Have I Mentioned that I LOVE CINNAMON?

I am baking my way through my Mom's cookbook "The Dough Also Rises".

I decided to start by baking these cinnamon rolls using my mother's special recipe, one that she received from her beloved friend Linda Zuro.

I have made these before, probably ten years ago or more, but I was totally shocked with how awesome they turned out this time! They were HUGE and so light and fluffy! I did a few things differently from the recipe. I mixed it all in my Bosch, not by hand. I made my own brown sugar, because I was out of it. And after I formed the rolls, I let them rise individually inside my over-sized cupcake pan.

The result was so fabulous, I just had to take some to a friend.

Baking things for people is my favorite kind of service.

Here are some other nifty service ideas.

Here is the recipe from my Mom's book:

Linda’s Bread Dough Recipe

This is Linda Zuro's recipe. She never used a heavy duty mixer. Always only her hands. The dough is so very soft and pliable. You want to mix it til just barely after the sticky stage. Personally, I don't think anyone but Linda can make ther rolls turn out like hers did...but I keep trying. Sometimes she added half whole wheat flour to half white flour. Still a very light, and airy dinner roll.

2 cups water

2 T. yeast

½ cup sugar for sweet rolls OR 1/8 cup for bread rolls

6 cups flour

¼ cup oil

1 egg

2 t. salt

1. Dissolve yeast in water and sugar. Let sit for 20 minutes til bubbly. Add 3 cups flour. Mix.

2. Add oil, egg, and salt. Add another 3-4 cups flour. Add enough flour to make a soft dough. Mix. Knead and rise for 1 hour.

3. For into dinner rolls or make into cinnamon rolls***

4. Rise a second time

5. Bake 15-20 minutes in 375 degree oven

Depending on the humidity of the day, you may need more or less flour.

***Cinnamon Rolls: roll or pat out dough into a rectangle. Spread with stick margarine that has been softened. Spread with brown sugar to all edges. Sprinkle with cinnamon. Roll up and slice.

For the icing: Mix confectioner’s sugar and little bit of milk at a time until the consistency you desire has been reached…thick enough to spread, NOT thin at all.