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.


★★★★★ 6 votes



  • ·
    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
  • ·



  1. Combine flour, salt, & sugar in large bowl.
  2. In 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.
  3. In a small bowl, combine the eggs & oil.
  4. After 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.
  5. Turn out onto a floured board & knead for 4 or 5 minutes or until dough has elasticity.
  6. Place in a large greased bowl.
  7. Cover & let rise for about 1 1/2 hours or until at least doubled in size.
  8. If 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.
  9. Then sprinkle the cinnamon on (as much as you like).
  10. Now spread about 1 1/4 cup brown sugar per rectangle.
  11. Starting with long end, roll away from you, keeping taunt but not too tight.
  12. Crimp the dry end to roll of dough to secure. Turn the roll with the crimped side down.
  13. Cut the width you want for the desired size of rolls you want.
  14. If you want larger rolls, cut thick & then with the palm of your hand gently press down to flatten out wider.
  15. Spray your pans with cooking spray & place rolls in pans. Allow room for rising. Don't overcrowd your pan,as they wil not cook properly.
  16. Repeat with the smaller rolls.
  17. Cover with towel & let rise in warm place.
  18. They should be doubled in size & touching each other.
  19. Place 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.
  20. Mix the icing ingredients together with a whisk, using 1 T. milk at a time until desired consistency! I like mine thick.
  21. Spread lots of icing on top & enjoy.
  22. When I heat some up, I will post a picture & explain how I do it to make it UMMMMMM!!

Printable Recipe Card


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

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