Jumer's Cinnamon Rolls - Boo-runch dish Part 1

Well, a facebook entry caused quite a stir regarding this recipe, so here we go. Many Central Illinoisans have found memories of family outings to Jumer's. For me, it was a treat for my sister and I, usually for straight "A's" on report cards. It was a trifecta - jumbo friend shrimp, a baked potato coupled with the BEST sour cream with chives, and cinnamon rolls. We never had seafood at home because my mom can't stand the smell of seafood. Around age 10 I discovered my mother had the recipe to the cinnamon rolls and I would beg for them at all times. In fact, I even entered the recipe in the Redeemer Lutheran Cookbook of the early 90s. My name remains forever immortalized in the cookbook as a contributor of this recipe.

I have altered the recipe and added some "best practices" because after a couple of disasters making this recipe I don't want anyone to have to run around the kitchen with dough stuck to themselves.

Ingredients:
- 1 pkg. active dry yeast
- water
- 3 cu. Bisquick
-1 1/2 sticks butter, unsalted (Note: the recipe calls for 2 sticks of butter, which is 1 cup, but I never use that much. Otherwise you have a butter mess.)
-2 c. sugar
-2 tbsp. cinnamon
-flour

Preheat oven to 350 degrees.

Mix dry yeast with 1/4 cu warm water. Let stand 10 minutes.

While you wait, melt the butter in the microwave. Mix the sugar and cinnamon together. Grease a 9x13 pan.

Next, add 1/2 c. cold water. Add yeast mixture to 3 c. Bisquick.

Note: stirring in the Bisquick with the yeast mixture requires a little "Hans and Franz" arm strength. Resist the urge to add more than a pinch of more water for fear of serious ramifications.

Roll into ball, then divide into four balls.

Erin best practice: coat the four dough balls well with a layer of flour. Flour your rolling pin and your cutting board. In fact, flour everything possible that will come into contact with the dough because let me tell you, problems abound if it gets stuck somewhere. Flour early, flour often is the motto with this recipe.

Take one ball and roll into thin rectangle about 4 x 12 inches. Brush the rectangle with butter and cover with the sugar and cinnamon mixture. Roll and cut into 1 inch thick pieces.

Note: Roll it horizontally (roll inward from the long side of the rectangle, not the short). Your rolled up dough should be between 12-15 inches long. If not you rolled the wrong way.

Lay the rolls side by side (tightly) in your greased pan. Repeat with your three other balls of dough.

You will have leftover sugar, cinnamon and butter - pour what's left over the top.

Bake 20-25 minutes.