Z ( Czenzi K Reva ) is a local Black Hawk, SD beekeeper.
Here is a recipe for her grandmother’s cinnamon rolls, using fresh honey.
“That recipe is to die for,” she said.
Z’s Grandma’s Cinnamon Rolls
Makes 2 dozen cinnamon rolls
1 cup butter, softened
1/2 cup sugar
2 teaspoons salt
3 envelopes rapid rise yeast
7-1/2 to 8 cups flour
2-1/4 cups very warm water (120 to 130 degrees)
9 tablespoons butter, melted
1 cup sugar
2 tablespoons cinnamon
2 cups (8 ounces) chopped pecans
2 cups (1 pound) butter
2 cups brown sugar
1/2 cup raw honey
1-1/4 teaspoons pure vanilla extract
3 cups (12 ounces) whole pecans
Heat oven to 325 degrees.
In a large bowl, mix butter, sugar and salt. Add eggs and mix. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter-sugar mixture, then add water. Mix well and add 3-1/2 to 4 cups flour, 1 cup at a time, to the mix, making soft, smooth dough. Turn out onto lightly floured surface.
Knead the dough until smooth. Cover and let rest for about 10 minutes. Divide dough into three equal portions.
Roll each portion out to 14-by-8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar and cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side.
Cut each roll into 8 slices.
For caramel topping: Melt butter in saucepan. Add brown sugar, honey and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of the three 13-by-9-inch baking pans. Place 8 rolls per pan, cut side down. Cover.
Let rise until double, about 45 to 50 minutes.
Bake in 325-degree oven for 20 to 25 minutes. Cool slightly before turning out of pan.