After she saw the blog post about Kathy Flinchum's prize-winning cinnamon rolls, my friend Andrea Dawson told me that she had a different recipe that might appeal to my readers. "It includes oatmeal," she told me. As someone who likes to add oatmeal to various recipes, I was intrigued. I was even more intrigued when I read the recipe, because it reminded me of what my coworkers in Philadelphia called sticky buns.
In case you'd like to try your hand at Andrea's favorite cinnamon rolls, here's the recipe.
Andrea Dawson’s
Favorite Cinnamon Rolls
Combine in small bowl:
1 pkg yeast
¼ cup warm water
Combine in mixing
bowl:
1 cup quick oats
(not instant)
¾ cup hot milk
½ cup shortening
1/3 cup brown
sugar
1 ½ tsp salt
Add and mix:
2 eggs
The yeast-water
mixture
Gradually add:
3 ½ to 4 cups
all-purpose flour to make a stiff dough
Beat well
Cover and let
rise until doubled (around 1 ½ hours)
While dough is
rising:
Combine in 9x13
inch pan:
½ cup maple or
maple-flavored syrup
¼ cup brown sugar
¼ cup melted
butter or margarine
1 tbsp water
2/3 cup chopped
pecans
Combine in small
bowl:
2/3 cup brown
sugar
1 tsp cinnamon
1 tbsp grated
orange rind
Once dough has
risen, roll out on floured pastry cloth to 12x24 inch rectangle
Brush with:
¼ cup melted
butter or margarine
Sprinkle with
brown sugar-cinnamon mixture
Roll up, starting
with long side
Cut into 1-inch
slices and place in prepared 9x13 pan
Let rise until
doubled (about 1 hour)
Bake 30 to 35
minutes at 350 degrees or until golden brown
Cool 1 minute
before inverting onto wire rack or serving plate
