Skip to content

Elva and Lynz’s rolls

I have written several times about my mother’s Swedish mom, Elva. She was born on the 11th day and the 11th month in 1911, and was the eleventh child, thus the name Elva-11 in Swedish! She was a feisty lady who loved to cook and bake! I felt she was like a movie star and people came to visit her always raving about her sweet treats! She made cakes, pies, caramels and Swedish breads as well! But mostly I remember her Swedish cinnamon rolls and her maple bars.

When I was married and started doing allot of baking, I decided to try her famous cinnamon rolls. I used her recipe and followed the instructions carefully, taking them out of the oven when they were lovely and golden brown. The brown sugar and cinnamon aroma brought me back to Elva’s Swedish kitchen. I let them set for just a few moments to cool and then turned them over and onto a tray. I lifted the pan anticipating the gorgeous caramelized rolls I had seen as a child, but much to my dismay, they were stuck in the pan! The delicious trade mark sauce, was acting as a super brown sugar glue!!! I could do nothing to pry them out!! After that experience I learned to invert the pan immediately!

I made them in a ring pan with pecans on the bottom, raisins inside, minis, huge large rolls, anything and everything! Long after Elva passed away and I lived in Saudi, I decided to change her recipe and I made my own version of this dough. I felt that my dough was not as light and fluffy as I wanted, so I dared to make a change! I still want to call it Elva’s recipe because she inspired me to bake and it is based off of her recipe. It is a combination of Elva’s recipe and my own. This post is dedicated to that special woman I called Ma!

This dough, like many of my recipes, is dough that is used for dinner rolls, bread sticks, cream cheese rolls, pesto rolls, you get the picture, this is my versatile, go to recipe.

Ingredients 

2 Tbs. shortening

1/4  white sugar

1 egg

1 cup water and 1 cup milk in a sauce pan on the stove, heated and cooled

7-8 cups flour (approximately)

Ingredients for dissolving yeast

1 cup warm water 

2 envelopes of yeast

dash of sugar

 

Filling and topping

2 cups brown sugar–approximately

1 cup softened butter

ground cinnamon

Directions

Dissolve yeast in 1 cup of warm water, sprinkle with a dash of white sugar and let it set for a couple of minutes until ready.

Place 1 cup of water and 1 cup of milk in a sauce pan on the stove. Heat this up on medium until very warm and then turn off heat. Let this cool so that it is warm.

Mix shortening, sugar and egg. I use a spoon to mix this because it is such a small amount. Add 2 cups of flour and water-yeast mixture, start mixing with dough hook. Add 2 more cups of flour and start adding some of the water-milk mixture. I alternate adding flour and the milk mixture until both ingredients are gone. Knead the dough with the dough hook or by hand. I like this dough to be sticky (but should be firm enough to work with) this ensures a light roll! So, add just enough flour to make dough workable but still a bit sticky. After kneading is complete, cover dough and let it raise, doubling.

3906

Prepare pans- 

When dough has doubled and is ready to roll, prepare your pans

Soften butter so that it is not totally melted but soft enough to work with. Use a pan that is heavy duty and not prone to burning, spread butter on the bottom and sides of pan. Sprinkle generously with brown sugar.

Divide roll  dough into 4 equal parts, take one piece and roll it on a lightly floured surface. Roll dough until an even, round shape has formed. Spread several spoons of softened butter on the dough evenly, sprinkle with brown sugar. Sprinkle with cinnamon. Roll the dough up tightly. Carefully cut one inch slices of the roll. Place pieces on top of brown sugar in prepared pan.  Leave a space in between each roll. Cover and let double.

Preheat oven to 350 degrees

Place rolls in oven and let them bake for 30 minutes or until done. I place them on the bottom rack first to get them brown and then move to the top rack half way through.  Remove from oven when the top of rolls are brown and invert onto a tray, plate or dish that will hold the rolls and is larger than the pan rolls are baked in (sauce will drip out so dish should be larger than roll pan). Be careful because brown sugar and butter mixture is hot and will drip out. Let rolls cool until warm and serve.

 

126 Comments Post a comment
  1. koolaidmoms #

    Oh my! Those are so delicious looking.

    Liked by 1 person

    May 5, 2016
  2. Thanks for the great recipe and hint.

    Liked by 1 person

    May 5, 2016
  3. Well these look beyond delicious! And also beyond delicious is your granny and her adorable ways. I love the name. So appropriate. I know a little boy in France also born on the 11th of the 11th but a century later in 2011. His name is similar to Elva but not quite – I must ask his parents if there is a connection to the number. His mother is very well read so I guess it might be!

    Like

    May 5, 2016
  4. Yum! I love cinnamon rolls! 🙂 I can almost smell it through the screen!!

