Martin Family Cinnamon Rolls

I’ve been on a baking kick lately, which is totally unlike me (despite that fact that I love sweets/treats/baked goods), but I can’t take the credit for these scrumptious cinnamon rolls. I wouldn’t dare take over the reins on Billy’s family recipe — not only are they already perfect, but he’s become a master cinnamon roll maker. At least I can take the credit for the photos. :)

This recipe has been passed down through the generations of Billy’s family, and not much, if anything, has changed over the years. I’m no cinnamon roll making expert (though I do love eating them) but this is probably the easiest recipe ever. These thin, flaky rolls of goodness are easy to throw together on a weekend morning and you’ll be enjoying them in 30 to 45 minutes — fresh from the oven!

Cinnamon Rolls

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Here’s what you’ll need:
Makes: about 24 rolls
- 3 tbsp shortening
- 2 tbsp sugar
- 1 tsp salt
- 1/2 cup boiling water
- 3 cups flour
- 1 packet dry yeast, dissolved in 1/2 cup lukewarm water
- 1 egg, beaten
- 2 tbsp powdered milk
- 2 to 3 tbsp butter, melted
- cinnamon/sugar mixture (about 1/3 cup of each, but this can be based on preference)
Frosting
- 1 cup powdered sugar
- 1 tsp milk
- a few drops lemon juice
- a few drops vanilla

Instructions:
Preheat the oven to 425 degrees and line two baking sheets with greased aluminum foil.

To make the dough, mix together the shortening, sugar, salt and 1/2 cup boiling water in a small bowl. Set aside to let cool. In a medium bowl, combine one cup of the flour, egg and yeast and let stand for five minutes. Add the shortening mixture to the flour mixture and stir to combine. Add the remaining flour and the powdered milk and mix with your hands until a dough is formed.

Turn the dough onto a lightly floured surface large enough to roll it out. Roll out the dough into a rectangle that is nice and thin, about 1/4 inch thick. Coat the dough with the melted butter, spreading it in an even layer with your hands. Finally, spread the cinnamon and sugar mixture all over the dough, making sure to cover every last inch. If you like raisins in your cinnamon rolls, sprinkle some throughout.

Roll the dough (the long way) into a tight log, then cut into one inch slices. Place the individual rolls on the prepared baking sheets and bake in a 425 degree oven for 10 minutes, or until the rolls just begin to turn golden brown.

Roll 'em, Cut 'em, Bake 'em, Glaze 'em!

While the cinnamon rolls are baking, prepare the glaze by whisking together the powdered sugar, milk, lemon juice and vanilla until smooth. Add more milk (thinner) or powdered sugar (thicker) to get the consistency you prefer. Let the cinnamon rolls cool a bit (not too long…they’re best when they’re hot!) before glazing.

I have always been a cinnamon roll lover, but nothing compares to homemade…especially when it’s a recipe that’s been passed down through the generations. This recipe is perfection. Each roll has a ton of paper thin layers of delicious buttery, cinnamony dough that just melts in your mouth. The glaze is a perfect balance of sweetness, thanks to the lemon juice, and it just glazes the fresh, hot rolls perfectly.

Fresh, Warm, Buttery Cinnamon Rolls

While there’s something to be said about huge, fluffy cinnamon rolls, nothing will ever compare to Billy’s great-grandma’s homemade rolls. Once you try these, I guarantee you’ll be hooked. And on top of all that, they couldn’t be any easier to prepare! So…what are you waiting for? Get in the kitchen and give these a shot!