Recipe by Okie Chef
These are the cinnamon rolls my elementary school served every Friday with bean chowder for lunch. I added to the name because they do bring back such sweet memories! *note* I'm not sure if the sizes on the yeast and powdered sugar are exactly right, zaar would not let me put them as just package or box.
Top Review by b1stewart
I made these twice. The first ones were good but the size of a cake saucer almost and had too much filling to suit my taste. I indeed got 12 rolls and hubby ate them up. The second time I rolled them lots thinner. Divided my dough and used much less filling. I get 39 small rolls (app. 3 inches, 1/2 inch tall. Doubled the icing on this one. And loved them. So I guess it depends on the size you like. I like the smaller and next time will freeze them in individual servings for breakfast, and add icing as needed. Don't know how the freezing will work. But will post when I find out. Thanks Okie!
- 1 (1/4 ounce) package yeast
- 1 1⁄2 cups water
- 3⁄8 cup sugar
- 3⁄8 cup shortening
- 1 egg
- 6 tablespoons powdered milk
- 5 cups flour
- 1 teaspoon salt
- 1 cup brown sugar
- 1⁄2 cup white sugar
- 1 1⁄2 tablespoons cinnamon
- 0.5 (8 ounce) box powdered sugar
- 1⁄4 cup butter, melted
- 1 teaspoon milk (or enough for spreading consistency.)
Directions See How It's Made
- Dissolve yeast and sugar in lukewarm water. Add melted shortening and beaten egg. Add flour, powdered milk and salt; mix thoroughly. Cover and let rise until double in a warm place. Work down and roll to 11/4-inch thickness. Brush with butter.
- -------To prepare filling------.
- Combine sugars and cinnamon mixing thoroughly.
- Sprinkle Cinnamon Mix and roll up lengthwise. Cut into 12 (2 ½ inch) rolls. Place on greased tray; let rise until double. Bake in 400º F oven for 20 to 25 minutes.
- Brush hot cinnamon rolls with powdered sugar glaze.