    Liked by 1 person

    May 5, 2016
  5. Yum yum!! Bet these taste so good fresh from the oven! Also, what a fun story about how Elva was named!

    Liked by 1 person

    May 5, 2016
  6. My grandma’s (my mom’s mom) name was Elva too!

    Liked by 1 person

    May 5, 2016
  7. Invert immediately! Good tip! 🙂 And I love the name Elva and how it derived! Thanks for sharing Lynn!

    Liked by 1 person

    May 5, 2016
  8. I don’t like sweets but this looks like I could eat a few lol

    Liked by 1 person

    May 5, 2016
  9. What a treasure Lynn! The cinnamon rolls look delicious and so wonderfully sticky 😀 I love the story of how your grandmother got her name. Happy Mother’s Day!

    Like

    May 5, 2016
  10. Miam, miam! Those look so delicious and tender! What a lovely tribute and way to remember your Grandmother.

    Liked by 1 person

    May 5, 2016
  11. Love both the story of Elva and cinnamon rolls!! xoxoxoxo b-2

    Liked by 1 person

    May 5, 2016
  12. With a few raisins that would be a Chelsea bun. Yummmmm!
    Leslie

    Liked by 1 person

    May 5, 2016
  13. I love cinnamon rolls so much – I wish we were here this weekend so I could test these out!

    Liked by 1 person

    May 5, 2016
  14. Thanks for sharing what should be a family secret. The sweet rolls look amazing, all lined up, and the versatile dough is a great tip.

    Liked by 1 person

    May 5, 2016
  15. Those look divine!!! Ted used to make cinnamon rolls, using his Swedish grandmother’s recipe too! I can remember waking up in the middle of the night, during finals week, as well as other stressful times, to the delicious aroma of those rolls. Happy memories!! 💕

    Liked by 1 person

    May 5, 2016
  16. Delicious Lynn!! 🙂

    Like

    May 5, 2016
  17. It’s nice to see recipes that transcend the generations. It helps preserve a person’s existence in a world they were once a part of. It also reminds us of the past.

    Liked by 1 person

    May 5, 2016
  18. My mouth is actually watering just looking at these photos! 🙂

    Liked by 1 person

    May 5, 2016
  19. These look simply fabulous – and I’m so impressed by all the fabulous things you make!! I really enjoyed reading about your “Ma” – it sounds like she was one hell of a woman, just like you!!

    Liked by 1 person

    May 5, 2016
  20. Amazing set of elevens

    Liked by 1 person

    May 5, 2016
  21. munchkinontheroad #

    Reblogged this on On the Road Cooking.

    Like

    May 5, 2016
  22. look so yummy!!! ^_^

    Liked by 1 person

    May 5, 2016
  23. munchkinontheroad #

    11:11
    Love this story about your grandmother, Elva’s almost mystical birth.

    This recipe brought me back to my own birthplace and a recipe they are known for: “Philadelphia Sticky Buns”. Looking forward to trying your recipe for Elva’s Cinnamon Rolls and in return sending you mine:

    Philadelphia-Style Sticky Buns

    (makes 8 buns)

    INGREDIENTS:

    Dough:
    2/3 cup whole milk
    5 tablespoons sugar, divided
    1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
    2 large eggs, room temperature
    2 3/4 cups unbleached all-purpose flour
    1 teaspoon Kosher salt
    1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

    Topping:
    1 3/4 cups pecans, chopped
    1/2 cup (1 stick) unsalted butter
    3/4 cup (packed) brown sugar
    3/4 cup heavy cream
    1/3 cup cane sugar syrup (light corn syrup if you can’t find cane syrup)
    1/4 teaspoon Kosher salt

    Buns:
    1/2 cup (1 stick) unsalted butter, room temperature
    1/2 cup (packed) brown sugar
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/8 teaspoon Kosher salt
    All-purpose flour (for dusting)
    1 large egg

    DIRECTIONS:

    Dough:
    Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 TBSP sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
    Add eggs; whisk until smooth. Combine remaining 4 TBSP of sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.

    Grease bowl with a little of the melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap.
    (Can be made 1 day ahead. Cover with plastic; chill.)

    Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).
    Chill dough for 2 hours.

    Topping:
    Toast pecans in a 350F degree oven, about 8 minutes. Let cool completely. Set 1 1/4 cups nuts aside for bun tops.
    Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, syrup and salt. Bring to a boil, reduce heat to medium, and simmer until glaze is golden and glossy, 3–4 minutes. Pour 1 cup of glaze into a 9×13 baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
    Buns:
    Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and Kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
    Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll dough into a large rectangle, spread buns with filling and 3/4 cup pecans. Starting from one of the the long sides, roll up dough, jellyroll style and then cut the roll into eight equal buns and place in 9x 13 baking pan with pecans and syrup, cut side down.

    Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.

    Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
    Serve whole buns warm or at room temperature.

