Mrs. Balmer’s Cinnamon Rolls

Mrs. Balmer taught me and my best friend Tanya how to make these most amazing cinnamon rolls in high school, they are baked in a butterscotch cream that is self saucing and bathed in heavy cream just before baking. My friend Mary says they are “like eating a cloud”...heavenly. Stoneware tends to create the moistest products.  I have a stoneware 9x13 dish that I use for cinnamon rolls.   

Dough:

1 cup milk

½ cup sugar

1 tsp. salt

¼ cup butter, melted

2 eggs

1 Tbsp yeast

4 ½ cup flour, more as needed

Filling:

¼ cup butter, softened

½ cup sugar

2 Tbsp cinnamon

Butterscotch Cream:

½ cup butter, melted

½ cup heavy cream

½ cup brown sugar

Scald milk in the microwave, one minute. Pour into your mixing bowl and add the sugar, salt and butter. Cool until the mixture is lukewarm. Add eggs, yeast and flour.  Knead about 2-5 minutes in an electric mixer, longer if by hand. Cover bowl with plastic wrap and allow dough to rise (in a warm place) until doubled in size, about an hour. Roll dough out into a large rectangle (I like to use a silpat).  Spread with 1\4 cup softened butter, then sprinkle with cinnamon sugar (mixed together).  Roll dough into a log and cut into 12 lovely cinnamon rolls (do not cut the silpat, if using).  In a 9x13 dish, add melted butter, brown sugar and cream.  Place rolls in the dish on top of the butterscotch cream.  Cover with plastic wrap and allow to rise till doubled (about an hour), or place in the fridge and let yeast work overnight.

Preheat oven to 375* when ready to bake. Pour 3\4 cup cream over the top of the raised rolls and bake for 20 minutes. Try not to over-bake, you can shield with tin foil the last five minutes of baking. I like to test bread products for doneness. A thermometer should register between 190-200*.