There's really 2 separate recipes. First you'll start with the sweet roll base. Grandma says you can use any sweet roll recipe as the base, but here is the one she used that day.
I will be going step by step for people who are totally uneducated about cooking from scratch (like me)... So, if you already know this, just scroll down a while to find the cinnamon roll and goo part... :)
UPDATE: 5/26/2010. I've added pictures and edited the instructions after my mom visited. Please post a comment to explain what you do differently and what your results are. Thanks!
UPDATE: 6/5/2010 - I changed the "goo" measurements to reflect a range. I personally like the upper range better (adding more of everything to a single pan making more goo), but it was good with the lower range as well.
1 c water (room temperature. not cold. not hot. tepid.)
1 tsp sugar
2 Tbs dry yeast
2 c milk
2/3 c cooking oil
3/4 c sugar
4 tsp salt
10-11 c flour
Combine water and sugar in a small bowl (no picture, but I used a big cereal bowl). Sprinkle yeast in and gently stir. Let sit for 5 minutes.
While you're waiting for the yeast, get the largest bowl you have, crack the eggs in and beat.
Pour in sugar.
Pour in salt.
5 minutes should've passed by this point, so add the foamy-lookin' yeast mixture to the very large bowl and stir gently.
Then add about 7-8 cups of flour and mix.
Then add one cup at a time to get the right consistency (up to 10 or 11 cups). It shouldn't be sticking a ton to the sides of the bowl and shouldn't be super shiny, if that makes sense. It'll get harder to stir. These pictures show the mixture as too shiny and obviously not stirred in.
if you just want to make sweet rolls, follow the rest of the recipe below. otherwise, just forget about this part...
shape rolls about 2 hrs before serving.
punch down unused dough and return to fridge.
bake @ 425 for 15-20 min
To make the cinnamon rolls, here's what you need:
a clean counter :)
flour (to put on counter when rolling the dough)
2 cake pans (9x13 or larger)
butter - 1 stick (softened, not melted)
1 c brown sugar (can add or decrease... you'll be sprinkling it)
scant 1 T cinnamon (can add or decrease... you'll be sprinkling it)
clean towels (to flip pans over on when done) NON TERRYCLOTH
and to make the "sticky" sauce part, you'll need:
1/2 - 3/4 stick of butter
1/4 - 1/2 c pancake syrup (maple flavor)
3/4 - 1 c brown sugar
2-3 Tbsp water
*** these amounts make sauce for ONE pan and the roll recipe makes 2 pans ***
Clean off counter and spread out some flour
Place pan on lowest rack and bake at 375 degrees for about 25 minutes. (your oven may vary.... experiment with the time). If you have glass or ceramic pans, lower temperature to 350 and cook for 35-40 minutes.