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1/1 Photo of Cinnamon Rolls
This recipe was given to me by a friend.Her mom has been making these for years.She brought one in for me and I had to get the recipe.I made a couple of revisions.Her recipe called for 2 cups of flour but that was not enough to make the mixture into a dough.I also added vanilla to the recipe.In her recipe she uses brown sugar/cinnamon mixture but I used white sugar.Her directions were sketchy as to the roll out process so I included my directions here. Unlike cinnamon rolls using yeast these are more cake-like and don't dry out like the yeast-y rolls.They are so good I didn't even bother trying to freeze any. A mixture of icing sugar and water are nice over these rolls.I don't know exactly how much of each I used so I did not include that in my recipe.It depends on how thick or runny you want the icing.I poured this icing over the rolls as soon as they came from the oven.
Units: US | Metric
Serving Size: 1 (40 g)
Servings Per Recipe: 15