Jumer's Inspired Cinnamon Rolls

     Thirty years ago two young newlyweds, still in college, did not have the money for a long honeymoon.  However, that did not matter, because after three long years of engagement they were finally married.  They went to college in Peoria, IL and in that town there happened to be a fairy tale German castle, complete with a tower, stained glass windows, large dark beams, and a giant black bear.  This place was called Jumer's Castle Lodge.  It also had a German restaurant, which had always been one of their favorite places for a special date.  While waiting for the food to arrive, they would dream of honeymooning in one of the two story tower rooms, all the while picking out the beloved cinnamon rolls from the bread basket to eat first.  At the time, this was the place to come celebrate the most special occasions of life.

     They did indeed honeymoon at the Lodge, and started their journey together.  Finally, Jumer's Castle Lodge has since closed, and that bride who no longer resides in Peoria, Il decided to create her own version of those cinnamon rolls in honor of their upcoming 30th anniversary.

    These are just as good as I remember, if not better.

Jumer's Inspired Cinnamon Rolls

(Makes 40 1-inch Rolls)

2 1/4 tsp. Active Dry Yeast
1/4 c. Warm Water
1 1/2 c. Organic All Purpose Flour
1 c. Organic Whole Wheat Flour
4 1/2 tsp. Organic Sugar
4 1/2 tsp. Baking Powder
1 1/2 tsp. Salt
1/3 c. Cold Goat Butter
1/2 c. Cold Water

1/4 c. Melted Goat Butter, cooled
1 T. Cinnamon
1/2 c. Organic Sugar

Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 baking pan.
Place the yeast in the warm water and mix.  In another bowl, whisk together the flours, sugar, baking powder, and salt.  Cut the butter into pieces and add to the flour.  Mix with your hands breaking up the pieces and working in quickly until the mixture resembles course gravel.  Add the yeast mixture and cold water mixing with a fork until roughly together.  Finish bringing it together with your hands and make four balls of dough.  Cover with plastic wrap and let rest for 15 minutes.

Combine the cinnamon and sugar in a small bowl.  Take out a large sheet of parchment paper and place on the counter.  Lightly flour the paper and a rolling pin.  Roll out each piece of dough into a very long thin rectangle.  Brush the dough with the melted butter and sprinkle with 3-4 teaspoons of the the cinnamon sugar.  Tightly roll up the dough starting with the long side.  Pick up the roll and place into the pan seam side down.  Repeat with the 3 other dough balls, and place each roll right next to each other in the baking pan.  Make slices 1 inch apart with a sharp knife, slicing deeply, almost all the way to the bottom of the pan.  Brush the top of the rolls with butter and sprinkle with about 4 tsp. of sugar.

Bake in the oven for 20-25 minutes.  Let cool to luke warm and separate with a spatula. Serve in a bowl by itself or basket with assorted breads.


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