I cannot take credit for this recipe as it’s a Meyer family specialty. Those Meyers are darn good bakers…and builders…and artists…and just darn great people in general. They were generous to share this recipe and, in between turkey, pie, and shopping, I managed to make these over Thanksgiving in Salado, Texas. Holidays in Texas are always relaxing. They’re a break from the cold and a definite change of scenery – full of live oaks, prickly pear cacti, and giant bronze stars hung over garages and front doors. The people in Salado almost always wave, say ‘hello’, or tip their hat when they pass by. The downtown is full of antique stores, tea rooms, local art, and a sweet old bridge that’s always lit up in white Christmas lights. It’s almost impossible not to love Salado, just like it’s almost impossible not to love cinnamon rolls. In fact, I don’t think I’ve ever heard anyone say they don’t love, or at least LIKE, cinnamon rolls. Millie loves cinnamon rolls, but she wasn’t allowed to have one. This made her so very sad….
Honestly, if I did hear someone say they didn’t like cinnamon rolls, I would dare them to try one bite of these (if they still didn’t like cinnamon rolls, I’d call them crazy and then I’d eat the rest of their cinnamon roll).
I tried an experiment with the filling, using brown sugar and cinnamon on half of the batch and sugar and cinnamon on the other. No one could tell much of a difference, so use whatever you have. This makes 20 fairly large rolls, so cut them smaller if you’d like more.
Scald 2 cups of milk, add 1/2 cup of butter, 1/2 cup of sugar, and 3 tsp. salt.
Let this cool to about 110 degrees and add 2 packages or 2 tbsp. of yeast.
Add three eggs, 2 cups of whole wheat flour (see, they are kinda healthy!), and up to 5 cups of white flour.
Knead until smooth and let rise until doubled in size (2 to 3 hours).
Punch down and rise again. I did this second rise overnight in the fridge and it worked out just fine.
Cut the dough in half and roll out each half into a large rectangle. Generously spread softened butter on the dough and sprinkle brown sugar (or just white sugar) and cinnamon over the butter. I didn’t measure this part, but I could have doubled the amount I used. Next time, I’d put a thick layer of about 1/4 inch of sugar.
Starting at a small end of the rectangle, roll the dough into a long tube. Cut the dough into 1″ to 1 1/2″ rounds and place on a buttered baking sheet. Bake at 350 degrees for 10-15 minutes.
For the icing, I absolutely love this cream cheese recipe. Combine one 8 ounce softened block of cream cheese, one stick (1/2 cup) of butter and a teaspoon of vanilla. Mix in 3 to 4 cups of powdered sugar to taste.