These buns and cinnamon rolls are Dorie’s signature recipe, made famous with years of serving them to her children, grandchildren, and great-grandchildren. When she takes them to bake sales at her church in Boyceville, Wisconsin, they sell out immediately. The cinnamon rolls are especially eye-popping delicious when decorated with halved maraschino cherries. The recipe is started the day before baking, so it is easy to wake up and pop them in the oven first thing in the morning as everyone gets up. Make some for your special mom this weekend!
4 cups warm water
1¼ cups sugar
1 cup vegetable oil
3 Tbsp. dry yeast (or 2 pkgs.)
2 tsp. salt
12 to 14 cups flour
Start in mid-afternoon by mixing the ingredients and kneading well. Cover and let rise, punching down every few hours as necessary. At about 10 PM, punch down the dough. To make buns, form 2” diameter balls and set them in rows spaced an inch apart on greased cookie pans. To make a pan of cinnamon rolls, press some of the dough into a rectangular shape and sprinkle with brown sugar and cinnamon. Roll up, and cut into slices 1½ inches thick. Lay into a greased 9”x13” cake pan that has been prepared with a thick sprinkling of brown sugar, cinnamon, and butter shavings.
Cover buns and cinnamon rolls with a thick cloth/towel and let rise overnight. Bake in the morning, being careful not to bump them as they are very light. Bake at 350⁰ for 20-25 minutes until golden brown. Overturn the cinnamon rolls onto a sheet of wax paper and serve warm. Decorate with maraschino cherries. For buns, let cool and store in plastic bags.