Cinnamon Rolls Recipe

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Cinnamon Rolls

Jesselyn Ewing


Sisters Kim & Donnita's famous cinnamon rolls - when I was trying to choose which of many cinnamon roll recipes from my mother's recipe box to copy down, she told me this one was the best hands-down

pinch tips: Perfect Bacon Every Time



18 rolls


1 pkg
active dry yeast
1/4 c
1/2 c
water, warm (105-115 degrees)
1/2 c
milk, luke warm - scalded, then cooled
1/3 c
shortening, margarine or butter
1 tsp
3 1/2 to 4 c

Directions Step-By-Step

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl, a turn over in bowl to cover. Cover the bowl leave it in a warm place for the dough to rise, until it has doubled in size - about 1 1/2 hours. Dough is ready if an indentation remains when touched.
Punch down the dough, shape it, and let it rise again. Roll the dough into a rectangle on a lightly floured surface and spread with 4 Tablespoons of butter. Mix 1/2 cup sugar and 4 Tablespoons cinnamon; sprinkle over rectangle.
Roll up the rectangle tightly. Pinch the edge of the dough into the roll to seal well. Stretch the roll to even it; slice. Place sliced apart on a greased sheet. Let them rise until doubled in size, about 40 minutes. Bake at 375 degrees until golden brown, about 20-30 minutes. Glaze while still warm.

About this Recipe

Course/Dish: Other Breakfast