My Foray Into Food Storage

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Delightfully-Delicious, Exceptionally-Exquisite, Scrumptiously-Supreme Cinnamon Rolls That WILL Change Your Life!

69 Comments

Yesterday, I promised to share this recipe with you, but I’ll be honest here.  I wasn’t sure I SHOULD share this recipe.  It is a very special recipe.  It is the secret to my cinnamon roll success.  These amazing cinnamon rolls make me very popular.   I plan to barter these in the event of a Zombie Apocalypse.  Cinnamon rolls for protection.  I may not have an insane food supply, but you’d better believe that I have enough food stored to make millions of these babies!  Yes.  They’re that good.  Even my husband, a cinnamon roll connoisseur, said last night, “These are really good.  As good as Cinnabon, just not as chewy.  And I like a chewy cinnamon roll.”  Not me.  I like enough chew that they feel substantial, but not so much that they feel tough.  I want them to melt in my mouth.  YUM!

 

DSCN6482

 

How did I find this unbelievably awesome recipe?  It goes way back, 30 years back to be precise.  As a young 12-year old gal, I had an amazing youth leader, Heidi Gifford.  She was (and is) beautiful, smart, crazy-fun, and just all around fantastic.  She made the best cinnamon rolls.  They were so good that she sold them.  This was before the days of Cinnabon, so buying cinnamon rolls wasn’t a typical thing, well at least not fresh homemade cinnamon rolls rather than the ones from a Pillsbury can.  She graciously shared this recipe with us and taught us exactly how to make them.

 

Fast forward several years, I was a young married gal and wanted to make cinnamon rolls.  I pulled out the Betty Crocker cookbook and some.  They were okay, but nothing to write home about.   Over a couple of decades (that was scary to write!), I’d make them occasionally, but I longed for an awesome recipe.  About a year or so ago, I asked my Facebook friends to share their favorite “to die for” cinnamon roll recipes.  They were kind enough to do so, but the most promising one called for potato.  Being the lazy gal I am, I just didn’t want to make potatoes to have cinnamon rolls.

 

Then, I remembered the family cookbook my sister gave as a gift a couple Christmases before.  I wondered if the amazing “Heidi Gifford” cinnamon rolls were in there.  They were!  I was sure they weren’t as amazing as I remembered, but I didn’t have to make potatoes to have them, so I made a batch.

 

Melt-in-your-mouth, make-you-never-want-to-eat-real-food delicious!

Melt-in-your-mouth, make-you-never-want-to-eat-real-food delicious!

 

BOY OH BOY!  They were AH-MAZ-ING!  I hesitated to mess with the recipe, because it was so good, but, over time, I made a couple of small tweaks, just tiny adjustments for personal taste.   I will share this with you, but I need you to take the cinnamon roll oath first.  REALLY!

 

Put your hand in the air and repeat after me, “I promise that I will not use these cinnamon rolls to unduly influence people or to force them to serve or follow me.  I will only use these cinnamon rolls to benefit society and humankind.  I further promise to give all credit to Laurie for any and all kudos received.”  (Okay, maybe Heidi deserves the credit.  I guess you can substitute her name instead.)

 

Here’s the part you’ve been waiting for: the recipe.  But I’m warning you.  You will want to write this down or print it out in case of a real zombie apocalypse or blackout or Internet outage.  If there is no electricity or Internet, you will seriously cry that you don’t have these cinnamon rolls to comfort you (or to distract the zombies with).

 

DSCN6468

 

To Die For Cinnamon Rolls

Adapted from a recipe by Heidi Gifford, youth leader extraordinaire.

 

Dough

2 cups scalded milk

1/4 cup sugar

1/2 cup Crisco shortening, butter flavored

1 tablespoon salt

1/2 cup lukewarm water

2 tablespoons yeast

2 eggs

6 cups of flour (best with 3 cups bread flour, 3 cups all-purpose)

 

Filling

1 stick of salted butter, melted

Cinnamon, good quality

2/3 cup sugar

5-6 handfuls of brown sugar

 

Frosting

1 stick of salted butter, softened

1 8-oz package of cream cheese, softened

4 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoon milk

 

 

Proof yeast by adding a little of the sugar to the lukewarm water, then add the yeast and stir.  Pour the remaining sugar into a mixing bowl along with the milk, shortening, and salt.  Mix to combine, but don’t worry if it’s not mixed well.  Add the eggs, 4 cups of flour, and the proofed yeast mixture to the bowl and mix well.  Add the remaining 2 cups of flour.  Mix until well combined.  Then cover with a dish towel or plastic wrap, and let rise until double (about an hour).

