Recipes > Breads > Buns & Rolls > Cinnamon Rolls

Cinnamon Rolls


  • 2 cups scalded milk
  • 2/3 cup sugar
  • 1 compressed yeast cake in 1/2 cup lukewarm water
  • 1 teaspoon salt
  • 4 tablespoons granulated sugar
  • 3 eggs lightly beaten
  • 1/2 teaspoon cinnamon
  • 1/3 cup cottolene
  • flour


Prepare a sponge when scalded milk is lukewarm by adding two cups flour and dissolved yeast cake; beat thoroughly; cover and set to rise. When light, add well beaten eggs, Cottolene worked to a creamy consistency, sugar, salt and flour enough to knead (about six and one-half cups). Knead until smooth and elastic. Roll out to one-fourth inch thickness, spread generously with soft butter, sprinkle thickly with sugar and cinnamon, mixed and sifted. Roll like jelly roll; cut off slices one-half inch thick; set them close together, cut side down, in a greased dripping pan. Brush between rolls with melted Cottolene, cover and set to rise. When light, bake thirty minutes in a moderate oven, remove from oven and brush over with white of egg diluted with two tablespoons cold milk. Return to oven to brown; repeat, to make them glossy.


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Fifty-Two Sunday Dinners (1913).

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