Cinnamon Rolls
📜 Collection: Christine Collection | ✍️ Attribution: Nellie | 📂 Category: Bread A delightful handwritten recipe for traditional homemade cinnamon rolls from the John B. Collection. These soft, yeast-raised pastries make about two dozen fluffy rolls.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 25 mins | 2 hours | 24 rolls |
🔪 Key Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Baking pan
Ingredients
Dough Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | None |
| 2 cups | Milk | Luke warm |
| 1/2 cup | Oleo | Margarine or butter |
| 3 tbsp | Yeast | None |
| 3 | Eggs | Beaten |
| 1 tsp | Salt | None |
| As needed | Flour | To make soft dough |
Instructions
Step 1: Making the Dough
- Mix 1 cup sugar, 1/2 cup oleo, 1 tsp salt, and 3 eggs together.
- Add 3 tbsp yeast which has been dissolved in 2 cups milk (luke warm).
- Add enough flour to make a soft dough.
Step 2: Rising and Shaping
- Let the dough rise until doubled in size.
- Make rolls as desired, then let rise again until light and puffy before baking until golden brown.
💡 Make-Ahead & Storage: The shaped rolls can be covered and refrigerated overnight for a second rise in the morning before baking.
Original Recipe Scan
