BABA'S CINNAMON ROLLS

Sometimes you just have to do the recipe the way it is written, I've tried playing with Baba's cinnamon roll recipe and they just don't turn out the same, what can I say!? Where this recipe came from I really don't know , all \I can say is that this is my kids (Who are now grown-up) favorite recipe.
I think the reason why is because Baba Pauline twisted in some softened Turkish delight into the nut, raisin brown sugar cinnamon mixture. Yes you heard me correctly Turkish Delight. Most boxes come with a selection of flavours, rose, lemon, mint, bergemon. Actually, it's because of these flavours that I like to make these cinnamon rolls for Christmas.
I actually prepared these early in November and because all of Baba's recipes are made in huge quantities I ended up with at least 15 dozen bags of these little gems to freeze. I personally like to eat them frozen straight from the freezer... it's like candy, but just bring them to room temperature or nook them for a bit and they make a lovely roll any time of year, not just for Christmas.


Start by proofing the yeast. use 3 envelopes of yeast, 1 cup of warm water 1tsp. sugar. Set aside and let it rise for 10 minutes. In the mean time prepare your milk


Heat 6 cups of milk , Do not boil, to this add 1/2 pound of butter and let butter melt. To this mixture add 7 beaten eggs.

In a large bowl add 8 cups of flour and 3tsp. of salt (this will be half of your total 16 cups) make a well in the center and add the yeast mixture in the middle and taking some of the flour and slowly start incorporating the yeast and flower. This is where things will get messy and tricky.

You will now slowly start adding the milk to your flour mixture. Do not add all the milk mixture at once....rather slowly add the flour and milk in small batches kneading as you go along. Eventually you will be adding the reserved other half (8 cups) of flour as your dough will be sticky as you continually are kneading. It will take the full 16 cups of flour and at the end you will still to some extent have a somewhat sticky dough, but not like it was in the beginning. Form into a ball (huge) oil a clean bowl and let the dough rise in a warm place for1 1/2 hour. Pre-heat oven to 375.

When your dough is ready punch it down tear off a chunk and roll out on a lightly floured surface. Cut dough into triangular stripes fill with cinnamon mixture and roll up. Place on a pan and bake for around 20 minutes or until golden.

The cinnamon mixture can be personalized to your individual tastes. Pauline would grind nuts, walnuts oer pecans, add both brown and white sugar, raisins, cinnamon, and of course every triagle before it was rolled up and a stringy piece of turkish felight in it. She would roll out a piece of turkish delight between her hands to softrn it and make it pliable. The addition of Turkish delight is optional, but I would like to encourage you to try this lovely addition.

RECIPE

1 box TURKISH DELIGHT .... break in pieces and roll in yopur hands to make squiggly worms

2C brown sugar

1/2 c. white sugar

2 c. raisins

1 1/2 c ground nuts

cinnamon to taste

Mix all these ingredienys together, this is your filling

3pkg yeast

1 c warm water

1 tsp sugar

Mix together and let proof for 10 minutes

1/2 lb. butter

6 c. warm milk

7 eggs beaten

Heat this over low heat . Do not boil

16 c. of flour 3 tsp. salt mix, Only use 1/2 of flour at the beginning gradually add the other half as you are incorporating milk mixture to flour mixture. Knead

Let the dough rise in a warm place roll out cut in stipes fill with cinnamon mixture and turkish delight, bake at 375 for 20 min, or until golden. Drizzel with icing sugat optional, freeze in plastic bags.