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Cinnamon Rolls

June 17, 2010

Janet has a recipe hanging in her kitchen. You can tell by first glance that it must be a special recipe, and you would be right. This is a long-time family favorite that her mother used to make and now Janet does for holidays like Christmas and Easter…or many other times throughout the year. The most special thing about this recipe card is it is in her mother’s own handwriting. Funny how after someone is gone, seeing the most simple reminders can bring us comfort.

Well, I had to post this with the hope that other families will enjoy the love and laughter that this recipe has seen with Janet’s family

  • 1/2 cup sugar
  • 2 tsp. salt
  • 2 well-beaten eggs
  • 2 cups milk

Mix these four ingredients all together.

Then add:

  • 3/4 cup melted and cooled shortening (I use Crisco) *this is an important part

Dissolve 1 package yeast in 1/4 cup warm water. Add to the ingredients above.

Sift 6 cups of flour and add to all above and knead until dough isn’t sticky (add a little more flour as you go if needed).

Place kneaded dough in a greased bowl and let this stand till double in bulk.

After double in bulk, knead again and roll. Spread with butter (use real butter!).

Mix brown sugar, cinnamon, nuts & raisins.

Roll in jelly roll fashion and cut in sections and place close together on greased pans. Now let this raise again.

 Bake at 370 degrees for 20 minutes.

When cool, top with frosting. (Make with butter and milk….mix together.)

Top with cream cheese frosting (about 1 c butter 1/2 bar of cream cheese). Soften these, add about 3/4 cups powdered sugar. Add a little vanilla and some milk.  Taste and add accordingly.  Milk to thin, powdered sugar to thicken and if you don’t have vanilla, don’t worry – not a big deal.


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