Recipe of the Week: Cinnamon Rolls


Now this makes breakfast worth getting up in the morning!



4-1/2 to 5 cups flour

1 package active dry yeast

1 cup milk

1/3 cup butter or margarine

1/3 cup sugar

1/2 teaspoon salt

3 eggs


In a large mixing bowl combine 2-1/4 cups of flour and the yeast.  Set aside.

In a small sauce pan heat the milk, butter, sugar and salt just till warm and the butter is almost melted,  stirring constantly.  Add to flour/yeast mixture and    add eggs.

Beat with an electric mixer at low speed for 30 seconds, scraping sides of bowl constantly.  Beat on high speed for 3 minutes.  Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic; 3 to 5 minutes.

Shape into a ball.  Place in a greased bowl, turning once. 

Cover, let rise in a warm place till double in size.

Punch dough down.  Turn onto a lightly floured surface.

Roll the dough into a 12-inch square.  Sprinkle filling over dough; top with raisins and walnuts.

Roll up jelly-roll style; pinch edges to seal.  Slice roll into eight 1-1/2 inch pieces.  Arrange each piece, cut side up, in a greased 13 x 9 x 2-inch baking pan.

Cover loosely; let dough rise in a warm place till nearly double, about 45 minutes.

Bake in a 375 degree over for 25 to 30 minutes, or until lightly brown.  Remove rolls from oven.  Brush with half-and-half.  Cool slightly.

Drizzle with Powdered Sugar Glaze.  Serve warm.



3/4 cup packed brown sugar

1/4 cup flour

1 Tablespoon ground cinnamon

1/2 cup butter or margarine

1/2 cup raisins

1/2 cup walnuts or pecans


Powdered Sugar Glaze

1 tablespoon half-and-half or light cream

1-1/4 cups powdered sugar

1 teaspoon corn syrup

1/2 teaspoon vanilla


Marty Williams, Thousand Oaks

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