When Alice lived with me, she made cinnamon rolls a couple of times a week. Now I make them myself and share them with the family. Alice grinds her own wheat, but I use store bought flour.
This is Deanna Holsinger’s recipe. She’s a master bread baker, making all their family’s bread products. I usually halve the recipe.
I discovered you don’t want to crowd the rolls in the pan, or when they rise and bake, the centers will pop up and over brown.
A great tip from Alton Brown is to place a pan of boiling hot water in the oven to create a humid and warm environment that works well for the rising. (Of course, in Arizona, I just set the pan outside!)
3 C milk
1 C sugar
1 C butter
6 eggs, beaten with fork
12-13 C unbleached flour
3 T yeast
1 ½ tsp salt
¼ C gluten flour
½ C melted butter
2 C brown sugar
2 T cinnamon
2 C raisins, optional
In large glass measuring cup, heat milk, sugar and butter in microwave until butter is mostly melted. Place yeast, salt, gluten flour and 6 cups flour in large mixing bowl and blend. Add milk mixture when cooled to lukewarm and the eggs to flour mixture. Beat until well blended, then add remaining flour to make a moderately soft dough and knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until doubled. (See Alton Brown tip.)
Punch dough down and divide in half. Roll each half into a large rectangle about 1/4” thick. Spread each with half the butter and sprinkle with half the filling. Roll up each rectangle long ways, pinching seam to seal. Cut each into ¾” slices and place cut side down in greased baking pans. Let rise until nearly double and bake at 350° for 20-25 minutes. Drizzle with powdered sugar frosting or glaze. Serve warm.