Vinegar Rolls (Cinnamon Rolls)

Christine Whisenhunt


I just found a cookbook that my mother put together for our church when I was 9 or 10 that I had forgotten about! This book is full of recipes from all the old grannies that my mother grew up with, so you know they're good! These women were friends of my grandmother, so I knew many of them as well. Let me tell you, these women can COOK! So, I've decided to post some of the recipes that appeal to me and I think may be something you all would like to try as well.

This is the eighth. I thought this was an interesting twist on cinnamon rolls, and the fact that it doesn't call for yeast was an added bonus. (I hate fussy baking. All that rising and re-rising and waiting...I just don't do it.) My hubby loves cinnamon rolls, so I'll definitely have to try these. Hope you do too! Enjoy!

**This is another recipe from Ruth Evans, who has gone to be with Jesus, and was one of my grandmother's closest friends.**

Note: Photo borrowed from the internet.


★★★★☆ 4 votes

45 Min
15 Min


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2 c
1 1/2 tsp
baking powder
1 tsp
2 Tbsp
1 c
1 stick
1 c
cinnamon, to taste


1/2 c
2 c
1 1/2 c
water (original recipe said 2 1/2, but based on others attempts at this, it seems that was most likely a typo, but i noted the original amount here as reference, in case you find you need a little more.)

How to Make Vinegar Rolls (Cinnamon Rolls)


  • 1Mix first five ingredients as you would for biscuit dough. Roll out in to a 10x5 inch thin rectangle on a well floured board. Spread butter over the dough. Sprinkle sugar evenly over butter. Sprinkle cinnamon over sugar. Roll up into a log, from the log side. Cut into 1 inch slices. Place cut side down in baking dish.
  • 2Syrup:
    Mix the 3 syrup ingredients in saucepan and boil for 5 minutes. Pour hot syrup over rolls and bake at 350 degrees for 15 minutes, or until golden brown on top.

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