Cinnamon Rolls

"Very nice to have on a weekend when there is the time to bake in the morning. This recipe is from one of my mom's cookbooks, possibly an old Canadian Living one. Prep time includes rise time."
 
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photo by Sackville photo by Sackville
photo by Sackville
photo by Anonymous photo by Anonymous
photo by Sackville photo by Sackville
Ready In:
2hrs 25mins
Ingredients:
14
Yields:
18 rolls
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ingredients

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directions

  • Dissolve yeast in warm water.
  • Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
  • Mix in enough remaining flour until dough is easy to handle.
  • Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
  • Divide dough in half and roll each half into a 15X9" rectangle.
  • Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
  • Roll both rectangles tightly and cut into 9-1 1/2" slices.
  • Place in greased rectangular pan.
  • Bake at 375 F for 25-30 minutes.
  • Mix together glaze ingredients and apread on top of baked rolls. Serve warm.

Questions & Replies

default avatar
  1. lifish
    Is there any reason why I couldn't prepare this the night before and bake it the next morning?t
     
  2. LeAnn W.
    What kind of shortening are you talking about butter or Crisco
     
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Reviews

  1. p.g.cher
    The dough was so easy to work with; it didn't stick to the work surface when rolling up. I've made this a few times and each time it turns out gorgeous :) In trying to make this a little more health conscious, I've worked grains and some wholemeal flour into the dough--great results! Once I made a double batch--word of advice: double everything except the yeast (use slightly less than 4 tbsp).
     
  2. Three Kids Make Me
    These were almost exactly like my grandma's, whose recipe I lost in a computer crash a few years ago. I have a few tweaks in mind to make them "perfect", but otherwise they were tasty. I think the filling could have used more butter by personal preference, but maybe that's just me. Definitely an excellent old-time cinnamon roll!
     
  3. LUVMY2BOYS
    "WOW!" is all I can say! I had wonderful results w/ this recipe. I had made DH a "fat free" cinn roll from this site, but they had a hard time staying "soft" since they had no butter. I needed a recipe w/ "some" butter--just not a ton! I used Splenda, skim milk & 3 1/2 cups flour (thank u Sackville!). I also used brown sugar for the filling. For the glaze, I found that 1/2 cup powdered sugar was just fine. I didn't "divide" the dough as instructed; I just rolled it all out to make bigger rolls. I used a 9 inch pie pan (think I got about 8 rolls) & as they baked, they stuck together & rose great. He took them to work & said they stayed soft & were my best ones yet! This was so fun to make; thanks so much for sharing :-)
     
  4. Sackville
    I liked this recipe. The dough had a light and silky feel to it and the finished rolls didn't become too dry like other recipes I've tried. The rolls did get a little brown on top but next time I think I could fix this by just covering them for the last 10 minutes or so of baking. I used about 3-1/2 cups of flour, butter instead of shortening and skipped the glaze, although I did top the ones we ate hot with a bit of butter. A 9 x 11 inch baking dish was the perfect size for this recipe.
     
  5. mauvi3
    I might add some raisins and use unsalted butter instead just how I like it. Very easy recipe!
     
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Tweaks

  1. Sackville
    I liked this recipe. The dough had a light and silky feel to it and the finished rolls didn't become too dry like other recipes I've tried. The rolls did get a little brown on top but next time I think I could fix this by just covering them for the last 10 minutes or so of baking. I used about 3-1/2 cups of flour, butter instead of shortening and skipped the glaze, although I did top the ones we ate hot with a bit of butter. A 9 x 11 inch baking dish was the perfect size for this recipe.
     

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