"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Homemade Cinnamon Rolls Recipe

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This recipe for Homemade Cinnamon Rolls, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller


4 1/2 - 4 3/4 c all purpose flour
1 pkg active dry yeast
1/ 1/4 c milk
1/4 granulated sugar
1/4 c margarine or butter
2 eggs


6 T margarine or butter, softened
1/2 c packed brown sugar
2 t ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze

Step 1: In a large mixer bowl combine 1 1/2 c of the all purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 c margarine or butter and salt just till mixture is warm (120 to 130) and the margarine is almost melted, stirring constantly.

Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constatnly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft)Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3-5 minutes total) Shape dough into a ball.

Step3: Place Dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains)

Step 4: Punch dough down. On a light floured surface divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.

Step 5: On lightly floured surface roll half the dough to 12X8 inches. Spread with 3T softened margarine. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. make a second roll with remaining dough, margarine, and sugar mixture.

Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. cover; let rise till nearly double (about 30 minutes).

Step 7: Bake rolls in a 350 oven for 25 to 30 minutes or till light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm. Makes 16 rolls.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Better Homes & Gardens Oct. 1989
**Freezing and Reheating***
Bake and cool rolls as directed; do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months.
Reheat in a convential ove, wrap frozen rolls in foil. Place in a 350 oven for 20 - 25 minutes or until warm. Drizzle with your choice of glaze.

Reheat in microwave: wrap 2 of the frozen rolls in paper towels. Cook on 100% (high) for 1 - 1/2 minutes or untill warm. Drizzle with glaze.




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