Southern Kitchen Cinnamon Rolls

Oxmoor House
about 3 1/2 dozen


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2 packages dry yeast
1 teaspoon sugar
1/4 cup warm water (105° to 115°)
1 cup milk, scalded
1 cup butter or margarine
2/3 cup sugar
2 eggs, beaten
1 teaspoon salt
5 cups all-purpose flour
3/4 cup butter or margarine, melted
2 cups sugar
1 cup firmly packed brown sugar
2 tablespoons cinnamon


Combine yeast, 1 teaspoon sugar, and warm water; stir well, and let stand 5 minutes or until bubbly.

Combine milk and butter in a large bowl, stirring until butter melts. Add 2/3 cup sugar, eggs, and salt, stirring well. Stir in yeast mixture and enough flour to make a soft dough. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Turn dough out onto a lightly floured surface; divide in half. Roll each half into a 20- x 8-inch rectangle; brush with melted butter, leaving a 1-inch margin on all sides. Combine 2 cups sugar, brown sugar, and cinnamon; sprinkle evenly over each rectangle of dough.

Roll each half up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut rolls into 1-inch slices; place slices, cut side down, in a greased 15- x 10- x 1-inch jellyroll pan. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 375° for 20 minutes or until lightly browned.

Created date

February 2010