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Mother's Cinnamon Rolls

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Mother's Cinnamon Rolls


(Public for All)

Like your mom used to make


  • 2 packages yeast
  • 1/4 c. warm water
  • 1/2 c. shortening
  • dash of salt
  • 1/2 c. sugar
  • 1 c. scalded milk
  • 2 eggs
  • 4 1/2 c. flour
  • Filling: 1/2 c. brown sugar
  • 1 t. cinnamon
  • about 1/2 stick margarine, melted
  • Glaze: 1 c. sifted powdered sugar
  • 2 T. milk
  • 1 T. butter


Sprinkle yeast in water, let dissolve. Combine shortening, sugar, salt in large bowl. Add scalded milk, stir until shortening melts. Cool to lukewarm. Stir in eggs & yeast, mix well. Add flour, stirring to make a stiff dough. Knead until smooth and satiny, 5 to 8 minutes. Place dough in a well greased bowl, turning to cover all sides. Cover and let rise until doubled, about 1 to 1 1/2 hours. Turn out onto a floured surface and roll into a rectangle. Spread with filling. Roll up jelly-roll fashion, seal edges. Cut into 1" - 2" slices, place on greased baking sheet. Cover and let rise again. When doubled in size, about 30 - 45 minutes. Bake @ 375 degrees for 20 - 25 minutes. While warm spread with glaze.

Glaze: Combine all ingredients and blend until smooth. (Add milk slowly until of desired consistency.)

Recipe is courtesy of: Maria Richardson





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Bonnie Kirkpatrick

Bonnie Kirkpatrick

Influences: health, husband, Mother, friends

Location: Sugar Land, Texas

Favorite Piece of Cooking Equipment: iron skillet

Favorite Recipes: Apricot fried pies, Coconut macaroons

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