Prep 24 hrs
Cook 20 mins
This is a very, very old family recipe to be made at family gatherings. It takes years to perfect as great grandmother did so one person in the family rises to the top and after perfecting it can be the only one to make it each year. But, since not everyone has this family standard for tradition taste, I'll post it here.
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup warm water (105-115 degrees)
- 1⁄2 cup lukewarm milk (scalded then cooled)
- 1⁄3 cup sugar
- 1⁄3 cup shortening
- 1⁄3 cup margarine or 1⁄3 cup butter, melted
- 1 teaspoon salt
- 1 egg
- 3 1⁄2-4 cups flour
- 1 cup sugar
- 4 tablespoons cinnamon
- Dissolve yeast in water.
- Stir in milk, sugar, shortening, salt, egg, and 2 cups flour.
- Beat until smooth.
- Add more flour until dough is easy to handle.
- Knead 5 minutes, until smooth and elastic.
- Place in greased bowl, cover and let rise until double. (1 ½ hours).
- Mix 1 cup sugar with 4 tablespoons cinnamon.
- Roll out dough, sprinkle on some of cinnamon and sugar mixture, cut into 1 inch by 6 inch strips.
- Tie strips into knots (bows), dip into butter, then cinnamon/sugar.
- Place in 9 by 13 pan, drizzle butter over, let rise 30 to 40 minutes.
- Bake 375 for 15 to 20 minutes. Watch closely.
I simply cannot resist trying 'very very old family recipes' and despite your warning that the recipe took years to perfect I decided to take up the challenge. My results were very much the same as that of Sackville Girl. I too will use less sugar next time around and will try brushing the rolls rather then drizzling the butter. Would love to know your great grandma's secret to perfecting these cinnamon 'bow knots' Dani Jean!
These were really wonderful cinnamon rolls. I found the directions somewhat confusing. All the ingredients are not listed at the top and I also wasn't sure how to tie the dough into bows. But I persevered and ended up with a very tasty result! I especially love how the sugar forms a slightly crunchy topping. I used a pastry brush to apply the butter to the rolls -- instead of dipping them -- and I estimate that I used about 1/4 to 1/3 of a cup of butter. I had lots of sugar left over so next time I'd cut down on that.