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Cinnamon Rolls Recipe

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

Debbie Huggs Coker


5 1/2 cups flour
1/4 c sugar
1 t salt
1 t. lemon peel, grated
1 c margarine
1 c milk, warmed
2 eggs, beaten
1/2 c warm water
2 pkgs. of dry yeast

Sugar Mixture:
1 c sugar
1 t. cinnamon
1 c raisins or chopped nuts (optional)
1/4 c melted butter or margarine

2 c powdered sugar
2 T milk
1 t vanilla

Combine flour, sugar, salt and lemon peel. cut in margarine with pastry blender until mixture resembles coarse meal. measure warm water into a bowl dissolve yeast. Add warm milk and eggs to flour mixture. Add yeast mixture. Beat until thoroughly blended. Cover bowl with plastic wrap then with a towel. Let rest 20 min. Punch down. Turn onto a heavily floured board.
Divide dough in half. Roll half into a rectangle 18"x8". Brush with melted margarine. Sprinkle with sugar mixture. Roll up and seal seam. Cut into 1" segments. Repeat with remaining dough. Cover loosely with waxed paper that is brushed with oil then top with plastic wrap. Refrigerate 2-24 hours. Remove from refrigerator. Let stand at least 10 minutes at room temperature. Bake at 350F for about 30 min. Ice with powdered sugar milk and vanilla icing while warm.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Our family started the tradition of having cinnamon rolls,breakfast casserole and hot cider for breakfast on Christmas morning.




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