The best way to learn the secrets behind this recipe is to volunteer with Ellie Solano and Vicky Solano Hawkins in the kitchen!
Camp Friedenswald Cinnamon Rolls
- 1 ¾ c warm water (105°-110° F)
- 1 ½ c sugar
- 4 T yeast
Combine above ingredients in mixing bowl & stir gently. Let stand until bubbles form.
- 1 ¾ c milk
- 1 c shortening (Crisco)
Add the milk and shortening, one at a time, and mix to the water mixture.
- 4 t salt
- 5 eggs, beaten
- 2 ½ c mashed potatoes (leftover from Sunday’s dinner)
Combine the above three ingredients and then add and mix them to the water mixture. Switch to dough hook.
- 11-12 c all-purpose flour
Add flour, a little at a time, to the wet mixture. Mix on medium speed for 10 minutes.
Let dough rise until it doubles (approximately) in size. Punch down & roll out on well-floured surface. Roll out with rolling pin into a rectangular shape, adding flour as needed to keep dough from sticking. Brush with melted butter, sprinkle generously with brown sugar and cinnamon. Roll dough lengthwise, creating one long roll. Slice roll into 1”think slices.
Prepare baking pans with butter, brown sugar, and cinnamon sprinkled in the bottom. Lay slices in pan cut sides up. Allow to rise again until double.
Bake at 350° for 20 minutes or until lightly brown. Makes approximately 4 dozen.
Enjoy with a cup of coffee and a good friend!