 

Dump dough onto a well floured surface (dough will be gooey), and divide in half.  Roll one half into a rectangle.  Brush off excess flour.  Spread 1/2 of melted butter (or softened if you prefer) to cover the entire surface, all the way to the edges.  Sprinkle with lots of cinnamon.  (I use Saigon cinnamon.)  Spread 2-3 handfuls of brown sugar and 1/3 cup sugar evenly across the dough.  Roll up loosely and cut into 1-inch rounds.  Place on a greased pan so they will touch once they rise and cook.  (I prefer a pan with higher sides, but you can use a cookie sheet.)  Repeat with the other half of the dough.  Let rise until puffy (about 10-20 minutes).  Bake at 350 degrees Fahrenheit for 12-17 minutes or until golden brown.

 

While baking, make the frosting.  Mix together softened butter and cream cheese until combined.  Add powdered sugar and mix.  The frosting will be thick.  Add vanilla and about 1 tablespoon of milk and mix well.  The frosting should be a little on the runny side.  Add more milk, if necessary.

 

Remove the cinnamon rolls from the oven when golden brown, and frost while still hot.  Serve and enjoy!  Makes 24-36 rolls.  (24 if you roll the dough in one big batch, 36 if you roll it out in two batches.)

 

 

Easy, right?  Here’s a photo step-by-step to help you out.

 

 

I started with the dough.  All ingredients are pictured except for the eggs. Oops!

I started with the dough. All ingredients are pictured except for the eggs. Oops!

 

I used to buy sticks of shortening, because I hated measuring it, but I bought a super-cool Pampered Chef measuring cup which has a nifty way to measure shortening, peanut butter, etc.

I used to buy sticks of shortening, because I hated measuring it, but I bought a super-cool Pampered Chef measuring cup which has a nifty way to measure shortening, peanut butter, etc.

 

Then you just push up the center section and the shortening comes out perfectly measured!

Then you just push up the center section and the shortening comes out perfectly measured with no mess!

 

I proofed the yeast.

I proofed the yeast by adding the yeast and a little bit of the sugar to the lukewarm water.  After a few minutes, it was all bubbly and ready to go.

 

I added the shortening, salt, scalded milk, and remaining sugar to the mixing bowl.  To "scald" milk, I simply heated it in the microwave for about 2 minutes.

I added the shortening, salt, scalded milk, and remaining sugar to the mixing bowl and mixed them together very quickly.   To “scald” the milk, I simply heated it in the microwave for about 2 minutes. 

 

Next, I added the flour and eggs and mixed them for a minute or so.

Next, I added 4 cups of flour, eggs, and the yeast mixture and mixed them for a minute or so.

 

After a couple of minutes, it looked like this.  Next, I added the last 2 cups of flour.

After a couple of minutes, it looked like this. Next, I added the last 2 cups of flour and mixed well, probably for 2-3 minutes.

 

Here's the finished dough.  It's still wet, but it's just right.

Here’s the finished dough. It’s still wet, but it’s just right.

 

I removed the dough hook and covered the bowl with plastic wrap.  Then, my son and I went grocery shopping for about an hour.

I removed the dough hook and covered the bowl with plastic wrap. Then, my son and I went grocery shopping for about an hour.

 

When we arrived home, the dough looked like this.  See the bubbles under the plastic?  The dough has more than doubled and is ready to be formed into cinnamon rolls.

When we arrived home, the dough looked like this. See the bubbles under the plastic? That’s a very good thing!  The dough has more than doubled and is ready to be formed into cinnamon rolls.

 

Remember, the dough will be quite wet, so put it on a well floured surface.  I dumped mine on my counter top.

Remember, the dough will be quite wet, so put it on a well floured surface. I dumped mine on to my counter top.

 

Next, I put a little more flour on top and cut the dough into two equal pieces.  This is the first time I split the dough into two batches, and it was much easier to work and cut.  I highly recommend you do this 1/2 of the dough at a time, but you can do it all at once.

