East Brunswick Cinnamon Rolls

Stephanie Jameson


My Aunt made these one year for Christmas breakfast and I've been making them ever since. As my son would say they are ooey-gooey yumtastic!

Blue Ribbon Recipe

These cinnamon rolls make the house smell WONDERFUL. Oh, and they taste darn good too! It takes a little effort to get these sweet fellows to come out just right, but it's entirely worth the time. This recipe beats anything you can buy at the store. The Test Kitchen


★★★★★ 18 votes

makes 24 rolls
15 Min


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2 pkg
active dry yeast
1/2 c
warm water
1 1/2 c
milk, warmed
1/2 c
2 tsp
1/2 c
vegetable oil
6 c
flour (6 to 7 cups)


1/2 c
butter or margarine, melted
1 c
1/2 c
3 Tbsp


2 c
confectioners' sugar
1 tsp
1 c
sliced almonds

How to Make East Brunswick Cinnamon Rolls


  • 1Dissolve yeast in warm water.
  • 2Add milk, sugar, eggs, oil, salt and 3 cups of the flour. Beat well.
  • 3Gradually add 3 or more cups flour until a soft dough forms.
  • 4Turn dough onto floured board and knead until smooth. (about 5 minutes)
  • 5Place dough in oiled bowl, turn to coat, cover and let rise in a warm place until double in bulk.
  • 6Punch down dough, turn onto floured board and roll into a 12x24" rectangle.
  • 7Spread melted butter over dough, sprinkle with sugar, raisins and cinnamon.
  • 8Roll dough up and carefully cut into 24 slices.
  • 9Place slices flat side down into greased 9x13 baking pans and let rise again until light.
  • 10Bake in pre-heated 400 degree oven for about 15 minutes, checking frequently.
  • 11Blend confectioners' sugar and vanilla with just enough milk to spread easily over pan of warm rolls.
  • 12Sprinkle almonds over the top.

Printable Recipe Card

About East Brunswick Cinnamon Rolls

Main Ingredient: Flour
Regional Style: American
Hashtag: #Brunch

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