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Southern Breakfast, Part 2

Posted by Rachel Risley on

In keeping with our theme of Country Ham accompaniments  this week.  Today I want to share my recipe for Cinnamon Rolls.

My great-great grandmother, Mama Pratt, made the best cinnamon rolls.  Unfortunately I never learned to make them like her, and like many family recipes my "dashes & pinches" aren't quite the same.  

The recipe I'm sharing today is adapted a little from one I found in a Southern Living cookbook a few years ago.  The rolls take a little time to rise, but they are worth the wait!

Cinnamon Rolls

1 (16 oz) Package Hot Roll Mix (I use Pillsbury)

1/2 Cup Butter, Softened

1 Cup Firmly Packed Light Brown Sugar

2 Teaspoons Ground Cinnamon

1/2 Teaspoon Nutmeg

1 Cup Powdered Sugar

2 Tablespoons Milk

1 Teaspoon Vanilla Extract

Prepare hot roll dough according to directions on package.  Cover loosely and let stand 5 minutes.  

Mix together softened butter, brown sugar, cinnamon, and nutmeg.  Roll dough into 15"x10" rectangle and spread butter mixture evenly over dough.  Roll dough up tightly, starting at the long end, and slice to make 12 rolls.

Place rolls, cut-side down, into greased 12" iron skillet or 9"x13" pan.  Cover loosely with plastic wrap & a cloth towel.  Let rise in a warm place for 30 minutes or until doubled in size.  Bake at 375 degrees for 20-25 minutes.  Cool on a wire rack for 10 minutes.

Whisk together sugar, milk & vanilla, drizzle over rolls. Enjoy!

 

These cinnamon rolls are the perfect sweet to enjoy with a country ham breakfast.  I hope your family will like the sweet treat as much as ours.

Don't forget to come see us this weekend at the Spring Hill Country Ham Festival!

Welcome Home,

Rachel

 


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