This is another recipe in our series form Martina McBride’s new cookbook, Martina’s Kitchen Mix: My Recipe Playlist for Real Life.
“My grandma was one of the first people, other than my mom, I spent a lot of time with in the kitchen. She was such a great cook and it seemed like she was always making something delicious. Every once in awhile she would make these cinnamon rolls and her house would smell like heaven.”
©2018 by Oxmoor house: Martina’s Kitchen Mix: My Recipe Playlist for Real Life. Photo courtesy of Oxmoor House. Photographer: Victor Protasio, Food Stylist: Mary Claire Britton, Prop Stylist: Claire Spollen.
- 1 (1⁄4-ounce) package dry yeast
- 1/2 teaspoon plus 1/4 cup sugar
- 1/2 cup warm water (100° to 110°F)
- 1 cup milk at room temperature
- 1/4 cup shortening
- 1/2 teaspoon kosher salt
- 4 cups all-purpose flour
- 1/2 cup softened butter
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons butter, melted
- 4 tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Combine the yeast, 1⁄2 teaspoon of the sugar, and warm water in a mixer fitted with the dough attachment; let stand 5 minutes or until bubbly.
- 2 Stir together the remaining 1⁄4 cup sugar, milk, shortening, and salt. Add to the yeast mixture, beating at medium speed until combined. Beat in the flour at medium-low speed, 1 cup at a time, until a soft dough forms.
- 3 Turn the dough out onto a well-floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease the top. Cover the dough with plastic wrap, and let rise in a warm (80° to 85°F) place, free from drafts, 1-2 hours or until doubled in size.
- 4 Punch the dough down. Turn the dough out onto a lightly floured surface, and roll into a 16x12-inch rectangle (about 1⁄4-inch thick). Spread with the softened butter, leaving a 1-inch border around the edges.
- 5 Stir together the brown sugar and cinnamon; sprinkle evenly over the top. Roll up the dough jelly-roll fashion, starting at 1 long end. Cut into 16 (1-inch-thick) slices, using a serrated knife. Transfer the slices, cut sides down, to a lightly greased 13x9-inch baking dish. Cover and let rise in a warm (80° to 85°F) place, free from drafts, 30-45 minutes or until doubled in size.
- 6 Preheat the oven to 350˚F.
- 7 Bake for 20-25 minutes or until golden brown. Drizzle the glaze over the warm rolls.
- 1 Whisk together the butter, milk, powdered sugar, and vanilla in a medium bowl.
- 2 Makes about 1 cup.