Next, I put a little more flour on top and cut the dough into two equal pieces. This is the first time I split the dough into two batches, and it was much easier to work with. I highly recommend you roll out the dough 1/2 at a time, but you can roll the dough in one large batch. 

 

I rolled the dough into a rectangle shape.  It's not a perfect rectangle, but it doesn't have to be perfect.  Once you roll this up and bake it, it won't make a lick of difference.

I rolled the dough into a rectangle shape. It’s not a perfect rectangle, but it doesn’t have to be perfect. Once you roll this up and bake it, it won’t make a lick of difference.

 

I poured on my melted butter (1/2 of the stick).

I poured on my melted butter (1/2 of the stick).

 

I spread the butter around with a silicone brush making sure to go all the way to the edge of the dough.

Then, I spread the butter around with a silicone brush making sure to go all the way to the edge of the dough.

 

Next up... CINNAMON!  Use a good quality cinnamon.  It makes all the difference in the cinnamon roll as it's the star.  I use Costco's Saigon Cinnamon.  I've tried a few others, and they're good, but this is the best one, IMHO.

Next up… CINNAMON! Use a good quality cinnamon. It makes all the difference in the cinnamon roll as it’s the star. I use Costco’s Saigon Cinnamon. I’ve tried a few others, and they’re good, but this is the best one, IMHO.  Use a generous amount, but don’t go overboard.  Cinnamon is SPICY!  I added too much once, and my mouth was burning.  My family didn’t mind it, but I did! 

 

Sprinkle the sugars on next.  To get the best flavor, you must use both brown sugar and white sugar.  If you don't have brown sugar, you can make some with molasses and white sugar.  See here for a tutorial.

Sprinkle on the sugars next. To get the best flavor, you must use both brown sugar and white sugar. If you don’t have brown sugar, you can make some with molasses and white sugar. Click here for a tutorial.

 

Now we've reached the fun part: rolling the dough!  I turn over the edge and brush the excess flour off of the dough.  Then I roll up the dough like you roll up a rug.

Now we’ve reached the fun part: rolling the dough! I turn over the edge and brush the excess flour off of the dough. Then I roll up the dough like you roll up a rug.

 

See?  I roll a little on one side, then the middle, then the other side, and it looks like this.  I stopped here, because I prefer to have the end of the dough on top when I cut, but that's a personal preference thing.  You can have the edge up or down.  It doesn't matter.

See? I rolled a little on one side, then the middle, then the other side, and it turned out like this. I stopped at this point, because I prefer to have the end of the dough on top when I cut, but that’s a personal preference thing. You can have the edge up or down. It doesn’t matter.

 

And here it is.  Next, we cut!  Some people use a knife, but Heidi taught me an awesome trick.

Next, we cut! Some people use a knife, but Heidi taught me an awesome, easy trick.

 

Use thread or dental floss.  It cuts perfectly, much better than cutting with a knife, because it doesn't crush the rolls.  Simply slip the thread under the roll, cross the strings on top...

Use thread or dental floss. It cuts perfectly, much better than cutting with a knife, because it doesn’t crush the rolls. Simply slip the thread under the roll, cross the strings on top…

 

And pull the strings.  It will cut through the dough easily.

And pull the ends of the string. It will cut through the dough easily.

 

Voila!  You have a perfectly cut cinnamon roll!  Simply place them into a greased pan.  I prefer one with sides like a casserole dish, but you can use a cookie sheet, too.

Voila! You have a perfectly cut cinnamon roll!

Simply place them into a greased pan. I prefer one with sides like a casserole dish, but you can use a cookie sheet, too.  Let them rise until puffy.  I let mine go for about 20 minutes, but the time is flexible.

Simply place them into a greased pan.  When I place the end pieces in the pan, I put them in with the cut side up.  With regards to the pan, I prefer one with sides like a casserole dish, but you can use a cookie sheet, too. Let the rolls rise until puffy. I let mine go for about 20 minutes, but the time is flexible.  Then, I put them in a preheated 350 degree F oven for 10 minutes.  I rotated the pan after 10 minutes and cooked them until they were golden brown.  My total cooking time was about 17 minutes.

 

 

While the rolls were rising in the pan, I started making the frosting.  I put the butter and cream cheese into a bowl and let them soften.  I waited a tad bit too long to set them out, so I finished them up in the microwave for about 20 seconds.

