Bethany's Cinnamon Rolls Recipe

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Bethany's Cinnamon Rolls

Becky Burgess


An elderly friend of mine has been making these yummy rolls since the early 1960's. All four of her sons LOVE these. She makes them in big batches and freezes them in packages of four. They are wonderful warmed with a big glass of milk for breakfast or as an indulgent snack! I felt very blessed to be asked into her lovely kitchen and be shown how to make these delectable rolls. Enjoy!

★★★★★ 1 vote
makes about 24 rolls
1 Hr
25 Min


1 pkg
active dry yeast
1/4 c
warm water
1 pinch
1 c
whole milk
1/4 c
1/4 c
1 tsp
3 1/2 c
sifted flour
1 large
2 stick
1/2 box
brown sugar
1/2 c
white sugar
3 or 4 Tbsp
cinnamon (or as much as you like)
1 c
chopped pecans (you can use english walnuts if you prefer)


1Stir yeast and a pinch of sugar into warm water let sit til foamy.
2Stirring constantly combine milk, 1/4 cup sugar, shortening and salt in a sauce pan heat over medium low heat until the shortening is melted. Let cool til lukewarm.
3Add 1 cup of flour to milk mixture. Beat an egg and add to this milk mixture. Beat in the yeast, gradually add remaining flour to form a soft dough.
4Knead dough on a floured surface til springy. Place in a buttered bowl. cover and let rise until double in size.
5Melt margarine until soft and spreadable. roll out dough into a large rectangle. spread with margarine. Sprinkle with sugar, brown sugar and nuts. Roll into a log and cut into 1" rounds. Place in a greased 9 x 13 cake pan. Cover let rise til double in size.
6Bake at 350 degrees F for 20-24 minutes.Let cool in pan for 10 minutes. turn out onto a cooling rack.

About this Recipe

Course/Dish: Other Breads