I got this from a friend, and she said that she never got the correct measurements, and I've never made them, so I would just use the measurements from another cinnamon bread, or roll. good luck ***** SCHOOL DISTRICT CINNAMON ROLLS
I went and visited with an older retired lady who was the head cook for the school district for many years. I asked her how they made the cinnamon rolls they served in the school cafeteria on the days they had chili. She was happy to share the secret (well, hers anyway) of how it was done. <><>I was going to wait and try some experimenting with the recipe myself so I could give some more exact measurements before posting it, but I decided to give it to you exactly the way she gave it to me and let you all take it from there. Thankfully I had my little Dictaphone with me, so I can give it to you exactly the way she said. Good luck, and thank you Christie. <> "We had only one basic bread dough recipe we used for everything, from dinner rolls and hamburger buns to cinnamon rolls. There wasn't anything special about it, and any normal bread dough recipe will work just fine--you know, flour, yeast, water, shortning, and a bit of salt and sugar, just the normal stuff. Don't use a sweet dough recipe, or it will burn too easily. And ALWAYS use bread flour and not the all-purpose stuff, or the texture won't be right." <> "We always made it from scratch too, not like nowdays with all the pre-made frozen stuff you just thaw, proof, and bake. We didn't use pre-measured, just add water mixes either. It's not the same. We had a huge gray Hobart mixer which stood on the floor, and we'd make all the dough the day before so it would rise and we could bake whatever we needed to the next morning. Our breads were always fresh at lunch time, and I know the kids loved that." <> "So for cinnamon rolls, we would set the dough roller (or you can roll it out with a rolling pin) to make it about a quarter inch thick. We would put through a piece of dough about the size of a small muskmelon, and wind up with this rectangle of dough about 24 inches long by about 12 inches wide. The size isn't that important. You just make it whatever size is easiest for you to work with. Just make sure you have your counter well floured." <> "The next thing you do is brush the dough with melted butter, and I do mean butter and not margarine. We always got commodity foods from the government, and butter was one of the things we had plenty of. So be very generous with the butter, as this will make the rolls extra good and keep them from being too dry." <> "After the butter, sprinkle the dough all over with cardamom. This will enhance the flavor of the cinnamon. Don't get too heavy handed with the cardamom. The idea is to enhance the flavor and not overpower it." <> "Next you want to sprinkle it with the cinnamon. Be very generous with it, because it will spread out when the dough rises. Then sprinkle liberally with regular sugar." <> "Now roll up the dough into a long log, and pinch the edge of the dough on the log tightly so it won't unroll. Next take a very sharp knife and gently slice off the individual rolls so each one is an inch or a little more thick. Some of the girls in the kitchen used to slice them with a piece of string wrapped around the log, and they were good at it. But I could never master that technique." <> "Put the individual rolls in a well greased pan so they're touching each other. Next you want to brush the tops of the rolls liberally with butter. Cover and proof them until they have doubled in size." <> "Then bake in a moderate oven until they are a deep golden brown on top. When they are done, let them cool down for a bit. Then you can ice them." <> "For the icing, we used a basic powdered sugar and water icing, but we always added vanilla to it. The icing shouldn't be runny, but just thin enough to pour and spread easily, about the consistency of pancake batter." <> "When they have completely cooled, you can cut and serve them with a spatula, and watch the kids' eyes light up when you put one on their tray." <> "We also used to make sticky rolls once in awhile, but not too often. For that, we did everything like I just said, except instead of icing, we would put a mixture of melted butter, brown sugar, and a bit of honey in the bottom of the pan before adding the rolls. (Pecans would be nice here too, but the school district never got them for us.) Then after they were done, we would turn the pan over right away onto a cookie sheet. You can't wait with this, or the rolls will stick. Then we'd use a rubber spatula so we got all of the sticky stuff out of the pan and spread it on the rolls." <> "One time, I decided to be different, so I put raisins in the cinnamon rolls. I thought it was a very good addition, but about half the kids and even some of the teachers didn't think so. We got so many complaints that we never did it again." 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