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Minnie’s Cinnamon Rolls

Leftover dough equals cinnamon roll goodness!

Leftover dough equals cinnamon roll goodness!

So, with the scraps from Dad’s Yeast Rolls dough, after cutting out the rolls, I made some cinnamon rolls this morning. This takes me back to circa 1979, to my first job: Morrison’s Cafeteria. There was a short, snaggle-toothed, older German lady there that did all the baking. There was always some leftover dough and, with both managers weighing in at over 350lbs…maybe 400+…they gave her no arguement when she used it to make some of the best cinnamon rolls ever known to man! Those memories have led me to name this blog entry after Minnie. She looked like a bulldog, baked like an angel, and had a heart of gold. Thanks, Minnie!

Because I had just a handful of dough, I made my cinnamon rolls in a rolled loaf and cut them after baking. If I were dedicating a whole dough recipe to cinnamon rolls, I would roll it out a bit thinner, cut the roll into rounds, and place them on the baking sheet. The leftover dough from the previous night was wrapped in plastic overnight. If making same day, follow Dad’s Yeast Rolls recipe through until punching down the dough, after the first rise.

Sprinkled liberally with brown sugar and cinnamon and rolled.

Sprinkled liberally with brown sugar and cinnamon, rolled and brushed with butter.

The basic procedure is to roll out the dough into a rectangle, about as thin as pizza dough…maybe not quite that thin. Bush the dough with melted butter, scatter brown sugar over the dough to cover. Leave a little room around the edges. Sprinkle ground cinnamon over the brown sugar. Drizzle with a little more melted butter. (Optional: at this point, you could add some chopped pecans, if you like.) Roll the dough tightly, along the long side of the rectangle. Now, for my leftover batch, I baked the whole roll, brushed with more melted butter. For a larger batch, gently cut 1″ pieces and carefully lay them out on a parchment lined baking sheet. Bake in a preheated 400F oven until nicely browned. I have to admit, I didn’t set a timer or note the cooking time exactly, but it was probably about 15 minutes. Brush with melted butter and drizzle with icing, if you like.

Baked roll.

Baked roll.

For the icing drizzle, I eyeballed a couple spoons of powdered sugar and a tablespoon or so of half’n’half. Powdered sugar doesn’t need much to liquify, so go easy! Use a wire whip to whisk thoroughly and eliminate any lumps. Use a spoon to drizzle over the rolls. Enjoy!

Drizzled with icing.

Drizzled with icing.

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