From Scratch Cinnamon Yeast Rolls

Kathie Carr Recipe

By Kathie Carr kathiecc

These rolls are from a Fleischmann's Yeast brochure printed in the 1960's. I used this recipe when I was a kid in 4-H and, after trying dozens of other recipes over the years, these have remained my all time favorite cinnamon rolls.

Recipe is from scratch and takes a long time to make, but I think they are worth the effort.


Recipe Rating:
 3 Ratings
Serves:
24
Prep Time:
Cook Time:

Ingredients

YEAST DOUGH:
1
recipe, the best sweet yeast roll dough i have ever found
see link below in comments
CINNAMON FILLING:
1/2 c
butter, softened
1 c
sugar
1 1/2 Tbsp
cinnamon
1/2 c
chopped walnuts, optional
ICING:
3 c
powdered sugar
6 Tbsp
butter, softened
1 tsp
vanilla extract
5-6 Tbsp
milk

Directions

1
Make yeast dough as directed in recipe, "The Best Sweet Yeast Roll Dough I Have Ever Found". Link given below in comments.

Prep time given includes time for dough to rise.

Follow directions down to Step 3 where it says, At this point you can shape and fill as desired.
2
Punch dough down. Divide in half.

Roll one half of dough on a lightly floured surface to a 12 by 18 inch rectangle. Spread with half the butter. Combine sugar and cinnamon. Sprinkle half of the mixture over surface. Sprinkle nuts over sugar mixture if you are using nuts. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 by 9 inch pan. Repeat with remaining dough. Cover.
Let rise 30 to 45 minutes until nearly doubled again.
3
Bake in preheated 350 degrees oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.