While the rolls were rising in the pan, I made the frosting. I put the butter and cream cheese into a bowl and let them soften. I waited a tad bit too long to set them out, so I finished them up in the microwave for about 20 seconds.

 

When they were soft enough, I mixed them with my hand mixer until they were well blended.

When they were soft, I mixed them with my hand mixer until well blended.

 

 

Next, I added the powdered sugar and mixed for a minute or so.

Next, I added the powdered sugar and mixed for a minute or so.

 

Finally, I added the vanilla and milk.  I mixed the ingredients until they were smooth and creamy.

See how it’s a bit thick?  That’s a bit too stiff for cinnamon rolls icing, so I added the vanilla and a little milk. I mixed the ingredients until they had a smooth and creamy consistency.

 

Pretty, huh?

Like this.

 

The cinnamon rolls came out of the oven all piping hot and beautiful!

The cinnamon rolls came out of the oven all piping hot and beautiful!

 

 

And more cinnamon rolls!

And more cinnamon rolls!

 

I slathered on the gooey icing and took a picture of these beauties!

I slathered on the gooey icing and took a picture of these beauties!

 

They were melt-in-your-mouth, make-you-never-want-to-eat-real-food delicious!

They were melt-in-your-mouth, make-you-never-want-to-eat-real-food delicious!

 

And they were just as delectable this morning.  I like my cinnamon rolls warm, so I put mine in the oven for 15 seconds and loved every, single bite!

And they were just as delectable this morning. I like my cinnamon rolls warm, so I put mine in the microwave oven for 15 seconds.  Loved every, single bite!

 

NOW do you believe me that these will change your life? 

This is one of my most favorite sweet treats.  What’s yours?

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

69 thoughts on “Delightfully-Delicious, Exceptionally-Exquisite, Scrumptiously-Supreme Cinnamon Rolls That WILL Change Your Life!

  1. Looks so delish! But, more importantly, I am jealous – I haven’t been able to find those old Tupperware containers anywhere! My parents have some and they are the best!

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  2. That looks really delicious I am definetely going to try making it!
    https://www.facebook.com/23hoops

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  3. I am seriously salivating at the moment. Can you somehow sent me one through the net? 😉

    I took the oath. I swear! Also, I copied/pasted the recipe since I don’t have access to a printer while out of town unless I go to a public library. It will be printed once I get home!

    These rolls look amazing. I am concerned because as a heart patient, there is NO Crisco in the house. Maybe I’ll make an exception. 🙂

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  4. All right, lady… I consider myself a pretty fair shot with a cinnamon roll… It is too bad we can’t have a bake off! I use the old family recipe, more of a gooey roll with pecans. So, if we should ever meet… it will be cinnamon rolls at ten paces… LOL!
    If you promise not to tell my sisters, I might give your recipe a try. They look yummy, and the basic dough is actually very similar.

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  5. Sorry, you lost me with the Crisco.

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  6. Ooooh , I love the thread/dental floss tip! I have a favorite recipe, I call em Quick and Dirty Cinnamon Rolls. It’s basically a biscuit recipe prepared like cinnamon rolls, I can have them in my fam’s hot little hands in under an hour which is awesome. 🙂

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  7. Your post made me laugh – so cute about the zombies! These cinnamon rolls look amazing. I adore cinnamon rolls. I’ve never made them myself. I too was concerned about the shortening. Maybe I should try them with butter and see what happens. I just hate to go to all the work and have them not turn out. Or maybe I should just make an exception for this recipe too. They look so good!

    Like

    • I’m glad you enjoyed my post. Since I only use shortening in this recipe, I believe a little won’t hurt. I know many would disagree with me. I respect that. But I firmly believe in “moderation in all things.”

      Like

  8. ohhhh I can’t wait to give this a try! :O

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  9. OH MY! You’re killing my tastes buds Laurie. Those look SO sinfully good! The recipe looks really simple to make. Thanks for posting. I’ll be posting my Homemade Hushpuppes here soon.

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  10. WOW! Those look SO sinfully good and easy to make Laurie! You’re killing me with this post! 🙂
    Can’t wait to try this recipe as well. My homemade bread recipes are SO melt in your mouth that if needed I’m bartering my bread also.

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  11. Laurie, your description is killing me! All I want now are these cinnamon rolls!!!

