This sugary glazed roll isn't just a sugary glazed roll to my family. This Cinnamon Roll recipe came from my great-great-grandma, who migrated from Indiana to Oregon in 1954. Around 1957, my great-grandmother traveled from Oregon to Sonoma County, and later settled down in Napa, in 1959. My family gathers for holidays like Christmas, Thanksgiving, and any other major holidays. Great-grandmother loved showing off her amazing cooking skills, also presenting the family with various dishes. Each year she would make tiers of trays of cinnamon rolls to give to each part of the family.  In order to correctly bake these cinnamon buns, the recipe calls for two packages of dry yeast, one and a half cups of scalded milk at one hundred degrees, one-fourth cup of melted shortening at one hundred degrees, one and three-fourths teaspoons of salt, one egg, four and a half teaspoons of sugar, and five cups of flour. The biggest trick with making these particular cinnamon buns is making sure the yeast is put into the mix at one hundred degrees so it activates correctly. You must also make sure that you use the correct type of yeast, regular yeast, and not self-rising. If the instructions are followed correctly, you end up with the softest and sweetest cinnamon roll you have ever tasted, filled with memories of joy.

– J

Relationship:  Great-grandchild of im/migrant or more Great-grandchild of im/migrant or more