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Country Rich Cinnamon Rolls Recipe

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This recipe for Country Rich Cinnamon Rolls, by , is from The Eisenbraun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lora Hoeft Cochell


2 cups milk, scalded
1 cup sugar
1 tbsp salt
cup butter
4 eggs, beaten
cup warm water
3 pkg. yeast
9 cups sifted flour

Scald milk, Stir in sugar,salt,and butter. Cool to lukewarm
Stir in beaten eggs. Set aside
In a Lg. bowl, sprinkle yeast over water, stir until dissolved
Stir in lukewarm milk mixture, beat until smooth
Gradually add sifted flour, stirring after 4 cups has been added.
Add remaining flour and mix by hand for 10 min.
or until dough does not stick to hands
put into lightly greased bowl and let rise till double in bulk about 1 hour
turn out on floured board. roll half of the dough into a 9 x 18 rectangle
Spread with 2 tbsp. soft butter, sprinkle with cup brown sugar, 2 tsp cinnamon and
cup nuts
Roll up tightly beginning at the wide side, seal well, pinching edges of roll together
cut into 1 inch slices and place a small area apart in a greased pan
Cover; let rise until double in bulk, 35-40 min.
Bake at 350 degrees for 20 min. or until done
drizzle topping over rolls while they are still warm. Repeat with the other half of dough


1 cup powder sugar
1/2 tsp vanilla
1-2 tbsp milk
mix well
drizzle over warm cinnamon rolls





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