CINNAMON ROLLS
We all reminisce about them. We couldn't wait to get in line at the cafeteria to buy one. The Press Telegram newspaper had a column called “Recipe Request” People would write in asking for a favorite recipe they had enjoyed or remembered. To my surprise one day I saw the below and couldn’t get the scissors out fast enough. Enjoy, Frances
LAUSD CINNAMON ROLLS
For the rolls:
4 cakes or packages dry yeast
2 cups milk or 1 cup milk plus 1 cup water
½ cup sugar
2 teaspoons salt
½ cup shortening
1 large egg
1 cup cake flour
5 cups bread flour
¾ to 1 ½ teaspoons nutmeg
¼ cup butter or margarine, melted
For the Cake Crumb filling:
1 cup plain cake crumbs (any box of white cake mix)
½ cup brown sugar, packed
1 teaspoon cinnamon
For the powdered Sugar Glaze:
2 cups powder sugar
¼ cup hot water
1 teaspoon vanilla
To make the rolls, dissolve yeast in lukewarm milk. Combine sugar, salt, shortening and egg in mixer bowl and mix 1 minute at low speed. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.
Knead well until smooth and elastic. Let rise until doubled in bulk. Roll out into 13-by-27-inch rectangle. Brush with butter and sprinkle with cake crumb filling. Roll up jelly roll fashion. Slice into 17 or 18 (1 1/2) inch) slices. (Easiest way to slice is by using non-coated dental floss. Honest)
Place on greased baking sheets and pat out fairly flat. Let rise until doubled in bulk, about 45 minutes. Bake at 400 degrees for 15 minutes.
When partially cool, brush with powdered sugar glaze.
Makes 17 to 18 rolls.
To make the cake crumb filling: combine cake crumbs, brown sugar and cinnamon, and mix well.
To make glaze, mix sugar into hot water until smooth. Stir in vanilla.
Then call me! I’ll be right over.
LAUSD CINNAMON ROLLS
For the rolls:
4 cakes or packages dry yeast
2 cups milk or 1 cup milk plus 1 cup water
½ cup sugar
2 teaspoons salt
½ cup shortening
1 large egg
1 cup cake flour
5 cups bread flour
¾ to 1 ½ teaspoons nutmeg
¼ cup butter or margarine, melted
For the Cake Crumb filling:
1 cup plain cake crumbs (any box of white cake mix)
½ cup brown sugar, packed
1 teaspoon cinnamon
For the powdered Sugar Glaze:
2 cups powder sugar
¼ cup hot water
1 teaspoon vanilla
To make the rolls, dissolve yeast in lukewarm milk. Combine sugar, salt, shortening and egg in mixer bowl and mix 1 minute at low speed. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.
Knead well until smooth and elastic. Let rise until doubled in bulk. Roll out into 13-by-27-inch rectangle. Brush with butter and sprinkle with cake crumb filling. Roll up jelly roll fashion. Slice into 17 or 18 (1 1/2) inch) slices. (Easiest way to slice is by using non-coated dental floss. Honest)
Place on greased baking sheets and pat out fairly flat. Let rise until doubled in bulk, about 45 minutes. Bake at 400 degrees for 15 minutes.
When partially cool, brush with powdered sugar glaze.
Makes 17 to 18 rolls.
To make the cake crumb filling: combine cake crumbs, brown sugar and cinnamon, and mix well.
To make glaze, mix sugar into hot water until smooth. Stir in vanilla.
Then call me! I’ll be right over.
From former Pastry Cook at LA CITY SCHOOLS
Do you remember besides the Cinnamon Rolls we also had Crumb Cake? I found this with some of my old recipes and thought you might like this one too. It is from a former Pastry Cook from LA City Schools. Now I know why we ate so well in the School Cafeteria. Unlike today, when it comes frozen and someone nukes it.....We actually had real food, homemade, and cooked from scratch......Whoa! what a concept!
2 1/2 cups flour 1 teaspoon nutmeg 1 egg
1 cup brown sugar, packed 3/4 cup oil 1 cup buttermilk
1 cup granulated sugar 2 teaspoons cinnamon
1 teaspoon salt 1 teaspoon baking soda
2 1/2 cups flour 1 teaspoon nutmeg 1 egg
1 cup brown sugar, packed 3/4 cup oil 1 cup buttermilk
1 cup granulated sugar 2 teaspoons cinnamon
1 teaspoon salt 1 teaspoon baking soda
- Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping.
- Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend well. Add to flour mixture. Do not over-mix
- Spoon batter into greased 13x9- inch baking pan. Sprinkle with 1/2 reserved topping. Bake at 375 degrees 30 to 40 minutes.