Peggi Anne Tebben


I started making these about 35 years ago. First time I tried, they were a big hit & I have been making them ever since.
I also made these at the last 2 restaurants I worked at. We made several big pans a day. Some of the ones here are big rolls & some are smaller. I will show you how to make both. The bigger ones are nice for selling in restaurants & bake sells, etc.

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5 1/2 cups all purpose flour
2 teaspoons salt
4 tablespoons sugar
4 tablespoons canola oil
5 teaspoons instant yeast
1 1/2 cups lukewarm water
2 large eggs


2 sticks softened real butter
2 1/2 cups light brown sugar


5 - 6 cups powdered sugar
2 teaspoons pure vanilla


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1Combine flour, salt, & sugar in large bowl.

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2In another medium bowl, combine the water & yeast. Add a pinch of sugar to get the yeast to working.

This is called "proofing" the yeast. It checks to see if your yeast is good & also gets your bread a better start & I believe it makes it lighter & fluffier.

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3In a small bowl, combine the eggs & oil.

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4After the yeast mixture has set for about 5 minutes, add the egg mixture in with it & mix. Then pour this into the flour mixture & with large wooden spoon mix until it forms a ball.

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5Turn out onto a floured board & knead for 4 or 5 minutes or until dough has elasticity.

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6Place in a large greased bowl.

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7Cover & let rise for about 1 1/2 hours or until at least doubled in size.

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8If you have enough room to roll all the dough out at once, go for it. If not, divide in 2 pieces & roll one out at a time into a rectangle. I roll mine about 1/4" thick.
Spread about 1 stick of room temperature real butter on each rectangle, leaving about 1/2" on one long side dry to crimp after rolling.

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9Then sprinkle the cinnamon on (as much as you like).

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10Now spread about 1 1/4 cup brown sugar per rectangle.

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11Starting with long end, roll away from you, keeping taunt but not too tight.

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12Crimp the dry end to roll of dough to secure. Turn the roll with the crimped side down.

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13Cut the width you want for the desired size of rolls you want.

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14If you want larger rolls, cut thick & then with the palm of your hand gently press down to flatten out wider.

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15Spray your pans with cooking spray & place rolls in pans. Allow room for rising. Don't overcrowd your pan,as they wil not cook properly.

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16Repeat with the smaller rolls.

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17Cover with towel & let rise in warm place.

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18They should be doubled in size & touching each other.

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19Place in a 350° oven on center rack & bake for about 20 minutes or until a golden brown on top. Don't overcook or they will dry out. Remove from oven & allow to almost completely cool.

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20Mix the icing ingredients together with a whisk, using 1 T. milk at a time until desired consistency! I like mine thick.

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21Spread lots of icing on top & enjoy.

22When I heat some up, I will post a picture & explain how I do it to make it UMMMMMM!!

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom