Grandma’s Country Breakfast Cinnamon Rolls bring back memories of my childhood.
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Today I was reminiscing about growing up on a farm. First of all, it seems as if there was always something to do. Whether it was working in the gardens, pulling weeds, feeding the chickens, watering the livestock, hanging laundry outside on the clothesline or helping in the kitchen, I can honestly say that I do not remember ever being bored.
I will be forever grateful that my mother and grandmother taught me so much in those formative childhood years. I fondly recall how these two amazing women would patiently spend time teaching me cooking, sewing and gardening skills, among other things. My father taught me a lot as well, but I’ll save that for another post.
Probably because of growing older, I realize just how fortunate I was. I wish every child could experience growing up and living on a farm.
With all of this reminiscing going on, I thought I would share this recipe for Grandma’s Country Breakfast Cinnamon Rolls with you.
To make these delicious Grandma’s Country Breakfast Cinnamon Rolls, combine all of the ingredients and place the dough onto floured surface. Knead the dough by folding the dough, then push into the dough with the heel of your hands (pushing away from your body). You may find that a slight rocking motion helps. Turn the dough about a quarter of a turn. Repeat the process. Continue kneading for about 5 minutes. If the dough starts to stick, sprinkle the surface with more flour.
Sugar is food for yeast and therefore will help increase yeast activity. As the sugar is consumed, the yeast cells expel ethanol and carbon dioxide bubbles. Bubbles help the bread to rise and are also an indicator that your yeast is fresh. If you do not see bubbles, then you’ll need to start over and use fresh yeast.
You can check to see if the dough is ready by gently sticking two fingers (to your second knuckle), into the center of the risen dough. Remove your fingers. If your fingers leave an indentation, the dough is ready. If not, cover and let the dough continue to rise.
After your dough has rested, use a rolling pin to flatten the dough out into a rectangle. Spread 1/4 cup melted butter over the top surface of the dough (come within 1/2 inch from the edge). Sprinkle a mixture of 1/2 cup granulated sugar and 3 teaspoons ground cinnamon over top. (You may also add chopped nuts and raisins if you’d like.)
Start at one end and roll dough up tightly, forming a log shape. Using a 12-inch piece of thread or dental floss, cut the rolls into approximately 1-inch segments. Place each segment into two well-greased pans. Leave a little space between each slice (they swell as they bake). Lightly cover the pan with a lightweight dish towel. Let dough rise again for approximately 30 minutes, or until doubled in size.
Find the recipe and the entire post HERE!
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