Cooking Wright

Cinnamon Rolls


2 cups milk 6 eggs, beaten
1 cup sugar 3 Tablespoons yeast
1 Tablespoon salt 9-10 cups flour
2 cubes margarine

1 cube melted margarine
1 pound brown sugar
2 cups chopped walnuts
1 Tablespoon cinnamon

1 pound powdered sugar (3 ¾ cups)
2 teaspoons vanilla
1 cube margarine
Add enough milk to make a smooth frosting. Mix well.


Scald milk, margarine, salt and sugar mixture. Cool and add eggs. Dissolve yeast in one cup water (105-115 degrees) and 2 teaspoons sugar. Add to milk mixture. Add flour and mix thoroughly. There is no need to knead the dough. Let rise 2 hours in a warm place. The dough will be sticky. Add more flour until you can work with it. Divide the dough into 3 portions. Roll each portion into a rectangle 18 X 22 inches.

Divide filling between the 3 portions. Spread evenly and roll up into a long roll. Cut roll into 12 pieces. Place on 3 large greased baking sheets (12 X 17”), one dozen rolls per baking sheet. Let rise for 1 ½ hours. Bake 10-12 minutes at 375 degrees or until lightly browned. Frost rolls with powdered sugar frosting hot out of the oven.

notes: I use butter. These always went for a lot of money at our West Hills Ward dessert auction.

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