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  12. I’m going to get cinnamon rolls tomorrow LOL. This is sooo good! I have never attempted to make them from scratch, but I’m sure yours are delicious!

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  13. If I close my eyes I can smell them…yum!

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  14. Okay, I’ll take your oath…. but I’m keeping my fingers crossed…… I’m not sharing.
    PF doesn’t share cinnamon rolls with anyone.

    LOVE the step-by-step tutorials, and the copious amount of butter flavored crisco. Sadly, we can no longer use crisco. Jane has developed a toxic reaction to soy (a major component in it) and I can’t risk any more trips to Crazytown. ….

    I wonder if they make a “butter flavored Lard”?

    Like

    • The original recipe called for regular shortening. As I mentioned before, I’ve been very hesitant to mess with the dough, so the only substitutions I’ve made are butter shortening for regular shortening and 1/2 the all-purpose flour switched out for bread flour.

      I’m sure you could use lard. I have been seriously considering rendering my own lard to use in place of other fats. If you have some on hand, try it and please let me know how it works out for you. 🙂

      Like

  15. Exquisite is an excellent choice of words to describe those cinnamon buns, one of my absolute favorites. I will try your recipe. they look perfect.

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  16. I’ve substituted Extra Virgin Coconut Oil for lard/shortening in my biscuits and anything that calls for shortening. The results are still that good flaky-lke consistency for your biscuits. Pie crusts are the same. On my blog I’ve posted a Flaky pie crust with greek yogury that just melts in your mouth goodness!.

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  17. I would love to make these but I don’t think we have CRISCO in England. What is it? And what could I use as a substitute. Love your blog.

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  18. Those look amazing. My mom made scratch cinnamon rolls when I was a kid, but they were only ok. I have a recipe that make delicious ones, but I like having a face off at home. I just have to wait till May. My wife vowed not to eat my baked goods for 30 days. She thinks I’m trying to get her fat.

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  19. i think i gained 5lbs just looking at your pics 🙂

    looks soooo de-freaking-licious

    Liked by 1 person

  20. Those look amazing! I’m definitely going to have to try this recipe! Thanks for sharing!

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  21. A zombie apocalypse doesn’t sound quite so bad if I have these cinnamon rolls on hand! Looks delicious.

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  22. Can I scale down the recipe? I’m afraid 6 cups of flour sounds too much for me (since the only ones who eat what I bake is me and mum, lol). Or could I freeze the dough then thaw whenever I wanna use? Pls let me know, thanks.

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    • Yes to both your questions. Feel free to cut the recipe in half (or more). Also, these freeze really well. Just follow the recipe all the way through rolling the cinnamon rolls and putting them in a pan. Cover the ones you want to freeze with plastic wrap (and I’d add aluminum foil for good measure), and put them in the freezer. When you want to bake them, pull them out, let them thaw, and when they get a bit “puffy”, cook them as directed. The icing also freezes very well.

      Thanks so much for stopping by my blog!

      Liked by 1 person

  23. I made this for tonight’s dinner, and they were great! My teenage son said this was the best dinner ever 🙂 Using the mixer for the dough made this so much easier than other recipes I’ve tried. I decided to find out what happened using butter in the dough rather than Crisco… I was nervous, because I really wanted only the best cinnamon rolls in the world. I can’t compare to the Crisco version, but these were excellent. The baked rolls were very soft and tender. I made only 1/2 a recipe for the 3 of us, but am glad to have a recipe which will make such a large quantity. Next time I will use more cinnamon in the filling, and frost only half of the rolls. I think these will be delicious even without the frosting. And the time after that, maybe I will try a caramel pecan topping for some of them. And the time after that, maybe just a light powdered sugar glaze. And then… Thanks for sharing another great recipe!!

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  24. Hey Laurie, I need your help. This was the ONLY cinnamon roll recipe Kristen ever used (she used to babysit for Heidi while she was selling these at craft shows) – and man did Kristen know how to bake! Hers always turned out perfectly, and they looked just like yours. I decided to make a batch today for our conference treat, but they just didn’t turn out the way I was hoping. I need to figure out what I did wrong. They tasted good and everything, but they didn’t get very fluffy. They never rose much after I rolled and cut them into slices. I proofed the yeast, which went well, and I let the dough rise for an hour before rolling it out – and then nothing. I even waited 30-40 minutes. They rose a bit more while baking, but they just didn’t ever get big and fluffy. I’m a terrible cook with little experience in the kitchen – so I shouldn’t be surprised. Do you have any idea what I might have done wrong?

