ST. GEORGE — The sweet smell of cinnamon buttery dough greeted my nose every Christmas morning throughout my childhood.
The giant twisted cinnamon roll has been a family tradition on my mother’s side for generations before our ancestors traveled from Europe to America.
We break off pieces and snack on them all day. But my favorite part was always making it on Christmas Eve. My mother would roll out the dough and our job was to dip the strips she had cut into butter, cinnamon and brown sugar.
Then we twisted the messy dough and wrapped it around and around into the giant roll she cooked in the oven. Our home smelt heavenly.
And so can yours — when you try this family favorite.
Cinnamon rolls
Ingredients:
2 cups water
½ cup sugar
¼ cup soft butter
1 ½ teaspoon salt
1 egg beaten
Almost 6 cups of flour
2 packages of yeast
Directions:
Bowl 1: packages of yeast and a little warm water
Bowl 2: combine the water, butter, sugar and salt
Add one cup of water and beat well
Beat in the yeast and the eggs
Add the remaining flour and mix well
Bowl 3: Mix cinnamon, melted butter and brown sugar and walnuts
Roll the dough out on the kitchen counter and slice it into strips.
Dip strips into bowl 3, covering with the mixture.
Twist each strip into a giant roll and place it on a cookie sheet with tin foil covering it.
Bake at 375 for 10 minutes with tin foil on top.
Drizzle powdered sugar mixed with water for icing.
(An alternative and time-saving tip from my sister Natalie is to use Rhodes Bake and Serve Bread Dough)
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