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Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Parsons
Added: Monday, June 15, 2009


4 c. scalded milk
1/2 c. sugar
1/2 c. oil
1 cube butter
4 tsp. salt
4 eggs
4 T. yeast in 1 c. warm water
12 c. flour
2 more cubes butter
cinnamon, brown sugar, white sugar
powdered sugar
maple flavoring

Mix scalded milk, sugar, oil, butter, and salt. Let cool. Add whipped eggs. Add yeast dissolved in water. Add flour using heavy mixer such as a Bosch. Mix well. Let rise 'til double. Roll out in two rectangles. Spread one cube melted (not hot) butter on each rectangle. Sprinkle generously with cinnamon, and sprinkle evenly with white and brown sugar. Roll up and cut in 3/4 inch segments. (I use thread.) Place on jelly roll pan and let rise one hour. Bake @ 350 for 12-15 minutes or until light golden color. Frost immediately while hot.

4 c. powdered sugar, 1 tsp. maple flavoring, 1 tsp. high quality vanilla, 1/4 c. butter and milk to give smooth consistency

Personal Notes:
Personal Notes:
This recipe is doubled, but I never make it any smaller. This is our traditional Christmas breakfast treat and we also take it to all our neighbors and friends for Christmas. They are yummy!
Make sure you don't handle the dough too much. I just plop it in a sprinkling of flour, turn it over in the flour and roll it out. I don't knead it. They come out light, fluffy and irresistable!




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