Johnsen family recipes

Elizabeth Johnsen

Cinnamon Rolls

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Grandma's Cinnamon Rolls

Delicious upside down cinnamon rolls
Prep Time30 minutes
Cook Time25 minutes
Servings: 15
Calories: 321kcal

Ingredients

Dough

  • 1 package (¼ oz) active dry yeast
  • ¼ cup sugar, divided
  • 1 cup warm water (110° to 115°), divided
  • 2 tbsp butter, softened
  • 1 egg
  • 1 tsp salt
  • 3¼-3¾ cup all purpose flour

Topping

  • 1 cup heavy whipping cream
  • 1 cup packed brown sugar

Filling

  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ cup butter, softened

Instructions

  • In a large bowl, dissolve yeast and ½ tsp sugar in ¼ cup warm water. Let stand 5 minutes. Add the remaining sugar and water, butter, egg, salt, and 1-1½ cups of flour, beat until smooth. Stir in enough remaining flour to form a soft dough
  • Turn onto lightly floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, combine topping ingredients, pour into a greased 13-in. x 9-in. baking pan; set aside. Combine filling ingredients and set aside
  • Punch dough down and turn onto a lightly floured surface. Roll into a 15-in. x 8-in. rectangle, spread filling over dough. Roll up from the the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes.
  • Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes, invert pan onto a serving plate. Yield: 15 rolls

Notes

Originally published as Grandma's Cinnamon Rolls in Reminisce January/February 1994, p49

Cornbread (doubled from 9 servings)

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Golden Northern Cornbread

Ingredients

  • 4 tbsp unsalted butter
  • 2 cups yellow cornmeal
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 4 tbsp sugar
  • 1 tsp salt
  • 4 eggs
  • 1 ⅓ cup buttermilk
  • 1 ⅓ cup milk

Instructions

  • Heat oven to 425 degrees. Grease a 9-inch square baking pan with butter
  • Whisk the cornmeal, flour, baking powder, baking soda, sugar, and salt together. Push the dry ingredients up the sides of the bowl to make a well
  • Crack the eggs into the well and stir lightly with a wooden spoon, then add the buttermilk & milk. Stir the wet & dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined
  • Pour the batter into the greased pan. Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 min
  • Transfer the pan to a wire rack to cool slightly, 5 to 10 minutes. Cut the cornbread into squares and serve warm. (Pan can be wrapped in foil and stored at room temperature up to 1 day). Reheat cornbread in a 350° oven for 10-15 min)

Buttercream Frosting

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Buttercream Frosting (1/2 batch)

Ingredients

  • 1/2 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 1 1/2 tbsp heavy cream
  • 1 tsp pure vanilla extract

Instructions

  • Beat butter. Add powdered sugar & mix on low, then increase to medium speed & continue mixing until fully combined (1-2 min)
  • Add heavy cream and vanilla. Mix on medium speed until well combined
  • Frost/pipe onto cupcakes or refrigerate until ready to use