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CathyZ from Kauai

This is my favorite- Grandma's Cinnamon Rolls

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #19747 at 4:12 pm on Jan 7, 2011

Been making these for many years and love the texture and flavor. Soft, gooey- just delicious. You might not like that Crisco is used but try it and you will be very surprised. And the evaporated milk makes a huge difference too. A great recipe. I originally found it in a small town newspaper in MN probably 40 years ago. Have tried many other cinnamon roll recipes but I always go back to this one.


4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)

Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar, salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6-1/2 C flour one at a time- you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325 for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!

Icing: About 2 C powdered sugar, 2 tsp Mapline or 1 tsp vanilla and enough milk or cream to make a drizzle.

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