Grandma Rao's Cinnamon Rolls

Besides Mary's encouragement, this is one of the reasons for this book. This recipe filtered down through the family. I'm not sure who started it. So many times I have been asked for this recipe, but for whatever reason, people just don't make these. This is one recipe that I hope you will always keep, to pass on, to share or to reminisce about. I first became aware of this recipe from Dad's Aunt Mary, someone who I was very fond of over 40 years ago, even before we were married. She was the baker of the Borgeses. She was also someone Mary was named after along with our Aunt Margaret. Grandma Rao kept this recipe going for so many years, and they were referred to as "Aunt Frances' Cinnamon Rolls." I have often found other recipes that would be richer, containing more butter, sugar or eggs. Take it from me, there is no better recipe to be found anywhere. Look no further! I think this is a great tribute to Grandma Rao.

Author: Frances Rao

Ingredients

Dough

5 1/2 cups flour approx.
1/2 cup sugar
1/4 cup melted Crisco
1 1/2 cups milk
3 extra-large eggs
2 pkgs. dry yeast
1 tsp salt

Filling

1 stick butter maybe a little more
2/3 cup brown sugar
3 tsp cinnamon or more to taste I use 3, 1/12 tsp. per roll

Glaze

2-3 cups 3 cups confectioner's sugar
1-2 tablespoons milk
1 teaspoon vanilla

Instructions

Heat milk to boiling, and cool to lukewarm.
Dissolve yeast in milk.
Let stand five minutes.
Add sugar.
Add 1 cup flour and mix until smooth.
Add eggs and melted Crisco alternating with flour.
Blend in enough flour to create a smooth slightly stick dough. 3-4 cups.
Turn onto a floured board and knead to make a soft, smooth dough. (you may need more flour). Turn into a greased bowl and let rise until double, about 1 1/2 hours.
Punch down and let rise again, about 1 hour.
After dough has risen the second time, divide in half and roll one half of dough out to 15 x 12 inch rectangle.
Spread with 1/2 stick butter, about 2/3 cup brown sugar (or a little more) and sprinkle with 1 1/2 teaspoons of cinnamon.
Roll up jellyroll fashion, from the longest side.
Repeat with remaining dough.
Cut into 1" slices and place into greased muffin tins.
Repeat with other half. This recipe should fill about 24-30 muffin tins.
Cover with plastic wrap then dish towel and let rise until double, about 30-40 minutes
Bake in a preheated oven, middle rack, 350, until golden brown, about 15-18 min.
While baking, mix glaze.
Combine 2 - 3 cups confectioner?s sugar, 1-2 tablespoons milk, 1 teaspoon vanilla.
Beat until smooth (the glaze should be slightly thin; add more sugar or milk to get a good consistency).
When rolls are slightly cool dip tops of muffins into glaze. (When placed upright, the glaze drips down the sides)

Notes

These are best when eaten fresh from the oven. I freeze them on cookie sheets and put in freezer bags. You can reheat after defrosting on a cookie sheet at 300 degrees for about 10 min. (if I really want one, I pop it in the microwave on high for 10-12 seconds). These are soooo good. You're really gonna love me for this one.

Grandma Rao’s Cinnamon Rolls