Cinnamon Rolls

Cinnamon rolls are not health food; they are best when made with lots of butter and sugar! You can try to redeem them  with whole wheat flour, but ……Also, they are not nearly as good the next day.  Fresh and hot  is the way they should be eaten! Of course, that means you have to get up early.  Here are two time-saving recipes.  One is the standard recipe, speeded-up. I got it from a Tupperware lady, and the trick is using a large tupperware bowl with lid so that you can raise the dough in a sink of hot water.  It really is fast! The other one is an overnight dough that rises in the refrigerator. You still have to get up a little early, but you don’t have to read the recipe in your sleep! This recipe always came in handy at Christmastime.  And one memorable night when Silas and his friend, Shawn, stayed up all night making cinnamon rolls.  Which reminds me of the time the boys decided to make funnel cakes………

Quick-Rise Cinnamon rolls

In a large Tupperware bowl (or other bowl with a lid), measure:  10 cups of flour

On another bowl, mix:

  • 3 pkgs (or 3 tablespoons) dry yeast
  • 3 3/4 cup of warm water
  • 6 tablespoons of sugar
  • 5 teaspoons of salt
  • 2 eggs

Make a well in the flour, and pour on the liquid.  Don’t Stir. Seal with the lid, and put it in a sink of HOT water.  (you don’t want the water to come up past the top, obviously, but it will probably float.) Let it “rise” for 30 minutes. Remove, and add 1/3 cup oil.  Stir, seal, and put back in the sink of HOT water. Let rise for another 20-30 minutes.  This dough is very soft, so flour the counter generously.  Divide the dough in thirds, and roll each third into a rectangle. Generously spread with real butter (sometimes I put pats of butter all over the dough) and sprinkle liberally with sugar (you can mix brown and white) and cinnamon.  Remember, this isn’t health food. Roll it up and cut into slices.  Use a serrated knife, or it’s easy to use dental floss (unflavored): just slip the floss under the roll, bring the ends up around it, crisscross and cut through the dough. Put the dough into a greased long cake pan.  Bake at 350 for 20-25 minutes. Frost with powdered sugar glaze.  Sometimes, I would melt a stick of butter in the bottom of the pan, and sprinkle that with brown sugar. In that case, I would lighten up a little on the sugar and butter in the roll.

Overnight Cinnamon Rolls


  • 2 tablespoons dry yeast
  • 1/2 cup warm water


  • 2 cups warm milk
  • 1/3 cup sugar
  • 1/3 cup oil
  • 1 egg
  • 1 tablespoon baking powder (yes)
  • 2 teaspoons salt
  • about 7 cups of flour

Add flour to make a soft dough, but don’t overdo it.  Knead about 8 minutes.  Let rise about 1 hour.  Divide the dough into halves, and roll into a rectangle. Spread liberally with butter, and sprinkle generously with sugar and cinnamon.  Roll up and slice, using a serrated knife.  Place in a greased cake pan. Let rise overnight in the refrigerator. Take them out of the fridge about 2 hours before you want to eat them.  After they have risen about an hour and a quarter, you can bake them at 350 for 20-25 minutes. Frost with powdered sugar frosting.

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