Sweet Rolls from Camarillo, CA

Al Smith


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.

★★★★★ 2 votes
30 Min
45 Min

Blue Ribbon Recipe

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


3/4 c
3/4 c
1 1/2 tsp
3/4 c
3/4 c
water, warm
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
milk (to make good spreading consistency)
1/2 c
sugar cinnamon mixture

How to Make Sweet Rolls from Camarillo, CA


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

Printable Recipe Card

About Sweet Rolls from Camarillo, CA

Main Ingredient: Flour
Regional Style: American
Collection: Breakfast In Bed