Cinnamon Rolls and Lucy Jane
Passed down through generations, Lucy Jane’s cinnamon rolls are a taste of home. Pillowy, gooey, and always best enjoyed warm, with extra icing and a story or two.
Servings 16
Ingredients
- 2 cups Whole milk
- 3/4 cup Butter
- 1 TBSP Salt
- 1/2 Cup Sugar ¼ cup sugar + ¼ cup honey
- 2 Whole eggs well-beaten
- 6-7 Cups All-purpose flour
- 2 PKG Yeast
Filling:
- 3/4 Cup Brown sugar My mother/grandmother used white cane sugar
- 2 TBSP Ground cinnamon
- 1/2 Cup Softened butter
- 1/2 Cup Raisins or chopped nuts Optional
Icing (optional):
- 1 Cup Powdered sugar
- 1 TBSP Softened butter
- 1 TSP Vanilla extract
Instructions
Dough:
- Warm the milk mixture:Heat the milk, butter, salt, and sugar/honey in a saucepan until the butter melts. Let it cool to lukewarm (about 110°F).
- Mix the dough: In a large mixing bowl or Kitchen-Aid, add 3 cups of flour and yeast, add the warmed milk mixture, and blend well. Add eggs to the flour and mix well. Gradually add more flour (1 cup at a time), blending well after each addition until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape the rolls:
- Punch dough down rest 10 min.
- Roll it out into a large rectangle (about ¼-inch thick). Spread the dough with softened butter, then sprinkle the cinnamon sugar evenly over the surface. Add the additions you want in your cinnamon rolls.
- Roll the dough up tightly from the long edge. Slice into 1–1½ inch pieces and place in a greased 9×13-inch pan (or two smaller pans).
- Cover and let rise again for 30–45 minutes, until puffy.
- Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
Make the filling:
- Mix brown sugar and cinnamon in a bowl.
Icing (optional):
- Mix powdered sugar, softened butter, milk/cream (add 1 TBLS at a time), and vanilla. Drizzle over warm rolls as a glaze or cool and ice.
Video
Notes
This recipe is based on Grandma Ruth's Basic Sweet Rolls.