"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Myers
Added: Tuesday, November 6, 2007


1 c. warm water
2 pkg. yeast (4 tsp.)
2 c. milk
1 cube margarine
1 egg
1 tsp. salt
3/4 c. sugar
7 -8 c. flour
Cinnamon and sugar

Mix yeast in warm water and set aside. Scald milk and remove from heat. Add margarine and stir until melted. Separately mix egg, salt and sugar. Add yeast mixture to the milk mixture. Make sure the milk mixture has cooled down because if you mix hot mixture with yeast it will kill the yeast and the dough will not rise. Now mix enough flour to make a dough that is not sticky. Let rise for one hour or until double in size. Roll out with a rolling pin to a large rectangle. Cover with a mixture of melted margarine, cinnamon and sugar. You can even add raisins if you desire. Roll up like a jelly roll, pulling genlty while rolling. Take a piece of thread and cut small pieces. Put in a pan and set aside to rise again, about 2-3 hours or until double in size. Bake 15-16 minutes until lightly browned at 350 .

Make a powder sugar frosting but on a runnier side and drizzle over the top of the hot cinnamon rolls, so it goes down into the cinnamon rolls.




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