Mother’s Cinnamon Rolls - A little family Love for you.

This is my grandma's recipe for cinnamon rolls. They are the best. Sticky, goey, tons of yummy cinnamon. I always thought it was weird that people put icing on their cinnamon rolls because I grew up with these. I will try to get a picture up later.

Thanks Mom!

Mother's Cinnamon Rolls

Submitted by my mom- a recipe by her mother- Grandma Opal who is pictured here with Lily the day before she passed away.

This recipe was our family favorite, since the cinnamon rolls
always came out wonderful, airy, and with a sticky, soft
caramelized bottom, as you flip them over, and out of the pan.

Any sweet roll dough, will do. We prefer one without eggs
in the mix, so the rolls are lighter and airy.
Even thawed frozen bread dough will work.
Other ingredients: butter, light brown sugar, nuts, raisins,
granulated white sugar, cinnamon, canned milk.

First prepare a 13 x 9 inch pan - or larger high sided cookie sheet. Generously butter the bottom and sides. Add a generous 1/4 inch
or more layer of light brown sugar on the bottom of the pan/s.

After dough raises and is pushed down once, roll out onto
“greased” surface into large round rectangle shape about 3/8 in. thick.

Then smear finger-fulls of soft butter across the rolled out dough.
Sprinkle white sugar across the top of the butter - almost covering
the surface 1/8th inch. Next, generously sprinkle with cinnamon.

Smear the cinnamon across the sugar to even out.

If desired, add coarsely chopped walnuts (about ½ cup) to one
18 in x 12 in rounded rectangle of dough, and/or ½ cup raisins.

Then roll from the long side to the long side, forming an 18 inch
roll of dough, containing the added ingredients inside.

With a serrated knife, gently cut ½ inch rounds. Place each one
in the pan on top of the brown sugar, with at least 1/4 inch space
around each one, for rising space.

When the pan is full of rolls, gently drizzle the canned milk over the
spaces between the rolls, to moisten some of the brown sugar below.

Drizzle a small amount over the top of the rolls, or brush
it over the top ( Be sure to drizzle lightly since you don’t want soggy rolls). This acts as a browning agent, too.

Let the rolls rise to double again, even if they pop out & up in the centers.

Bake in 350 degree preheated oven for 20 to 25 minutes. Release the sides, with a knife. Turn out onto drying rack with foil under to catch drips.

Let cool, if you can keep them from disappearing first! The canned milk forms a soft caramel on the bottoms, not hardened or cracked.

[I’m not sure if this has southern Missouri origins, but some recipes she used seemed to.]