"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Soft and Yummy Cinnamon Rolls Recipe

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This recipe for Soft and Yummy Cinnamon Rolls, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Everett
Added: Monday, September 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons yeast
Filling:
1 cup warm water
1/2 cup soft butter
1 tablespoon sugar
2 cups brown sugar
1 cup milk
2-4 tablespoons cinnamon
1 tablespoon (heaping) salt
Nuts and/or raisins (optional)
1 cup sugar
Frosting:
1/2 cup butter
1/2 cup melted butter
4 eggs
2 cups powdered sugar
9 cups flour
1 teaspoon vanilla extract

Thin with canned milk

Directions:
Directions:
Dissolve yeast in water with 1 tablespoon sugar - set aside. Scald the milk; add salt, sugar, and butter; cool. Pour into mixing bowl. Add eggs one at a time, yeast mixture and flour. (opt.-add 1 cup wheat flour) Let rise for 1 hour. Roll into a big rectangle. Spread butter; sprinkle a layer of brown sugar and cinnamon. Sprinkle with nuts and/or raisins if desired. Roll and cut slices; place on greased pan. Raise until doubled (opt.-put rolls into oven at 200 for 15 minutes). Bake at 375 for 10 to 15 minutes or until just browned. Spread frosting over hot rolls just out of the oven. The frosting will seep down into the rolls. Makes 24 huge rolls.

Number Of Servings:
Number Of Servings:
24 huge rolls
Preparation Time:
Preparation Time:
2 hours

 

 

 

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