    OR, slice in half, horizontally, and grill, cut side down in a pat of butter, Philadelphia Style.

    Liked by 1 person

    May 5, 2016
  24. Yummy!

    Liked by 1 person

    May 5, 2016
  25. Oh yes these look wonderful and yummy! Thank you Elva and Lynn! Hope your day is going well for you! 🙂

    Liked by 1 person

    May 5, 2016
  26. Lovely story and yummy recipe Lynn:-)

    Liked by 1 person

    May 5, 2016
  27. Wow! These look so yum!! delicious!

    Liked by 1 person

    May 5, 2016
  28. Wow! 11 was quite a number for your mother’s Swedish mom, Lynz 🙂
    And her recipe looks so delicious

    Liked by 1 person

    May 5, 2016
  29. Oh do they look good!! And how cool about all the 11s and her name!! Love that.

    Liked by 1 person

    May 5, 2016
  30. The picture with all of those rolls sure got my attention 🙂

    Liked by 1 person

    May 5, 2016
  31. One of my FAVORITE foods!!!!

    Liked by 1 person

    May 5, 2016
  32. You’ve definitely filled your Grandmother Elva’s shoes!

    Liked by 1 person

    May 5, 2016
  33. Oh my gosh, you have made me so hungry for cinnamon rolls! These look delicious!!

    Liked by 1 person

    May 5, 2016
  34. Your Grandma Elva sounds like she knew her stuff when it came to baking! Your version looks and sounds delicious!

    Liked by 1 person

    May 5, 2016
  35. Amber R. #

    Wow, these look divine! And those maple bars you mentioned sound heavenly, too 🙂 Hope you are well, Lyn!

    Liked by 1 person

    May 5, 2016
  36. These are absolutely gorgeous Lynn! 🙂 A sight to watch – wish I could grab one out of my laptop screen now 🙂

    Liked by 1 person

    May 6, 2016
  37. I shall attempt this using my bread machine! I wonder how it will turn out.

    Liked by 1 person

    May 6, 2016
  38. My mouth is watering just looking at the pictures! That looks like a delicious recipe. 🙂

    Liked by 1 person

    May 6, 2016
  39. Yum! Can you slide a couple of those through the internet? 🍵 ☕️

    Liked by 1 person

    May 6, 2016
  40. They look very delicious Lynn 😀
    I have a question, because my translator doesn’t help me here: What is shortening?

    Like

    May 6, 2016
  41. These look so yummy. I love cinnamon rolls, and often make them myself. What a lovely way to also remember your Grandmother Elva. Do you have other Swedish recipes that have been handed down?

    Liked by 1 person

    May 6, 2016
  42. I would love to try this but I don’t do well with yeast.

    Liked by 1 person

    May 6, 2016
  43. Lovely recipe & edible remembrance of grandma Elva! 11 is the # for goodness! How appropriate on so many levels! ❤

    Liked by 1 person

    May 6, 2016
  44. Lynn, what a lovely story. I love the ‘old’ recipes, brings back beautiful memories.
    Oh yum ! I love homemade cinnamon rolls. The thought of the cinnamon aroma….makes me smile. 🙂 Me and yeast do not really have a special bond, but I definitely will be making these !!! I battle to get fresh yeast, so end up buying the instant dry yeast, but I always have problems 😦
    xxx

    Liked by 1 person

    May 7, 2016
  45. I love these!

    Liked by 1 person

    May 8, 2016

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Bernadine’s Bakery

Delicious recipes from me to you

M.B. HENRY

Following the Path to the Past

KaylaAnn

Write, Drink Tea, Live Life, Repeat

Popsicle Society

It's all about you

themomfred

Little bits of this and that.

Fly 'n Things

A random flight through some of my extraordinary flying adventures

CoffeeMamma

Just a Mom that loves her family, coffee & blog.

Stephen Page

Author: The Timbre of Sand, Still Dandelions, A Ranch Bordering the Salty River. Alum: Palomar College, Columbia University, Bennington College. Follow on twitter @SmpageSteve on Instagram @smpagemoria on Facebook @steven.page.1481

EsmeSalon

Share, Care & Inspire

Horses Dirt and Motherhood

This Life of Mine with 9

My Online Empire

One = All = One

Artists Community

Welcome to Artista Community ! It’s an idea to gather artists from different cultures to brainstorm ideas , inspire each other , discuss and share their experience in art and most importantly to learn more about art and expand inspiration sources through the diversity of cultures .

The Jerusalem Complex

A New Two State solution

Anthony A.J. Kirin

For the love of stories.

The Solivagant Writer

The world is my playground. The pen, my friend

My Blog

Just another WordPress.com site

Rtillyflash

Little stories

No Plate Like Home

Helping Moms Succeed at Home!

%d bloggers like this: