"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

Cinnamon Roll Variations Recipe

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This recipe for Cinnamon Roll Variations, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Basic Bread Dough or Basic Sweet Dough
2 cubes butter
2 C. brown sugar or white sugar
1 C finely chopped nuts
2 C. sour cream
2 T. cinnamon

Directions:
Directions:
Variation #1
Melt 1 cube of butter. Roll out your dough 1/3" thick or less.
Spread most of melted butter over rolled out dough. Sprinkle about 1/2 C . brown or white sugar on butter.
Roll up jelly roll style, slice 1" thick, and place slices on buttered sheet cake pan with 1" sides.
Cover with towel and let rise until doubled. Spread remainder of butter over rolls, sprinkle with sugar and cinnamon.
Bake at 350 degrees about 25 minutes or until bottoms are nicely browned.
Variation #2
Proceed as above, BUT substitute commercial sour cream for all butter.
Variation #3
Proceeed at for Variation #1 up until placing in pan.
Use a 10 x 13" cake pan with 2" sides. Grease pan. Put 1 C. melted butter in pan. Sprinkle 1 C. brown sugar over butter. Sprinkle finely chopped nuts over brown sugar. Sprinkle with cinnamon. Place rolls sliced 1-1/2 - 2" thick on top of nuts Proceed as in #1. When sides are nicely browned, invert a larger sheet cake pan over rolls and flip over. Take all remaining syrup from baking pan and spread over rolls.

Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
1 hour or less
Personal Notes:
Personal Notes:
Mother made two large batches (7 loaves & 4 dozen buns) twice a week. When butter or sour cream were available, and money for sugar, she would treat us with cinnamon rolls using part of her bun amount. My Dad loved the carmel rolls in variation #3.

 

 

 

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