"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cinnamon Rolls Recipe

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

Julie Moore
Added: Wednesday, November 4, 2009


2 Tbsp. yeast
2/3 c. instant nonfat dry milk
2 c. hot water
3/4 c. melted shortening or vegetable oil
1/2 c. sugar
2 tsp. salt
5 1/2 c. flour
4 eggs, beaten
1/2 c. butter or margarine, melted
6 Tbs. sugar
2 Tbs. cinnamon
1/3 to 1/2 c. raisins (optional)

Powdered Sugar Frosting:
4 c. powdered sugar
1/2 c. softened butter or margarine
2 tsp. vanilla
Milk or cream (enough to make spreadable)

In a large mixing bowl, combine nonfat dry milk, hot water and shortening.Add sugar and salt; cool to lukewarm. Blend in 2 cups flour. Add yeast and eggs; stir thoroughly. Stir in remaining 3 1/2 c. flour to make a soft dough. Cover and refrigerate for 8 hours or overnight. If doubling, make 2 separate batches. One batch will overflow a large Tupperware bowl. Turn dough (it will be sticky) onto an oiled board, turning to coat so it can be handled.

Divide dough into two parts. Roll each portion into an 8x15-inch rectangle. Spread with half the melted butter and sprinkle generously with sugar that has been mixed with cinnamon and with raisins. Beginning on long side, roll up as for jelly roll. Pinch edges. with sharp knife cut into 1-inch pieces; set 2 to 3 inches apart onto ungreased baking sheets. Cover lightly with clean towel; allow to rise 1 1/2 to 2 hours or until double in size. Bake at 400 for 8 to 10 minutes. Frost hot rolls generously with Powdered Sugar Frosting.

Number Of Servings:
Number Of Servings:
2 dozen




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