Cinnabraid

aka Grandma Kaiser’s Cinnamon Rolls

Ingredients:

1 stick butter

2 cups milk

1 teaspoon salt

1/2 cup sugar

1/4 cup warm water

2 tablespoons yeast

2 eggs

7-8 cups flour

Directions:

Scald first four ingredients and cool about an hour.  After an hour, dissolve yeast in water. Add to cooled milk mixture. Add eggs and flour. (May use dough hooks on electric mixer.) Mix for 5-6 minutes. Let rise until double, about an hour. Divide dough into fourths. Shape each fourth separately. Bake at 350d.

To shape into Cinnabraid:

On a well-greased countertop or table, roll dough into 9x13 inch rectangle. Lightly mark into “uneven” thirds lengthwise (make middle “third” slightly bigger than outside two). In the middle third, spread softened butter, sugar, and cinnamon. On outside thirds, cut horizontal slices about 1 inch apart. Starting at end farthest from you, fold cut slices towards center of dough, alternating sides and tucking last slice under opposite side. Transfer braid to greased jelly roll pan. Let rise 20-30 minutes. Bake for 15-20 minutes.

So this is a current experiment: A few weeks ago, I made this dough and shaped it into a cinnabraid and then froze it right away. Stay tuned; I’ll report back after I thaw and bake this. Also stay tuned for pictures and more detailed explanations;  next time I make these I’ll try to remember to take px. It’s kind of hard to explain although it’s VERY fast and easy to do.

To shape into crescent rolls:

Roll dough into circles. Spread with softened butter. Divide into 16 wedges. Roll each wedge, place on greased pan. Let rise 20-30 minutes. Bake 10 minutes.

To shape into cinnamon rolls:

Roll dough into 9x13 rectangle. Spread with softened butter, sugar, and cinnamon. Roll lengthwise, sealing edges.  Cut into 1 inch slices; a string works best (see here for px). Place in greased or buttered pan, cut side down. Let rise 20-30 minutes. Bake 15-20 minutes.

For caramel rolls:

Mix thoroughly: 1/2 cup melted butter

              1 cup brown sugar

              1 cup corn syrup

Pour into two greased 9x13 pans. Place cut cinnamon rolls on mixture. Let rise 20-30 minutes. Bake 15-20 minutes. After baking, place cookie sheet upside down over rolls and flip the entire pan of rolls with its cookie sheet lid, inverting rolls so caramel oozes over rolls.

Frost cinnabraids and rolls with the Best Frosting Ever:

1 cup softened butter

2# powdered sugar

1/2 teaspoon salt

2 teaspoons vanilla

1/3 cup milk or water

Mix all ingredients. Great on sugar cookies and graham crackers also.

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*I usually double this recipe and share some and freeze some. Doubles great and freezes great.