Let me start out by saying that my favorite thing about this recipe is the fact it comes from my newest cookbook, My Recipes from Ruth's Kitchen, which is a collection of recipes beloved by John's great-aunt, Ruth, and put together by her daughter-in-law. Let me tell you, it's a treasure trove of recipes, many of which came from Ruth herself and others contributed by close family. I adore the intermittent stories behind some of the contributions, the family history woven throughout is endearing, and I love the nostalgia.
From what I understand, Ruth was not only an incredible cook, but she was quite a well-known candy maker around town, especially at Christmastime. Every single one looks like such a treat! I am already counting the days until the Christmas 2017 season, so I can give them a try.
And then there's the icing... Oh, my goodness-gracious, sakes alive. It is absolutely delicious. I did substitute the milk or half-and-half it called for with whole cream. Maybe that's what took it over the top.
These really are simple, hence the name of them. And most of you, if not all, should have all ingredients on hand. These rolls don't even require yeast, which is why I wanted to give them a try. They had me intrigued, that's for sure.
If you are looking for a yeasty, fluffy roll, this is not it. You'd be better off with my Amish Cinnamon Rolls, or better yet, Heavenly Cinnamon Rolls. But if you think you would enjoy brown sugar and cinnamon all nestled in a spiral, flaky, tender, biscuit-like pastry, this is the recipe. I'm hoping to make another pan this weekend and take to some neighbors that just moved in, which means there will happen to be an extra pan of them just lying around. Hmm... wonder what I'll do with those?
With the slight let-down that always follows the week after the holidays for me, nothing sounds better than firing up the Keurig and popping these babies in the oven on a cold Saturday morning. Thank you, dear Lord, for the warmth and comfort even the simplest of life's pleasures can bring.
What's your favorite sweet roll at sunrise?
Weekend Cinnamon Rolls
makes about 16 rolls
For the rolls
- 4 cups self-rising flour
- 2/3 cup shortening
- 1 stick butter or margarine
- Brown sugar (I used 1/2 cup)
- Cinnamon (I used 2 tsp)
For the icing
- 2 cups powdered sugar
- 1 tbsp softened butter
- 1 tsp vanilla
half-and-half or milkheavy cream to make a fairly thin glaze
1. Cut shortening into flour until it resembles meal. Stir in enough buttermilk until dough leaves side of bowl (I used about a 1/4-1/2 cup).
2. Place dough on a well-floured surface and knead a few times.
3. Roll out dough into a rectangle (about 10x20-inch) about 3/8-1/2 inch thick. Soften the butter to spreading consistency. Spread over the surface of the dough.Spread the brown sugar over the butter and sprinkle with cinnamon.
4. Roll up the dough along the long edge; I used a bench scraper (like this one) to help lift it off the counter and help prevent sticking. Pinch the edge of the dough to seal.
5. Cut the dough into 3/4-inch slices. Place the rolls (touching) on a greased cookie sheet. (I used two cake pans for mine). Bake at 425 degrees until lightly browned.
6. Meanwhile, mix the powdered sugar, butter, and vanilla with enough cream to make the glaze. Spread the glaze over hot rolls and serve immediately.