Everyone….this is Nana.
Nana…..this is everyone.
My Nana is the cutest. I mean, seriously, I defy you to find a cuter Nana. It can’t be done. Not only is my Nana cute, she’s wonderful, I mean, won-der-ful. There is absolutely nothing one could say bad about my Nana. Notta. Ain’t gonna happen….wellllllll…maybe one thing. She made us all FAT. That’s right. FAT.
My Nana (as mentioned in previous posts) always fed us as much as we could eat…and then some. Her food was that good old down home Nana food. Everyone knows what I mean. Nanas just have a way with food, and my Nana was no exception (in that regard). One of the things my Nana made that I LOVED was cinnamon rolls. Yup, I loved ’em, I still do!
Now, my Nana’s cinnamon rolls aren’t your average, everyday roll. No. They don’t contain yeast, yet they puff up into tight little spirals of sugary goodness. They don’t take 3 hours to knead, raise, punch, raise, form, raise….you get the idea. Nope. You mix, smush, roll, sprinkle, roll-up, place, and bake. You bake for 12 minutes. That’s it. So, in less than half of an hour, I am whisked back into my childhood, to a yellow kitchen with small counters (Nana was notably short and had custom cabinets), an avocado stove, and a clear plastic with blue and yellow patterned ink cookie jug full to the brim with sticky, sugary, yummy, cinnamon rolls. I think Nana called them buns. Cinnamon Buns.
Nana’s Cinnamon Buns
adapted from The New Purity Cook Book
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
1 cup milk
Preheat oven to 450 degrees F.
Whisk together flour, baking soda, and salt.
Cut in shortening until fine pieces.
Add egg and milk.
Knead dough a few times to help it come together.
Roll out into a 1/8 inch thick rectangle on a lightly floured surface.
Spread the entire surface of the rectangle with the softened butter.
Sprinkle evenly with brown sugar and cinnamon.
Roll up from the longest side jelly-roll style.
Cut into 1 inch slices and place cut side down on a cookie sheet.
Bake for 12 minutes.
While still warm, drizzle with a simple glaze made from confectioners’ sugar, milk, and vanilla.