Recipes: Creamy Cinnamon Rolls

My great-grandmother, Ruth Taeger, was a wonderful cook and well known caterer in Southeast Iowa. I remember cooking with her often.  This recipe is my revised version taken from her first cookbook, Recipes From the Range.

Creamy Cinnamon Rolls

1 loaf frozen white bread dough, thawed

                ( or white bread dough from bread machine or bread from scratch)

2 T. melted butter

1/2 C. chopped walnuts (optional)

2/3 C. brown sugar

1 t. cinnamon

1/2 cup whipping cream (I use milk)

Roll dough into an 18 x 6” rectangle. Brush with margarine and sprinkle with brown sugar, nuts and cinnamon. Roll up, moisten edges and seal. Cut into 20 slices and place in two round baking pans. Let rise until double (about 1 1/2 hours). Pour cream over rolls and bake in 350 degree oven for 25 minutes. While warm, drizzle top with glaze made of 2/3 cup sifted powdered sugar and 1 T. milk.

Tara’s Tips:

For morning rolls, make the rolls the night before and let the cinnamon rolls rise overnight in the refrigerator. Check to be sure the rolls have risen enough, if not, allow the rolls to continue rising in a warm area. 

Rolls will rise faster in warm, humid temperatures and rise slower in the winter.

To cut the rolls, use thread or dental floss.  Slide the thread under the rolled dough. Bring both strands of thread into the air and make an X with the thread. Pull the thread strands away from one another until they slice through the dough. Repeat.