To print this page, use your browser's print button, or use the copy/paste/print method.



Not that you should haves every morning for breakfast, but once in awhile, treat yourself to the world favorite pastry, the "Cinnamon Roll"!

Cinnamon is a spice known to man for almost 3000 years. It has precipitated wars and sea battles since its discovery in Sri Lanka. Not only a preservative of meat. The spice is loaded with phenols and therefore bactericidal. Many spices were used to mask the odor and flavor of spoiled meat, but cinnamon actually prevented spoilage. It has been an important drug in Chinese medicine and modern medicine as well. It has been used by the ancient Egyptians as an embalming agent. Originally discovered in the islands of Indo-Asia, it has been found to do welling most tropical climes. The bark is used whole or general usage as a powder. The cinnamon roll is the delicious culmination of thousands of years of experimentation. Enjoy!


INGREDIENTS: Makes 16 - 18 rolls

•  2 packages yeast (5 teaspoons) 

•  ¾ cup warm water 

•  ¾ cup sugar 

•  ½ cup shortening, melted 

•  ¼ cup butter, melted 

•  3 eggs 

•  1¼ cups milk 

•  6-7 cups high gluten flour 

•  1 teaspoon salt 


•  6 tablespoons butter, melted 

•  ½ cup sugar 

•  ¼ cup brown sugar 

•  3 teaspoons cinnamon


•  ¾ cup powdered sugar 

•  1 teaspoon vanilla 

•  Milk, to desired consistency


1.  In a bowl dissolve yeast in water. In another bowl combine sugar and eggs. Add the melted
     shortening, butter and milk. Add yeasted water and stir to combine. In a large bowl stir flour
     and salt together. Add flour a cup at a time to yeast mixture and mix until thoroughly
     incorporated. Knead mixture until semi-smooth. Transfer dough to a buttered bowl, cover
     and place in a warm spot to rise for one hour.

2.  Roll out dough in a rectangle (approximately 24 inches x 10 inches) and to a thickness
     of ¼ - ½ inch.  Brush dough with melted butter.  In a bowl combine sugar, brown sugar and
     cinnamon.  Sprinkle mixture over melted butter, covering all the dough. Along long side of
     rectangle roll dough up, like a rug. Trim ends and slice roll into 16 1½ inch rounds. Dip both
     sides of rounds in cinnamon-sugar mixture and arrange on greased sheet pan or in 2
     buttered large cast-iron frying pans, cover and let rise for 30-40 minutes. In a bowl whisk
     together powdered sugar, vanilla and milk, cover and set aside.

3.  Bake at 400º F for 15-20 minutes or until golden. Cool for 5 minutes and drizzle with glaze,
     if desired.

Copyright 2001© - 2011© The Gutsy Gourmet® - All rights reserved