If you remember my second video about Ginger Cookies, you’ll remember how much my great grandma Laura loved to bake. Read more on those cookies – HERE.
Here again is another recipe from her given to me by her daughter, my great aunt, Betty.
Betty wrote about this recipe in the email to me and said, “I love the taste of this dough because of the nutmeg in it. I loved helping so I could eat the dough. I liked my mother-in-laws caramel syrup better than mom’s, so I don’t have mom’s recipe for the syrup. Mom also used this dough recipe to make her kuchen. Hope this helps. I haven’t made these in years!” – – Betty
I love these kinds of recipes – ones passed down from mother to daughter and down the line.
It is interesting to me that there is shortening in the dough. I did quite a bit of research on this because I expected butter.
Shortening, according to King Arthur Flour, adds a tenderness to dough and cakes. It can also help if your all-butter cookies are spreading too much in the oven. Shortening can be substituted in any recipe 1-to-1 for butter. The reason so many recipes call for butter over shortening…flavor. Butter has more flavor than shortening. In this recipe, however, there is butter in the filling, which I am sure will make these delicious.
You can make them as regular cinnamon rolls and add your own favorite frosting recipe or you can make caramel rolls as listed below.
I tried both – baking half and half in different pans.
This can make 15 large rolls or 24 medium size rolls.
You’ll need multiple pans and an instant read thermometer.
Here is the recipe as sent to me by Betty:
Betty Goetz from her mom, Laura Berreth
- 1 cup warm water (110-115 degrees)
- 2 packages active dry yeast
Dissolve yeast in warm water.
- 2/3 cup shortening
- 1 cup milk, scalded
Heat milk to 180 degrees. Mix shortening into the milk to melt. Milk will need to cool to below 110 degrees before adding to mixing bowl for dough, so it doesn’t kill the yeast.
- ¾ cup white sugar
- 1 tsp. salt
- 2 eggs (beat them first before adding)
- ¼ tsp. nutmeg
- 1 T. lemon juice (if desired)
- 7- 8 cups bread flour
- Mix all ingredients (including yeast mixture and milk mixture) into stand mixer or bowl. Slowly add in flour and knead dough until it can be handled without sticking to your hands.
Transfer dough to lightly oiled bowl. Cover with plastic wrap. Let dough rise 60-90 minutes, punch down, and then rise again for 60 minutes.
- 1/2 stick of butter, softened
- 1/2 cup to 3/4 cup brown sugar (depending on size of rectangle)
- 2 T. Cinnamon
Roll dough into large rectangle; spread with soft butter, sprinkle with brown sugar and cinnamon.
Roll up, beginning at wide side.
Cut into 1 and 1/2 inch pieces.
Place in pan or pans and let rise until puffy.
Add optional caramel syrup (recipe below) after they have risen but before baking.
Bake 20-30 minutes at 325 degrees.
Step Five (if making rolls with frosting):
- 4 ounces cream cheese
- 2 cups powdered sugar
- 2 tsp vanilla
- 2 tblspn milk
Mix together to create cream cheese frosting.
Spread over cooled buns.
Caramel Syrup for Cinnamon Rolls
Betty Goetz from Stella Goetz (Dwight’s mom):
- 2 cups brown sugar
- ½ cup margarine or butter
- 4 T. water
- 4 T. white corn syrup
- 1 T. vinegar
- 1 tsp. vanilla
- 1 cup whipping cream
Mix together first 6 ingredients in a sauce pan, stirring constantly.
Bring to a boil.
Boil 1 minute and then, off the heat, add 1 cup cream.
Cool before pouring over unbaked, risen rolls.
Bake rolls as noted above.
**Caramel rolls might take a few minutes longer.
My great grandma’s recipe is absolutely delicious. The rolls come out tender and soft. I used bread flour in it, though the original recipe didn’t note which kind to use. I also added the measurements for the filling since those were not listed in the original.
I will definitely bake these on a cookie sheet with them separated rather than smooshed into a square pan. I think the air circulation will be better and they will brown more.
If you bake this recipe, let me know! I’d love to hear from you on how it went.
I have two more recipes from my great grandma that I’m going to bake up for you. One is called Peppernut Cookies and the other is a Christmas favorite in my family. Kuchen. I’ll be baking up the kuchen on Dec. 14, so stay tuned for that episode!
I have also come across a recipe for potato chip cookies and one for cookies baked in a casserole dish… I am too intrigued to not make those for you. Thanks for watching!
Other posts about Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Baking Through History: Fry Bread Tacos
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way
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