Linda’s Fresh Cinnamon Rolls (School Recipe)2002-08-23
When we grew up, we often had cinnamon rolls at school. This recipe is a recreation of that old-fashioned taste.
On this website Look up – Linda’s Old-Fashioned School Cafeteria Bread Rolls to make this recipe
- On this website - Linda’s Old-Fashioned School Cafeteria Bread Rolls
- 1 cup granulated sugar
- 3 tbsp cinnamon
- 2 tbsp canola oil
- 1 cup chopped pecans
- 1/2 cup raisins optional
- Cinnamon Roll Glaze
- 2 cups powdered sugar
- 2 tbsp melted butter
- 1 tsp vanilla
- Milk (see instructions)
Start by making a batch of Linda's Fresh Roll (School Recipe) from this website or the cookbook. Set to rise. Combine the sugar, cinnamon, and oil. It will like brown sugar after it's mixed. Set aside.
After the first proof (rise), punch down. Divide and cut the dough in half. Roll out the dough in a rectangle shape either 1/4 inch or 1/8 inch thick. Using a pastry brush, brush dough lightly with water (water will help the mixture stick to the dough). Spread the above cinnamon mixture on the bread dough. Add the pecans and raisins. Roll the dough jelly roll style; cut 3/4 inch to 1 inch thick and lay out on a greased or buttered pan, barely touching. Cover with saran wrap, leave the pan somewhere warm, and let the rolls rise to double in size. Bake in a preheated 375 degrees oven for 12 to 15 minutes or until brown.
Glaze: While the rolls are baking combine the powdered sugar, the melted butter and the vanilla. Add the milk last, using only as much as to turn the mixture into a thick syrup. Glaze the rolls while they're still warm. (Then send me some!)