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Sunday, July 24, 2011

Cooking Like My Mom

I spent a lot of time in the kitchen with my mom when I was little.  I often watched as she baked, cooked and prepared meals.  Now that I'm in charge of my own kitchen, I'm realizing how much that time spent in my mom's kitchen is paying off.  Much of what she taught me, whether I realized it or not, is coming back to me.  I'm also using many of her recipes to feed Hubby and me.

Yesterday Hubby requested that I make cinnamon rolls.  I love my mom's recipe for them, so she emailed it to me and I made them this morning before church.  I've started taking pictures of (especially yummy-looking) food as I cook, but this morning I forgot till I was partway through.  I did take pictures of the finished product, though! :)

This recipe is adapted from a recipe for "Angel Rolls" from one of my mom's Taste of Home cookbooks.


3 1/2 cups flour  (2 1/2 C white and 1 C whole wheat)
2 Tbs sugar
1 Tbs yeast
1 tsp salt
1tsp baking powder
1/2 tsp baking soda

1 Cup warm buttermilk  (If you don't have buttermilk, put about 2 tablespoons of lemon juice or white vinegar in a glass measuring cup with one cup of milk.  Microwave on high for 1 minute.  Milk will appear curdled)
1/2 Cup vegetable oil
1/3 Cup warm water

1/4 Cup (1/2 stick) softened butter
3 T brown sugar
2 teaspoons cinnamon

Combine 1 Cup white flour and 1 Cup whole wheat with the sugar, yeast, 
salt, baking powder and baking soda.  Add the liquids.  Beat until 
moistened.  Stir in enough remaining flour to form a soft dough.  Turn 
onto a floured surface and knead until smooth and elastic.  Cover and 
let rest 10 minutes.  Preheat oven to 400 degrees F.

After dough rests, turn onto floured surface and roll into a rectangle that's about 1/4-1/2 inch thick (depending if you like thick or thin layers in your cinnamon rolls).  Spread with softened butter, and then sprinkle with brown sugar and cinnamon (you can use more or less to taste).  





Starting from a short side, roll the dough into a log.  Pinch the seam closed.





Use a sharp serrated knife to slice into 12 or 16 slices, depending on how thick you want your rolls (I made 16).

Place rolls on greased jellyroll pan, about an inch apart.  Bake for 13-15 minutes or until golden brown (baking times may vary depending on your oven).


Meanwhile, if you want frosting, combine the following (makes enough frosting for sixteen rolls):

3 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

Mix until smooth, adding more or less milk or sugar to get desired consistency.  (I usually just "eyeball" amounts when I make this!)

Spoon frosting onto warm rolls.  Serve immediately!





Yes, they are delicious.  :)  I also like cinnamon rolls with soup for a comforting supper!

5 comments:

  1. Looks lovely, Jaimie! (It made me hungry!) Joshua should feel very blessed to have you. :)

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  2. For some reason I've always thought cinnamon rolls were really difficult to make. I was intimidated by the swirl, I think. Thanks to you, I will definitely be making some of these soon. (As in tomorrow morning...)

    And Anna is right--you are a blessing!

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  3. Thank you so much, both of you!!

    Lisa, the fact that I encouraged an experienced homemaker like you to make something new means SO much to me, because YOU are so encouraging to ME! :) Let me know how yours turn out, and what Nora thinks! :)

    (I'm very blessed to have my husband. I try to be a blessing to him, in return.)

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  4. Jaimie, I'm in the process of making these right now!! I'll tell you how they turn out.

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  5. That's awesome, Andrea! Do let me know :)

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