Everybody loves a story with a happy ending, and today — can you believe our luck — we actually have one of those.
“I wrote to you quite some time ago,” Everett reader Suzanne Bay says, “and you printed my request in your Forum column for German cinnamon rolls. There was never a response, as apparently the recipe was unknown to any of your readers.
“Recently, I wrote a letter to the choir director of the church in Oklahoma City whose cookbook this recipe was from. The church historian found the recipe and emailed it to me.”
That’s great, but wait — it gets even better. Suzanne continues, “I am enclosing it, should you wish to print it for your readers. I spent hours online looking for a recipe that was similar and could not find one, so it isn’t one that is included in every German collection by any means. These rolls are a favorite of my son’s, and they are delicious!”
This unique recipe starts with easy, no-yeast, from-scratch cinnamon rolls that wind up sprinkled with sugar and cinnamon and are then covered with milk before baking.
If what you already have on hand, though, are some ready-to-eat cinnamon rolls you need to use up before you can make anything else, we have a popular recipe for those coming up, too.
Via a request from Ruth Lopez of Arlington, Dan O’Brien of the Turkey House at Island Crossing shared this recipe with the Forum in a Feb. 2, 1994, column.
German cinnamon rolls
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
1/2 cup shortening
2 cups milk
1 cube margarine, softened
1 cup sugar
2 tablespoons cinnamon
Topping:
1 cup sugar
2 teaspoons cinnamon
Milk
In a large mixing bowl, combine the flour, baking powder and salt; cut in shortening, then stir in milk to make a dough. Roll dough out to 1/2-inch thickness on floured board. In a small mixing bowl, stir together the margarine, sugar and cinnamon, mixing well; spread over dough. Roll up, then cut in 1-inch pieces and arrange in a 9-by-12-inch baking pan.
For the topping, stir together the sugar and cinnamon and sprinkle over the rolls. Pour in enough milk to cover them, then bake at 350 degrees until the rolls are brown and the milk thickens, about 45 minutes.
Makes one 9-by-12-inch pan.
O’Brien Turkey House cinnamon-roll bread pudding
4-6 cups cubed cinnamon rolls, cut in 1-inch cubes
15 eggs (yes, 15)
1 cup sugar
11/2 teaspoons vanilla
6 cups milk
1/2 cup sliced almonds
1/2 cup raisins
Cinnamon and sugar combined to taste
Whipping cream or half-and-half
Spread the cubed rolls in an even layer on the bottom of a 9-by-13-inch baking pan. In a mixing bowl, combine the eggs, sugar, vanilla, milk, almonds and raisins, mixing well. Pour over the roll cubes. Sprinkle with the cinnamon sugar and bake at 300 degrees about 50 minutes. Serve in bowls with poured cream.
Makes 12 generous servings.
The next Forum will appear in Friday’s comics pages.
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