"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cinnamon Milk Buns Recipe

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This recipe for Cinnamon Milk Buns, by , is from Good Food, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georganna Greer
Added: Sunday, March 26, 2006


**use Pantry Shelf Refrigerator Roll Dough mix **
2TBL. butter
1/2c. sugar
1tsp. cinnamon ( or more to your taste)
1/2c. evaporated milk
9x13" pan

** Pecan Roll Topping**

3/4c. brown sugar
2TBS. corn syrup
1/4c. melted butter
muffin tins ( for approximately 18 individual rolls)

1. Roll 1/2 of the dough to rectangle (approximately
to size of 15x9x1/3" pan) then spread w/2TBL
soft butter.
2. Sprinkle with 1/2 c. sugar & 2tsp.cinnamon
3. Roll up from long side & seal edge.
4. Cut into 1" slices placing in 9x13" pan. cover
and let rise.(about 40 mins).
5. Pour 1/2c. of evaporated milk over them just
before placing in 375* oven -bake about 20-30
6. Remove from oven .
7. While still warm glaze them with powdered sugar
* variations:pecan bits ,raisins etc..
**Pecan Roll Topping:
1. Mix together topping ingredients --makes
enough for about 18 individual rolls in muffin
2. Bake at 375* for about 25 mins.
3. Turn out of pan IMMEDIATELY after baking.

Personal Notes:
Personal Notes:
This is the recipe for Georganna's Cinnamon Rolls she made every year ( 36 dozen every Christmas).




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