"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Big Cinnamon Rolls by Mary Ann Parsons Recipe

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This recipe for Big Cinnamon Rolls by Mary Ann Parsons, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Groberg
Added: Tuesday, May 9, 2006


2 T. yeast
1/2 cup lukewarm water
2 cups warm milk
2 cups warm water
1/4 cup melted butter
8 to 10 cups flour
1 cup instant potato flakes
1/4 cup sugar
2 tsp. salt

soft butter
sugar (white and some brown)

Dissolve yeast in 1/2 c. warm water. Mix remaining wet ingredients. Add yeast mixture. Mix Dry ingredients together then add to the wet mixture. Let raise in a large bowl. When dough is raised, roll it out (about 1/4 inch thick) into a rectangle about 10" x 20". Spread with soft butter. Sprinkle cinnamon and sugars on the dough. Add raisins and/or nuts if desired. Roll up into long roll. Cut (using a strong thread or dental floss) into one inch slices. place on greased cookie sheet and allow to rise. Bake 350 for about 13 to 15 minutes.

Frost with:
1/2 cube soft butter mixed with 1/4 brick of cream cheese. Add some lemon juice, powdered sugar and a tiny bit of milk as needed. Add some maple flavoring and beat well. Spread on top of warm rolls.




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