Rolling in the Kitchen

My grandma's rolling pin - ready for seventy more years of action

I was given the best gift ever this week. After visiting my grandmother in Winnipeg (she is 93 years old), I was flattered enough to inherit her rolling pin. This wooden pin has seen many pastries and baked goods in her kitchen over the years; I and my cousins being the lucky recipients of its creations. I am very happy to keep it turning on its axis as I roll my way into memory lane; recreating her signature favourites.

Here is a recipe she gave me when I first got married. I bake these every holiday season; handing out rations to my parents and brothers' families so, they too, can enjoy them Christmas morning.

Grandma Anderson's Cinnamon Buns

I usually roll these out and let rise overnight. By morning, they've doubled in size and are ready for the oven:

1 1/3 cup 2% Milk (I've used skim or whole milk on occasion)
1 egg
1/4 cup butter
1/3 cup sugar
1 1/4 tsp. salt
3 3/4 cup best for bread flour
1 1/4 tsp. best for bread yeast (in jar)

Melted Butter
Brown Sugar
Cinnamon

Measure ingredients in order into electric mixer using a dough hook (same one you'd use for cookie dough). When mixer has formed the dough into a ball and is less sticky looking, turn onto lightly floured surface (if dough is still too sticky while in mixer, add more flour and mix).

Roll with pin until you achieve uniform thickness throughout. Should be a large rectangle.

Here's where my kids love to help: brush with melted butter using pastry brush or back of spoon. Sprinkle with brown sugar and cinnamon (as desired). Roll into 'log' shape and pinch seam together to seal. Cut into 1 1/2" or 2" pieces.

Put on greased cookie sheet with cut side up. Cover with wax paper and let rise until double in size (if setting overnight, place tea towel on top of wax paper).

Bake at 350 for 20 minutes or until lightly browned. If desired, drizzle with icing: 3/4 cup icing sugar, 1 tbsp milk, 1/4 tsp vanilla.