When I was a little kid, once in a great while, my father would make cinnamon rolls. It was an all-day affair, usually done on weekends at our country house (it sounds fancy, but it was just a small bungalow in a yet undeveloped area outside La Plata). The warm cinnamon rolls were beyond delicious, definitely one of my favorite treats as a child.
Decades have gone by and I’m finally ready to attempt them myself, so I asked my dad for the recipe which I’m copying here. I’m thinking of making them soon.
Note that I don’t have the recipe for the sugar glace, though that should be easily found online.
Papá’s Cinnamon Rolls
- 2 Tbsp. yeast
- 1/2 cup + 1 Tbsp. sugar
- 1 cup warm water
- 1 cup cooled boiled milk
- 7 cups sifted flour
- 6 Tbsp. room-temperature butter
- 3 eggs, beaten
- 1/2 t. salt
- Additional butter for greasing and brushing
- Additional white and blond sugars
- Cinnamon
Directions
Dissolve the yeast and 1 Tbspl. sugar in the warm water. Add the milk and 3 cups of flour. Beat until it produces a smooth dough.
In a separate bowl, cream the butter with 1/2 cup sugar.
Add the butter to the dough and add the eggs, slat and the remaining 4 cups of flour. Mix well until you get a smooth, white dough. Knead the dough with your hands.
Butter a large bowl and place the dough on the bowl. Cover and keep in a warm place* until it doubles in size, about 2 hours.
* – If you don’t have a warm place at home you can heat the oven to 200F, turn off the heat and place the dough inside.
Once it’s risen, lightly flour a large working surface and roll the dough with a rolling pin to a 1/2″ height. Brush the dough with melted butter and sprinkle with white and blond sugars and cinnamon. Roll into a large roll and cut it into thick slices. Generously butter a large baking pan and place the cinnamon rolls on it, being careful not to crowd them. Cover with plastic wrap and let rise in a warm place for 1 to 2 more hours.
Preheat the oven to 375F.
Bake the cinnamon rolls until golden, about 20′. Glace, remove and eat warm.