Aunt June's Bread and Cinnamon Rolls 1998

Aunt June's Bread And Cinnamon Rolls 1998

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Kathy Payne


This recipe came from my mom's best friend, June Long. We called her Aunt June because she treated us like nieces and nephews and was always there for us when needed. I have been using this recipe for at least 54 years and it has always been a hit with the family or at pot lucks.


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4 loaves or about 24 cinnamon rolls or dinner rolls
2 Hr
30 Min


  • 5 Tbsp
    yeast (dry)
  • 1 c
    water, warm
  • 1/2 tsp
  • 5 c
  • 2 1/2 Tbsp
  • 5 Tbsp
  • 4 large
  • 1 1/4 c
  • 20 c
    flour, sifted

  • 3 Tbsp
  • 1 1/2 c
  • 3 c
    brown sugar, packed
  • 1 c
  • 4 tsp
  • 2 c
    raisins, optional
  • 2 c
    nuts, chopped, optional

How to Make Aunt June's Bread and Cinnamon Rolls 1998


  1. Aunt June did not use regular tablespoon, measuring spoons, she used the serving spoons that came with her silverware set. (The spoons that are larger than the soup spoons). And they need to be heaping.
  2. In a bowl (3 cup) mix yeast in 1 cup warm water, sprinkle the 1/2 teaspoon sugar in the mixture, this makes the yeast and water blend easier. Set aside.
  3. In a large "Fix n Mix" bowl (Tupperware) or one the same size with a lid, mix water, salt, oil, eggs and milk together until well mixed.
  4. Stir in 2 cups of flour, mix well, now stir in yeast mixture and blend together.
  5. Gradually mix in flour a cup or so at a time, until dough holds together, but NOT stiff and hard. You will use 18 to 20 cups of flour.
  6. Cover and set aside away from any drafts until dough rises above bowl and pops the lid.
  7. Knead down and divide dough as needed. In 4ths for bread or small round balls for dinner rolls.
  8. Place in well greased bread pans (I prefer my cast iron pans) or 9X13 pans for rolls. 2 or 3 depending on how large you make your rolls. Cover and let double in size.
  9. Bake at 400 degrees for 20 minutes for rolls or 30 minutes for bread or until the top is golden brown. Take out of oven and rub butter over the tops. Wait about 5 to 10 minutes then take out of pans. Cover with towel.
  11. Add the 3 tablespoons of sugar when first mixing the water, salt, oil, milk and eggs. Then follow the rest of the directions let rise in bowl until lid pops.
  12. I usually divide my dough into 4ths to do my cinnamon rolls. So I use 1/4 of each of the ingredients listed to spread on the dough.
  13. Roll out dough 1/2 inch thick, rub with butter, sprinkle with brown sugar, sugar, cinnamon, nuts, raisins and roll.
  14. Slice in 1 1/2 inch slices, place in buttered pan. I like to sprinkle with additional brown sugar, cinnamon, nuts mixed together sprinkle on the bottom of the pan before placing the rolls. Cover and let rise until double in size. Bake in 400 degree oven until golden brown about 30 minutes.
  15. Let set 5 minutes then turn out onto plate. Don't let them get cold in pan if you place the brown sugar mixture on the bottom or they will be really hard to get out.

Printable Recipe Card

About Aunt June's Bread and Cinnamon Rolls 1998

Course/Dish: Sweet Breads Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids

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