Breakfast | Bread | Sweet Breads | Recipes
Mormon Miracle Sweet Rolls
These sweet, fluffy Mormon Miracle Rolls are a family favorite, originating from the Mormon Miracle Pageant in Manti, Utah. This recipe yields a batch big enough to serve a crowd and is perfect for gatherings, holidays, or special occasions. With a subtle lemon flavor and cinnamon sugar filling, they are sure to become a cherished part of your baking repertoire.
This is a recipe given to me from Suzaun Richardson.
Mormon Miracle Sweet Rolls
Soft, pillowy rolls filled with cinnamon sugar and baked to golden perfection. These Mormon Miracle Sweet Rolls are a delightful treat for any occasion!
Ingredients
- 1/2 cup warm water
- 2 Tablespoon active dry yeast
- 3 1/2 cups hot water
- 1 cup plus 1 Tablesppon granulated sugar
- 1 cup plus 1 Tablespoon vegetable shortening
- 5 large eggs beaten
- 1 teaspoon ground nutmet
- 1 Tablespoon salt
- 1 Tablespoon vanilla extract
- 1 teaspoon lemon extract or juice
- 12 cups all-purpose flour
- 1 1/3 cup powdered milk
Instructions
- This makes a very large batch. May halve, if desired. Prepare yeast mixture: In a large mixing bowl, combine 1/2 cup warm water with the yeast and let it dissolve for a few minutes. Add the hot water, 1 cup + 1 tablespoon sugar, and 1 cup + 1 tablespoon vegetable shortening. Stir to combine and let it cool slightly.Add dry ingredients: In a separate bowl, combine the beaten eggs, nutmeg, salt, vanilla extract, and lemon extract (or juice). Stir into the cooled yeast mixture. Gradually add flour and powdered milk, stirring as you go. The dough will be quite sticky, and there's no need to knead it.Let the dough rise: Cover the dough with plastic wrap and place it in the refrigerator for at least 2 hours. This step helps the dough develop its flavor.Shape the rolls: After the dough has risen, divide it in half. Roll each portion into a rectangle, about 10x15 inches in size. Spread softened margarine over the dough, then sprinkle with cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon) on half of the dough's length. Fold the dough over and cut into 1-inch strips. Tie the strips in knots and place them on a baking sheet or in a 12-count pan.Second rise and bake: Cover the dough and let it rise until almost doubled in size, about 1 hour. Preheat your oven to 375°F (190°C) and bake for 20 minutes or until just barely golden brown.
Notes
- Storage: These rolls can be stored in an airtight container for up to 2 days. If desired, they can be reheated in the oven or microwave before serving.
- Filling Options: Feel free to add raisins or other dried fruits to the dough for added sweetness and texture.
- Cinnamon Sugar Mixture: The cinnamon sugar used for sprinkling can be adjusted to taste. If you prefer a stronger cinnamon flavor, feel free to add a bit more cinnamon.
- Freezing: These rolls can be frozen after baking. Let them cool completely, then wrap in plastic wrap or aluminum foil and freeze for up to 3 months.
