Cinnamon Rolls are a tradition in my family. My mother always made tea rings for friends and family for Christmas gifts. I have tried dozens of recipes, but these are by far the best. They require some planning, since you have to start the starter at least the day before you are ready to bake. All the planning and the minimal fussing with the starter is so completely worth it. These are far better than Cinnabon. I don’t put raisins (since raisins have no place in cinnamon rolls) and I don’t put nuts in since Mr. Smith feels that nuts are a crime against humanity. ‘Nuff said.
Now, go make some Cinnamon Rolls! Stop lazing around reading this silly blog and go bake something! I will wait for the thank you comments to flood in after I post this.
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm tap water
One day before you plan on baking the cinnamon rolls combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should start bubbling within 12 hours. You will know this because you will see bubbles along the side of the bowl and on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make the dough the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.
Lots of love and have a wonderful, wonderful Christmas!