going to share one of my absolutely favorite recipes that my Memaw taught me when I was a little girl. The dough is also known as Refrigerator Roll Dough. I have never made the dough into regular rolls, but I can imagine that it would be scrumptious! Stick with me because it is a fairly involved process, but it is worth it in the end I promise.

Start with a large metal bowl. You are going to need a large bowl because your dough is going to double in size as it rises. You need a metal bowl because that is what Memaw always used so that is what I use. You will also mess this recipe up completely if you use anything besides a wooden spoon to stir. These two things are key- a metal bowl and a wooden spoon. If anyone asks why, tell them Memaw said so.

Ok, so pour the warm water into your bowl and then dissolve the yeast in it. Add sugar, salt, and half of the flour. Beat thoroughly with the wooden spoon. Add the egg, shortening, and remaining flour. As you can see in the recipe, you can add 6 ½ or 7 cups of flour. 

This is how Mom and I keep track of how many cups of flour we have
put in as we go.

It really depends on how sticky your dough is. You want to be able to knead it on a floured surface and it stay in a ball. After you add the remaining ingredients, beat until you think your arm is going to fall off, beat a little bit more and then knead it just until it is nice and smooth.

I knead you.

Leave the dough on the counter and wash out the bowl. Add some oil to the bottom and roll it around until it completely covers the bottom and a little way up the sides. Then add a little more and put your dough back in the bowl. Roll the dough around until all sides are covered. 

Then place a damp towel over the dough and put it in a warm place to let it rise. [If you are making this in the winter and can’t find a warm place, Mom and I have figured out that you can turn on the dryer for a bit and get it warmed up, then turn it off and put your dough inside. You might have to reheat it a few times. Just remember to take the bowl of dough out before you turn the dryer back on!]

Ready to rise.

It might take a while for your dough to rise. You want to let the dough DOUBLE in size. Once it has done this, punch it down with your fist and let it rise again. While you are waiting you have several options of ways to pass the time. You could grease the pans you are going to make the cinnamon rolls in. You could get the butter, cinnamon, and sugar ready to be used in a second. You could watch Antiques Roadshow. Or you could be like me and make Italian Cream Soda. Super easy and super refreshing! 8 parts sparkling mineral water, 1 part half-and-half, and 1 part Vanilla syrup (or whatever other flavor you would like.) Simply scrumptious.

It is risen indeed.

Alright, after your dough has doubled in size, you punched it down, and it grew again you are ready to start making some cinnamon rolls. Head back over to your floured counter top and start rolling out your dough. You want to try to make it as square or rectangular as possible. 

Rectangular-ish.

It should be somewhat elastic-y. Elastic-y meaning that you can roll it and it will start to shrink back to how it was before. Just keep working with it until it is between ¼” and ½” thick.

Now cover the top of that dude with butter. Slather it up! Then lots of sugar and lots of cinnamon.

They are 1/2 sticks. Too cool!

All buttered up and nowhere to go.

Lots of cinnamon and lots of sugar. That is what Papa always told me
on this step.

Next you are going to roll the dough to make the rolls. Makes sense, doesn’t it? It is always helpful to have an extra pair of hands to help out with this part, but it is completely doable on your own. When you get to the end of the dough, pinch the end to the roll to make it stick together like it should.

Now get a piece of floss. You are going to use it to cut the rolls, quickly, efficiently, and you will feel completely awesome doing it this way.

Zis is ze floss trick.

Start at one end of your roll and place the middle of the floss under the dough. Pick up both sides and criss-cross them- taking the right one and pulling it to the left and vice versa. Keep tightening, and ta-dah it slices right through that bad boy. Pretty awesome, huh? 

Beautiful.

Cut your rolls about 1 ¼” thick and place them in your pre-greased pan. They are going to rise again, so if they look small or wimpy it is ok, don’t judge them yet. Keep doing this until you run out of dough. 

The two ends might not be to pretty. They are what we call “orts” and are meant to be consumed raw by me and my dad. Just bring them over, we will be here waiting.

I could eat these raw all day. And then be sick all night.

Before we let the dough rise again you need to smear some more butter on top of each roll and some more cinnamon and sugar as well. Perfect. Now put them back in the warm place with a damp cloth over them and let them rise again. 

Go ahead and turn your oven on to 350° F. ( I don’t know why I specify Fahrenheit, it’s not like you think I am going to give you degrees Celsius or Kelvin and make you convert it or something.)

The rolls are ready to cook when they have puffed up and fill up most of the space around them. No real measurement here, just when they look ready.

They should look something like this.

Throw those bad dudes in the oven and cook ‘em. It will probably take around 25 minutes if you only have one pan in there, but just check on them every once in a while to make sure they aren’t burning. They are done when they are golden brown and not doughy.

While they are cooling, mix up some milk/butter/powdered sugar glaze to throw on top of each serving.

Done!

Enjoy with a big ol’ glass of milk!! 

-Michelle