By Debber on January 30, 2007
Photo by Beautiful BC
Photo by Beautiful BC
"Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls."
Serving Size: 1 (55 g)
Servings Per Recipe: 24
"Loved these cinnamon rolls and the simple step by step fool proof instructions. Made these for Easter weekend and they were so yummy! Cooked them about 10 minutes less than called for because they were already a little darker than I like. They were so good though. Thanks for posting!"
"Brown sugar and cinnamon. is the best thing you could have for baking ."
"Filling ingredients are not listed in recipe. They should be included. I went to look for the cinnamon in the recipe to see how much I needed, and it wasn't there! Had to read half way down to step 10 to find I need additional ingredients. (UGGH!) However, these rolls were awesome and with clearer ingredients list this would have gotten a five-star rating from me!"
"FROM: LuLu in GA. Sept. 17, 2008 MMMMMMM! Yummin! Can be made a little easier by slipping dental floss under the log of dough and pulling it together to cut into single rolls instead of using a knife."
"Wow!! I always used the Betty Crocker Traditional Sweet Roll recipe but thought I would try something different for a change...this recipe is fantastic! The rolls rose so beautifully and were light and airy!! Used raisins and chopped walnuts and everyone gobbled them up umming and ohhing and ahhhing !!!!!"
"SERIOUSLY - an EXCELLENT recipe. I DON'T bake. I used to be able to say that I CAN'T bake. No longer. Thanks to Debber's step by steps for the non-bakers, I succeeded! After the family got over their shock, mouths stuffed with rolls announced this recipe was a very solid FIVE. I used dried cranberries which were great. Raisin's are way over rated. Hope you don't mind all the photo's but I am just so excited to have accomplished this after 27+ years of marriage! Oh - I used chef #8688 's recipe #55530 to ice these babies"
"Well, these might not be the same cinnamon rolls MY gramma used to make, but I'll tell you one thing, Debber ~ I LOVE YOUR GRAMMA & your gramma's recipe! These rolls are disgustingly DELICIOUS [& addictive]! You do realize, however, that there is nothing, but nothing OPTIONAL about the raisins ~ They're a MUST [& the more the merrier ~ Well, at least, the more the 'raisinier']! Thank you SO MUCH for posting this recipe!"