YES!
Eat your hearts out, people!!!
I have the inside track on Dorothy Moore's Cinnamon Rolls and they're melt-in-your-mouth. What you probably don't know and the reason I messed up this blog with the wrong name, is that Dorothy is Mary Connealy's mother.
And she's wonderful. Beyond words. Delightful. And her cinnamon rolls???
Oh my stars!!!!!!!
And she's wonderful. Beyond words. Delightful. And her cinnamon rolls???
Oh my stars!!!!!!!
DELICIOUS!!!!
Here she is: (Yes, I finally got the picture to load properly!)
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Here she is: (Yes, I finally got the picture to load properly!)
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I had the pleasure... and honor... of meeting Mary's mother recently and:
A.: I fell in love with her.
B. Mary's good looks clearly come from her beautiful mother.
C. She loves to bake and so do I!!!
D. We could have talked for hours. Literally!
So here they are, a wonderful recipe and a little different from any cinnamon roll I've ever had, but wonderfully delicious...
Dorothy Connealy’s Cinnamon Rolls
3 cups flour
½
cup sugar
1 egg
3 tsp. yeast
½ teaspoon salt
Mix dry ingredients together. Add egg
and water (about a cup) and blend/knead to bread dough consistency. Let rise in
warm place until nearly doubled.
Punch down dough. Roll out into a thin, large rectangle. Spread with butter. Sprinkle brown sugar and cinnamon evenly across
dough. Now Dorothy is my kind of gal, she doesn't really measure the butter or brown sugar, you know?
She spreads one... then sprinkles the other. So just do it until it looks good. A smearing of butter, topped with brown sugar, then sprinkled liberally with cinnamon.
Roll up, starting from l-o-n-g side, into a roll. Slice into ¾ -1”
slices. Place slices close together (not touching) in prepared pan (15 x 10,
maybe?) Prepare the pan by melting a stick of butter in bottom of baking dish. Sprinkle with brown sugar and cinnamon. (You can see this is getting to be a habit, right? The brown sugar/cinnamon/butter thing?) Proof in a warm (150 degree) oven for 15-20 minutes.
Bake rolls in 325 or 350 degree oven for
eleven minutes. Turn pan upside down onto dish
big enough to hold the rolls and glaze.
Serve warm.
You will get pics if I can figure out how to get them off my phone! I've got a great one of Dorothy... and the rolls! Before I ate them all!
Oh wow. I love homemade cinnamon rolls! Just the smell of them baking is a treat - and with no calories! But who can stop there?
ReplyDeleteAnd you got to meet Mary's Mom? How cool :)
Mary's mom is so delightful that I'm probably going to adopt her. She's that nice.
DeleteAnd these are delicious!
If you are VERY LUCKY, Ruthy, she may adopt you!!!
DeleteMy mom does make the very best cinnamon rolls in the world.
ReplyDeleteI remember once (I was a total grown-up) saying something kinda complain-y about how rarely mom made cinnamon rolls where we were kids. As in, "They were so delicious and she ALMOST NEVER made them."
And my dad said, "Your mom made cinnamon rolls every Saturday morning for years."
Apparently the one week wait seemed very long to me as a child!!!
:)
I love that story, Mary!
DeleteOne week is a horribly long time as a kid. It seems like forever. And those cinnamon rolls are good enough that one day is too long. Seriously, I need to make some just to relish the deliciousness.
DeleteAnd Mary, Dorothy is SO nice.
I was a bit surprised, I must admit. ;)
Clearly I take after someone else. Although my dad was a sweetie, too.
DeleteMaybe the growly family pet was an influence!!!???
LOL, Mary!!! So which parent has your outrageously entertaining sense of humor?? Surely that's not the growly family pet. :)
DeleteYum -- I love cinnamon rolls and had this never fail recipe. Well, it was never fail before I misplaced it...years ago. I'm excited to try this one out and see it it can become my new never fail recipe! I'm picking up some yeast next grocery shop and giving this one a try!!!!! Yeehaw!!!!
ReplyDeleteI think the true secret to my mom's cinnamon rolls is the syrup to bread ratio.
DeleteSlice each cinnamon roll thin. Much more sugar per square inch....and how could that be wrong???????????
Kav, I didn't know y'all said heehaw in Canada!! :)
DeleteMary, I agree, it's all about ratio. Don't be stingy with that brown sugar and butter. Because that would be WRONG! I love that Dorothy doesn't measure, she 'feels' her way through a recipe. That's my kind of girl!!!!
DeleteAnother fun fact. I'm from a family of eight kids.
ReplyDeleteI don't remember EVER eating a cold cinnamon roll. They'd pop out of the oven, we'd each grab a couple and POOF they were gone.
I never knew cookies changed when they got cool, either.
Poor mom! Feeding the ravenous horde.
Ain't that the truth? Raising my six it was double and triple recipes always... Enough for them and their horde of friends.
DeleteMy Grandmother's cinnamon rolls are to die for!!! They are dangerous actually - too hard to resist!!
ReplyDeleteOh, Reverend Connealy so nice to "meet" you! I love your mother THIS MUCH. Maybe more. :)
DeleteSoooooo bookmarking this post... and Pinning it too!
ReplyDeleteThese sound amazing!!! Do you just soften the butter before spreading on the dough?
ReplyDeleteor do you melt it?
DeleteJust soften, Missy. On the bread dough. You melt it for in the bottom of the pan.
Deletemom puts the butter in the pan and sets it on a burner and the lowest heat and melts it that way, stirring the sugar and cinnamon in. I'd think microwaving the butter first would work the same, don't you? Plus mom uses a metal sheetcake pan. Glass baking dishes might explode on a burner.
ReplyDeleteUnlike my mother, I've been known to explode a few meals.
I melt the butter in the microwave if it's a glass pan. Makes life less exciting, but still tasty.
DeleteAnd fewer glass shards. ;)
I've exploded things in the microwave, Mary. And I've also charred a few pots and pans!
ReplyDeleteIf any of you remember the burned green bean scene in one of my books (His Forever Love, i think), then you saw what happened to me once when I burned a pot of green beans until it was smoking. Almost melted the pan! Had to run it outside.
Been there. I finally tore my smoke alarm off my ceiling just because I was so sick of setting it off.
DeleteOh, we did that too. And it was a less sensitive kitchen model... But less sensitive didn't mean I could sizzle bacon or fry chicken or make eggs in bacon grease.
DeleteThey need one for cooks like us: The Smokey Cook's Smoke Detector You have to almost have the house on fire to set it off, for crazy kitchens only.