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  25. Pingback: Cinnamon Rolls and Bacon | What We Fixed For Dinner

  26. Pingback: You Will Never Be Able To Eat Store-Bought Rolls Again! | My Foray Into Food Storage

  27. These look really tasty. The basic recipe is similar to one I used for years as a base for many things. It was called Alabama biscuits and I found a version also calling itself Angel Biscuits. It was basically a yeast biscuit roll that lent itself well to variation. I also made an orange roll version by combing with an old Betty Crocker recipe. For the orange rolls you made a frosting/filling with fresh orange juice and peel, butter and XXX sugar, using some as filling and frosting with the rest my husband still thinks they are the best thing he ever ate although I don’t make as much of those indulgent things anymore. No more kids around to gobble them up, leaving Mom to eat way too many! Lol

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  28. In the eventuality of a Zombie Apocalypse, you will be well positioned to rule the remainder of the human race with these in your arsenal! Yum!

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  29. My to die for cinnamon roll recipe is very similar to yours, but it uses 4 1/4-4 3/4 cup flour, 1 pkg yeast, 1/1/4 cups scalded milk, 1/4 c sugar, 1/4 cup butter , 1 tsp salt and 2 eggs. Made the same way as yours. Don’t be afraid to ditch that NASTY shortening and substitute butter it works great and makes them extra delicious as well as healthier! You can see it on our family blog winterfamilyrecipes.wordpress.com.

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  30. Love, Love, Love Cinnamon Rolls!! Also, I love the comments where you say you are nervous about messing with a yeasted dough recipe! I couldn’t agree more. I would think Lard of Coconut Oil would be acceptable substitutes. I am one who doesn’t like to use crisco either. The hubs bought some (butter flavored, actually), so I may have to dispose of it using this recipe. Waste not, want not, right? 🙂

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  31. Thank you very much for following my blog. I have gone through you blog. Cinnamon Rolls is really a delicious one. I love to have Cinnamon Rolls .Thank you very much for providing one more items to prepare. I will wait your next Blog to read. keep on sharing new Blog.

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  32. Reblogged this on My Foray Into Food Storage and commented:

    One of my most favorite breakfast items to share! Quick, easy, and SOO YUMMY!

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  33. Reblogged this on Tina Bausinger: Southern Mom.

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  34. Hi! Recipe looking amazing, but for the benefit of non Americans, what (in grams) do you consider to be a ‘stick’ of butter? It’s not sold that way here.

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  35. Love the humor in your writing.

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  36. Gosh they sound fattening but I bet they are delicious! It’s a shame we can’t get the same ingredients in Australia but I will try and adapt the recipe…..thank you so much for sharing.

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  37. Reblogged this on Kathryn Davis and commented:
    Looks yummy

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  38. yummylicious recipe ! Excellent photography too.. 🙂

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  39. I’ve been craving these! Thanks for posting!!!!!!!!!

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  40. I’ve been wanting to make cinnamon rolls, but I’ve lost my old recipe – my mom used her ancient copy of the Mennonite Community Cookbook for cinnamon rolls (we weren’t Mennonite, but BOY are there some good recipes in there), and I haven’t been able to find one that’s just right. The pictures of the dough look just like I remember! I think I’ll be trying these soon!

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  41. so nicely described. seems yummy

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  42. Pingback: WARNING! It’s Valentine’s Day & I’m Getting Fancy! | My Foray Into Food Storage

  43. Laura you did well! I’m laughing cause my wife and the last son at home were just making cinnamon rolls. Dough is similar but I had a product idea and went on the net to check some things out ha ha and here you are with these great rolls. We use a cream cheese frosting recipe ummmmmmmmmm yummy! I just filmed the rolling out, cinnamon and sugar application and cutting with string type tool we use and setting out to rise. Just jumped on the net and here you are. I would like to send you a string tool we use. I want you to let me know what you think. Time to put em in the oven…..can’t wait. Great post Thanks for Additional Ideas!

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  44. Pingback: Matjes, Maatjes, Pickled Herring or Soused Herring... a Rose By Any Other Name? - Saucy Dressings

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