Cinnamon Rolls Recipe

Make dough for buttery dinner rolls using the bread machine.  The more oil or butter in the dough will keep the dough soft after baking, and make it easier to work with while rolling. Turn out the dough and roll into a long rectangle that is very thin.   If you leave the dough too thick the cinnamon rolls will be too bready.  Melt in a glass measuring cup dark karo syrup, butter ( equal amounts), add cinnamon and nutmeg to taste.    Sprinkle the dough with pecans (raisins at one end, G will complain if you make too many with raisins). Sprinkle with brown sugar and cinnamon.   Pour on the melted butter mixture.

Cover the bottom of two pie pans with the melted butter mixture.   If you want to flip the rolls and have the caranel top, Cover the bottom of the pan with at least a quarter of an inch, if not more.   Put in a layer of pecans.  To prevent it from getting hard at room temperature, consider omitting white and/ or brown sugar.   

Roll up the dough.  Cut into two inch lengths.  Stand on end in the pie pan.  If making the day ahead, store in the fridge overnight, or place in the oven with ice packs.  In the morning, place in cole oven (or remove ice packs) and bake at 350 until browned. 

The glaze has the same ingredients as cream cheese frosting.  Except that I add cinnamon and nutmeg.  Melt equal parts butter and cream cheese in a saucepan.  

Then add one cup of powdered sugar at a time with approx one TBLspoon of milk with each new addition of sugar.  Flavor with vanilla, and a sprinkle cinnamon and nutmeg.   If it develops a sugary crust on top add more butter.  Add more cream cheese and vanilla if the sugar flavor is too strong. 

The recipes posted on this blog are intended primarily for my convenience.  They are posted the way I was taught to cook, by verbal history passed down through generations.  No "1/4 teaspoon measurements here...  My Mother-in-Law never measured, therefore she could not give me measurements.  Almost every recipe started with, 'You start with the garlic, heat it in the olive oil...'  When I asked, how much garlic?  The response was typically, '...THE garlic...'. 

If you are using these recipes, hopefully you will capture the flavor profile and create your own measurements to make them yours.  Please put your modifications in the comments and continue the verbal history of our predecessors, albeit, in our own digital manner. 

If you cook with the precision of my electrical engineer Sister-in-Law, as if you are mixing combustible chemicals where a mistake will result in bodily harm, move on.  There is nothing for you to see here.  This is not the website for you.