CAPE GIRARDEAU, MO (KFVS) - This week's Heartland Cook is known for her special cinnamon rolls.
She got the recipe 30 years ago from a former neighbor, Mrs. Mathilda Krahn, who'd been baking this sweet-smelling dough since the Great Depression.
The recipe takes a while to make, but as Cheryl always says: "Good things come to those who wait."
- 2 packages dry yeast
- 1 cup butter (melted)
- 3 cups warm water
- 3/4 cup sugar
- 1 Tablespoon salt
- 1 cup powdered milk
- 3 eggs
- 8 - 9 cups of flour
- ½ cup butter (softened)
- 1 cup sugar (or to taste)
- ¼ - ½ cup cinnamon (to taste)
In a small bowl, dissolve yeast in a ½ cup of warm water with a ½ teaspoon of sugar. Mix and set aside.
In a large bowl, add ¾ cup sugar, 3 cups warm water, I cup melted butter, 3 eggs, 1 Tablespoon salt, 1 cup powdered milk and yeast mixture. Stir. Slowly add 3 cups of flour, a little at a time, mixing between additions until mixture reaches the consistency of pancake batter. Set batter aside to rise 15-20 minutes.
Stir and slowly add 5 to 6 more cups of flour, a little bit at a time, mixing after each addition until a ball of soft dough forms. Dough should be soft, but not very sticky at this point. Remove the dough from the bowl and knead on a floured surface for 5 minutes or less, forming a ball.
Return the dough ball to the bowl and cover with plastic wrap. Set aside and allow the dough to rise until it doubles in size, approximately 1 – 1 ½ hours.
After dough has risen, briefly knead it again on a floured surface. Roll the dough into a rectangular shape to approximately ½ inch thickness.
Spread softened butter generously over the entire rectangle of dough. Sprinkle with approximately 1 cup of sugar, followed by ¼ to ½ cup of cinnamon.
Carefully fold 1/3 of the dough toward center, then fold the other side toward the center (as if you were folding a letter to put it in an envelope).
Spray two deep 9 x 12 pans with non-stick cooking spray.
Use a serrated blade to cut roll into 1- 1 ½ inch slices and twist each rolled slice. Place each twisted roll in a pan side by side.
Set pans aside and allow rolls to rise an additional 30-45 minutes.
Bake rolls for 350 degrees for 40 minutes.
Cheryl's Special Icing
- ½ cup softened butter
- 4 1/2 cups powdered sugar
- 1 Tablespoons vanilla
- 5 – 6 Tablespoons Milk (amount varies)
Using an electric mixer, beat softened butter and vanilla until creamy. Gradually add powdered sugar a little at a time, alternating with milk until all powdered sugar is used and you have reached the desired consistency.
Spread icing while cinnamon rolls are still hot.