Cinnamon Rolls


These really are wonderful warm from the oven. They are nice and moist and not too sweet.


1-½ cups milk

½ cup warm water

2 tsp salt

6 cups flour

½ cup sugar

3 eggs

1 cup butter

2 packages dry, active yeast

Cinnamon and brown sugar to taste

1 cup of chopped walnuts(optional)

Frosting: mix enough water with 3/4 cup of confectioners’ sugar to form paste.


Scald 1-½ cups milk. Add two teaspoons of salt, ½ cup sugar and ½ cup butter. Separately, add two packages of yeast to ½ cup of warm water and let stand five minutes. Add to above mixture.

Add three beaten eggs and then three cups of flour. Mix. Add three more cups flour. Let rise to double bulk.

Roll out on floured board and spread with ½ cup melted butter. Sprinkle brown sugar and cinnamon and then sprinkle nuts. Roll up.

Slice about 3/4 to 1-inch width. Place in greased pan. Let rise. Bake in a 350-degree oven for seven to ten minutes. Drizzle with powdered sugar frosting.


This recipe comes from my mother, Mary Negris of Bradenton Florida.  When she brings them to a family function, there is always a battle to see who gets the leftovers.

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