Cinnamon Rolls

by (Mama's friend from Burdine's department store, 1983 or 1984)

Oven: 350 degrees


  • 1 package dry yeast (or 1 tablespoon loose yeast)
  • 1/4 cup warm water and a sprinkle of sugar
  • 1 cup milk, scalded
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3-3 1/2 cups flour, or more
  • 1 egg, beaten

For filling:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

For frosting:

  • 1/3 box powdered sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons softened butter
  • milk, several splashes


  1. To proof the yeast: add dry yeast to the 1/4 cup warm water, add a little sugar, and stir. Let rise for about 5 minutes.
  2. Scald the milk (heat over medium heat in saucepan till little bubbles form at the edges of the milk; do not let it boil).
  3. Remove milk from heat, add the 1/4 cup butter, salt and 1/4 cup sugar and mix. Place the mixture in a large mixing bowl.
  4. Add half of the flour, then add the yeast mixture and the beaten egg, stirring well.
  5. Add the rest of the flour, and when it pulls away from side of bowl, move to a floured board to knead. Knead for 8-10 minutes, til dough is smooth, adding flour as needed.
  6. Place dough in buttered bowl, rolling it to coat with butter on all sides, and cover with greased plastic wrap. Let rise till doubled, about 1 1/2 hours.
  7. Punch down, let it rest for 5 minutes, then roll out into a rectangle shape on floured kneading board.
  8. Spread dough with 1/2 cup softened butter, then sprinkle with filling (mixture of sugar and cinnamon).
  9. Roll the dough up and slice into 12 rolls across the grain. Place rolls on greased baking sheet and let rise, covered, till doubled in size, about an hour.
  10. Bake at 350 for 20 to 25 minutes.
  11. After cooling, frost the rolls with the frosting mixture.
recipes/cinnamon_rolls.txt · Last modified: 2022/01/07 20:58 by mcf
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