The Maine Windjammer Association

CINNAMON ROLLS
from the Lewis R. French

Cinnamon Mixture:
1/2 c. butter (1 stick), melted
1/3 c. brown sugar
1 T. cinnamon

Mix ingredients in a small mixing bowl and put aside.

Dough:
3 1/2 tsp. yeast
3/4 c. warm water
3/4 c. milk, scalded, then cooled
1/2 c. sugar
1/2 c. butter or shortening, softened
1 1/2 tsp. salt
2 eggs
4-6 c. flour

Preheat oven to 375 degrees. Sprinkle the yeast over the warm water and let sit in a warm place for about 5 minutes. Stir in milk, sugar, butter, salt, eggs, and 2-3 c. of flour. Beat until smooth. Mix in enough flour to make dough that is easy to handle. Continue kneading in large bowl until the dough is smooth and elastic. Cover and let rise in a warm place until doubled in size. Punch down and divide into two pieces. Roll out each piece into rectangles; spread with cinnamon mixture, roll up and place seam-side down in brownie pans. (You can also use loaf pans.) Cut with scissors, not quite through the roll, to make ten to twelve sections. Gently pull the sections so that they will rise and bake apart from each other. Let rise again and then bake until golden brown on top – about 20-25 minutes. Drizzle glaze over top and serve.

Glaze:
1 c. powdered sugar
2-3 T. milk
1/2 tsp. vanilla
Grated orange peel and/or orange juice

Mix all ingredients until you have a consistency that you like. Add more milk or powdered sugar if necessary. Pour over cooling cinnamon rolls.