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Cinnamon Rolls Recipe

December 27th, 2012 by alice  Tags: , | Print This Post Print This Post


  1. 1cupmilk, scalded
  2. 1teaspoonsalt
  3. 2tablespoonssugar
  4. 1/4cupmargarine, melted
  5. 2 1/2teaspoonsdry yeast
  6. 3cupsall-purpose flour
  7. Filling

  8. 2tablespoonsbutter, melted
  9. 7tablespoonssugar
  10. 1teaspooncinnamon
  11. 2tablespoonsbutter, melted
  12. Topping

  13. 1cupicing sugar
  14. 3/4teaspoonvanilla extract
  15. 1-2tablespoonevaporated milk


  1. Let scalded milk cool until it is between 106 and 114 degrees fahrenheit.
  2. Combine 1 cup cooled milk, 1 teaspoons of the sugar, and 2 1/2 teaspoons yeast.
  3. Let stand 3 minutes.
  4. Stir and let stand 10 minutes more.
  5. Add remainder of sugar, margarine, and 1 1/2 cups of the flour.
  6. Beat to mix well.
  7. Beat in another 1/2 cup of flour.
  8. Add as much of the remaining cup of flour that you need, a little at a time.
  9. This must be kneaded in, as the dough is too heavy to stir.
  10. You might not require all of it.
  11. Add the flour and continue kneading until dough is smooth and elastic and doesn’t stick to your hands.
  12. Put the ball of dough in a bowl that you have greased with a little margarine.
  13. Roll the dough ball around the bowl to grease it.
  14. Cover loosely with a tea towel and let rise in a warm, draft-free place.
  15. This takes about 2 hours.
  16. When room temperature is below 80 fahrenheit, I put mine in the oven.
  17. I turn my oven on just a little and turn it off again a few seconds later when the air in the oven feels comfortably warm.
  18. When it has risen, put on a lightly floured board.
  19. Do not beat it down.
  20. With a floured rolling pin, roll into a rectangle approximately 1/4″ thick and about 12 1/2 inches long.
  21. It can be a little longer but don’t go below 12 inches-you don’t want piddly little buns.
  22. I’m not sure of the width, but don’t worry-if you have the correct thickness and length, it has to be right.
  23. With a pastry brush, brush entire surface of dough with 2 tablespoons melted butter.
  24. Combine sugar and cinnamon for the filling.
  25. Sprinkle over the melted butter.
  26. Roll up at long end.
  27. Cut roll into 12 slices.
  28. Put in a greased 9″ X 13″ pan with a space between each one-they will expand.
  29. Brush with 2 tablespoons melted butter.
  30. Cover with a tea towel and let rise for approximately one hour.
  31. I like to tuck the tea towel under the pan so it doesn’t lay in the butter.
  32. Remove tea towel.
  33. Bake in a preheated 375F oven for 15 minutes.
  34. Remove from oven.
  35. Combine topping ingredients, using only 1 tablespoons evaporated milk.
  36. Add remaining tablespoons of milk to make a glaze that can be drizzled.
  37. Drizzle the topping over the cinnamon rolls with a spoon.
  38. Remove from pan.

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