Sugar and Spice. . .

There's just something about the scent of cinnamon that evokes feelings of warmth, comfort, homey-ness and welcome.  We don't really care that cinnamon has been around from ancient days or that Egypt imported it as early as 2000 B.C.  It's interesting, though, that cinnamon is mentioned many times in the Bible.  It's found in Exodus 30:22-25 in the recipe for anointing oil from God, and Solomon loved the spice as well (Solomon's Song 4:12-14).  In Proverbs 7:17, a lover's bed was perfumed with myrrh, aloes, and cinnamon.

Native to Sri Lanka, cinnamon is the spice obtained from the inner bark of a tree, and is used in sweet and savory foods.  In Mexico, cinnamon is often mixed with chocolate in their cooking and baking.

And we do love the taste of cinnamon, don't we?  Who can forget the taste of those cinnamon rolls made by a mother or grandmother?  The first cinnamon roll was baked in Sweden where October 4 is celebrated as National Cinnamon Bun Day.  Who knew?  Cinnamon rolls are also called cinnamon buns, cinnamon swirls, and cinnamon snails.  Snails??  Interesting.  I wonder who the person was that first thought of the idea of making this tasty treat.

I used to watch my grandmother Olive make cinnamon rolls, and used her recipe for many years.  Then several years ago my uncle's wife, B J, shared a recipe with our family for "Quick Cinnamon Rolls".  That's the recipe I use now.  But I kept the icing recipe from my dear friend Catharine Sommers who graduated to her heavenly home a number of years ago.  She used to bake cinnamon rolls to sell at a bake stand by the roadside stand of Benny's Greenhouse near Salisbury, PA.  And her icing was just the best!  It is with pleasure that I share my recipes for this fragrant and sweet treat with you.

Quick Cinnamon Rolls

1 box yellow cake mix

2 tablespoons dry yeast

1 teaspoon salt

2 1/2 cups lukewarm water

5 cups all-purpose flour

In a large bowl, combine cake mix, salt and yeast.  Beat in water with a mixer; then, using a sturdy wooden spoon, mix the flour in by hand.  Cover with a cloth and let rise till double.  Punch down and store in refrigerator (if desired) or make right away.  Divide the dough into 3 equal parts and place 1/3 on floured surface.  Roll into a thin rectangle.  Spread with half and half to moisten, top generously with brown sugar, spreading out to edges.  Sprinkle generously with cinnamon.  Roll up like jelly roll, moistening and sealing edges.  Cut into 12 even slices, and place in a greased 13 x 9 aluminum cake pan, placing in rows 3 crosswise and 4 lengthwise.  Bake at 350 degrees for 15 - 20 minutes, or until light golden brown.  Let cool, then spread with icing.  You can cover the pan tightly with plastic wrap and aluminum foil and freeze until needed.  Makes 36 rolls.

Catharine's Cinnamon Roll Icing

1 stick butter

2 cups brown sugar

1/2 cup milk

1/4 teaspoon vanilla

4 cups 10-x sugar

Melt butter in medium saucepan, add sugar and stir 2 minutes.  Add the milk and bring to a boil.  Add vanilla, then cool mixture completely.   Beat in the powdered sugar and spread on top of the baked rolls.  Enjoy immediately or freeze!

Copyright © 2012 Elaine Beachy