Real Recipes From Real Home Cooks ®

sweet rolls from camarillo, ca

(2 ratings)
Blue Ribbon Recipe by
Al Smith
hamilton , AL

Camarillo is a beautiful little California town about an hour north of LA on US 101. Its growth was stimulated by pilots from LAX moving there in the 1960's. This recipe is from Grandma Nell, my wife's mother. We had these Sweet Rolls countless times when we lived there. Now you can too.

Blue Ribbon Recipe

What a way to start your day?! This is a solid recipe for ooey, gooey wonderful sweet rolls... Just the way we like 'em!

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For sweet rolls from camarillo, ca

  • 3/4 c
  • 3/4 c
  • 1 1/2 tsp
  • 3/4 c
  • 3/4 c
    water, warm
  • 3
    eggs, beaten
  • 3 pkg
    active dry yeast (fleishmann's)
  • 6 c
    all purpose flour ( more for dusting)
  • 1 box
    powdered sugar
  • 1 stick
    margarine, softened
  • dash
    milk (to make good spreading consistency)
  • 1/2 c
    sugar cinnamon mixture

How To Make sweet rolls from camarillo, ca

  • 1
    Scald milk, stir in sugar, salt, and margarine. Cool to lukewarm.
  • 2
    In large warm bowl add yeast to warm water. Stir until dissolved.
  • 3
    Stir lukewarm milk mixture into yeast. Add beaten eggs and 1 cup flour. Beat until smooth.
  • 4
    Add remaining 5 cups flour to make soft dough. Turn onto lightly floured board, knead until smooth and elastic (about 8 minutes)
  • 5
    Roll into a long log, cut in middle, and plan to get 8 rolls out of each half.
  • 6
    Pat out each half on floured board to 1/2 inch. Spread with soft margarine, sprinkle liberally with cinnamon sugar mixture. Get 8 rolls from each half.
  • 7
    Place in greased pans. Let rise 30 minutes. Bake @ 375 for 10 minutes or until brown.
  • 8
    Freeze without frosting, covered with foil. Heat as needed and then frost them.
  • 9
    For FROSTING: cream sugar and margarine and add just enough water to make a good spreading consistency.
  • 10
    Makes 4 or 5 pans depending on the rise from the yeast.