Mesa Mission Cinnamon Rolls

(*Photoshop has moved all my stuff to Adobe Revel, and I've no idea how to use it yet. Trust me. I tried for hours, and have nothing to show for it. It doesn't help that I am technologically-challenged. You'll just have to bear with me and the un-touched up photos until I get "Adobe Revel" smart. Since I don't want to spend even MORE time on this post (my kiddos are home and it's a rainy-stay-indoors kinda day), the cost breakdown won't be happening. I hope you can forgive me this week!)


Heaven on a plate.

Ooey, gooey, beautiful, warm,  finger-licking good, cinnamon rolls... doesn't get better than that.

These are no ordinary cinnamon rolls. They are near and dear to my heart for a special reason:

My parents are nearing the end of a 3-year LDS (Mormon) church-service mission in the Mesa, Arizona area. This cinnamon roll recipe came to them courtesy of another wonderful missionary named Lorraine Alldredge... and my goodness can that woman cook! My parents were the beneficiaries of many amazing meals and treats by her hand... as were the other 250 or so missionaries in the area.

These cinnamon rolls were a definite favorite... so much so, that my younger sister who lives with my folks took to making them often... and I'm pretty sure my dad ate his weight-worth.

I can't blame him. They are divine.

The first time I had one... well, if I'm being honest,... it wasn't just one. It was more like 3... and a half... that I snuck off of my own sweet child's plate... I couldn't stay away from them that day, and the health-conscious part of my brain had zero say in the matter.

So, now I share this beloved recipe from the Mesa Mission with you. It is a treasure!

Let's take a look:

The filling consists of softened butter, brown sugar, and cinnamon. Mmmmmm..... buddy!

You're going to combine all that yumminess with a fork to make the perfect cinnamon roll filling.

And here's the dough. As you can see, you're going to need a LOT of space. If you don't have this much space, you can cut the recipe in half.

Spread that cinnamon-sugar goodness all over the place... well... all over the dough, anyway.

Roll it all up tight. You're going to have a reeeeaaaaaallly long roll on your hands...

But then, you'll take some string, and "cut" the dough into 1" thick pieces. 

Look.... aren't they so perrty... and spread apart...

You'll let the rolls raise until their sides are touching... about 45 minutes.

Don't forget the icing!

Viola!.... Don't you wish the screen was scratch 'n sniff... or edible for that matter. 

Mesa Mission Cinnamon Rolls
Printable Version

*Makes 30 giant cinnamon rolls (2 large jelly-roll pans)


INGREDIENTS:

DOUGH
2 1/2 cups luke-warm water
2 Tbsp dry active yeast
1/2 cup + 2 Tbsp sugar
3 eggs, beaten
1/2 cup shortening
1 Tbsp salt
7 1/2 cups flour

FILLING
1/2 cup salted butter or margarine (softened, not melted)
2 Tbsp. cinnamon
3/4 cup packed brown sugar

ICING
1 pkg (2 lb) powdered sugar
1 heaping Tbsp shortening
2 tsp. vanilla
dash of salt
8 Tbsp. milk (or enough to reach desired consistency)

DIRECTIONS
In a large bowl, or standing mixer, combine the warm water, yeast, and sugar. Let set 10 minutes. Mix in the beaten eggs, shortening, flour, and salt. Knead until the dough is soft, smooth, and elastic (6-8 minutes). Cover, and let rise 10 minutes. Punch down. Repeat rising and punching 3 times.

While the dough is rising, make the cinnamon-sugar filling. In a medium bowl, use a fork to combine the cinnamon, brown sugar, and softened butter. Set aside.

Grease two large cookie sheets (jelly-roll pans). Set aside.

Coat a clean surface with non-stick cooking spray. Roll out the dough into a rectangle approx. 32"x18".  Using a spoon or your hand, spread the cinnamon-sugar mixture to cover the dough completely. Starting at one of the 32" sides of the dough rectangle, tightly roll the dough to form a 32" long cylinder. Slide a piece of thread underneath the rolled up dough, 1 inch. Crossing the ends of the thread over the dough, pull both sides of the thread as you would when tightening a knot. The string will cut cleanly through the dough. Place the cut roll onto the greased pan, pinching the end seam into the side of the roll, so that it won't come apart as it rises. Continue the process, evenly spacing 15 rolls on each pan (3X5 per pan). There will be lots of space between each roll. Cover and let rise 45 minutes, or until the sides of the rolls touch each other.

Preheat the oven to 400 degrees.

While the oven is heating, and the rolls are rising, make the icing by mixing together the powdered sugar, shortening, salt, and milk with a hand mixer for 2 minutes. When smooth, add the vanilla, and mix for 30 seconds.

When rolls have finished rising, bake for 12 minutes. Remove from oven, and allow to cool 10 minutes. Spread icing over warm rolls that will be eaten immediately. Store extra rolls and icing in airtight containers on the counter for 5 days, in the fridge for 10 days or in the freezer for 3 months. Reheat in the microwave.

Enjoy!