Diane Prather

Diane Prather

Diane Prather: Cinnamon rolls are sticky goodness

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Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Butterscotch-pecan glazed cinnamon rolls

• 1 or 2 rolls frozen bread dough

Filling:

• 1/2 cup sugar

• 2 tablespoons softened butter

• 2 teaspoons cinnamon

Glaze:

• 1/2 cup butter, melted

• 1/2 cup brown sugar, packed

• 1 tablespoon corn syrup

• 1/2 cup pecan halves

Let dough rise. Roll out on a lightly-floured board. Spread with butter. Sprinkle with sugar and cinnamon. Roll dough up tightly. Cut into slices 1 inch thick. Cover pan with a towel and let roll slices rise until double in size. Preheat oven to 375 degrees. Bake rolls for 35-40 minutes. Turn the pan upside down and let glaze run down over the rolls.

First business this week is a brief return to chili. Yesterday while I was visiting with Collin Smith, Craig Daily Press writer, he told me that Texas chili doesn't have beans in its ingredients. Collin grew up in Texas. He said that Texas chili ingredients include meat, spices and vegetables, but no beans.

Thanks for the information, Collin.

Going from spicy to sweet, this week's recipe is about cinnamon rolls.

My mother, the late Judy Osborn, was a great cook. The entire family remembers her cinnamon rolls. The best part of the rolls was what came out of the bottom of the pan. We scooped out the cinnamon rolls and turned them upside down so that all of the sticky, gooey, delicious sauce (for lack of a better word) was on top. If there was extra sauce in the pan, we spooned it on top of the rolls. Yummy!

As I remember, we used a plate and fork to eat the rolls when they were warm but may have eaten them with our fingers when the sauce set up. But no matter how we ate them, the chairs, floor, table and most anything else in the house ended up sticky. And the empty pan had to be soaked.

Sadly, I don't have a recipe for Mom's cinnamon rolls. In fact, I doubt that she had a written recipe, either. Mom made up lots of recipes. Although I've tried, I have never been able to make the cinnamon rolls.

When I do make cinnamon rolls, I save time by using frozen bread dough. (I think Mom used regular bread dough for her rolls and probably made them when she baked bread.) This is my recipe for making cinnamon rolls:

Let the bread dough rise. Then, roll the dough out on a lightly-floured board until there is an oblong-shaped piece. (The dough can be stretched to shape it.)

Spread the dough with about 2 tablespoons of softened butter. Sprinkle 1/2 cup sugar and 2 teaspoons cinnamon over the butter. Then, roll the dough tightly and pinch the edges to seal them. This is so the inside ingredients won't spill out.

Cut into 1-inch thick pieces. To bake the rolls without a glaze, grease a 9 inch by 13 inch pan and place the rolls in it. Cover the pan with a cloth, and let the rolls rise until about double in size.

Preheat the oven to 375 degrees. When the rolls are ready, bake for about 25 to 30 minutes. Frost with a white icing while warm.

Or do not grease the pan. Instead, coat the pan with a butterscotch glaze before adding the sliced rolls. For the glaze, you will need: 1/2 cup brown sugar (packed), 1/2 cup butter (melted), 1 tablespoon corn syrup and 1/2 cup pecan halves. (I suspect that Mom used the sticky corn syrup in her "sauce.")

Place the slices in the glaze, and let them rise until double in size. Bake at 375 degrees. When done, turn the rolls upside down on a tray or platter. Let the glaze run down the rolls. The glaze recipe comes from an old cookbook without its cover.

Experiment with the glaze recipe. I use a mixture of brown and white sugar, cream, butter and cinnamon. I don't measure, so I can't tell you how much.

Now, it's your turn. What is your favorite cinnamon roll recipe? Call me at 824-8809, or write to me at P.O. Box 415, Craig, CO 81626.

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