Cinnamon Rolls

My mothers maiden name was Ruth King.  She was the privileged daughter of the town doctor in Brockton, Iowa circa 1900.  My grandmother had the reputation of being a great cook but never had time to teach her daughter.  When my mother married, she knew nothing about cooking. My father on the other hand, lost his own mother when he was fifteen.  After my parents married, Mom had to learn to cook quickly. My parents had moved to a farm.  Dad was in the fields or looking after his animals. Everything, except flour and sugar and coffee was produced farm to table.  Neighbor women helped her learn basics (churning butter, making meatloaf, fried chicken, bread, cakes and pies).  The only foods bought at the local grocery store were flour, sugar, salt and seasonings.  

Her specialty became Cinnamon Rolls.  The roll mixture was made from flour, water, yeast, a little salt, and water.  When it was risen properly, it was re-rolled into a rectangle and covered with soft butter (which she had churned), sugar, and cinnamon,

The roll was cut into segments and placed, cut side up into a buttered 9 X 12-inch baking pan.  It had to rise again. When it was properly risen, more brown sugar and cinnamon were scattered on top and then covered with heavy cream.  As the rolls baked, the sweetened went to the bottom of the pan producing a gooey topping when the rolls were turned upside down for serving.  

I no longer (actually never) churn my own butter.  I do whip my own cream (although I buy it at the local grocery).  I also use a bread machine to make the dough.   But I still use the brown sugar, cinnamon topping.  

When I taught foods at Roosevelt Middle School in Glendale, CA- my students made these for open house.  The aroma of fresh cinnamon rolls traveled through the halls.  We ran out early.