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Cinnamon Rolls

Yield: 16


  • 3 cups flour
  • 1/2 tsp salt
  • 3.5 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 tsps cinnamon
  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 1/4 cup chopped nuts (optional – currants? Nothing?)
  • 1/4 cup melted butter

Preparation Procedure

  1. Preheat oven to 275


  1. Mix dry ingredients (flour, salt, baking powder, sugar) together in a large mixing bowl.
  2. Mix wet ingredients (milk, eggs, melted butter) together in a small mixing bowl.
  3. Pour wet ingredients into dry ingredients and stir to mix.
  4. Pour dough onto a floured board, and knead 10 or more times until dough is smooth.
  5. Roll out into a rectangle shape 1/4 inch thick.


  1. Mix filling ingredients together and spread evenly over dough.
  2. Roll dough into a long log shape and seal the long edge.
  3. Cut into 1/2 inch slices.


  1. Combine ingredients and sprinkle lightly in the bottom of well-greased muffin tins.


  1. Arrange slices of roll in muffin tins. Place the 2 end pieces cut side down.
  2. Bake at 275 degrees for 25 – 30 minutes, being sure not to overcook, or the rolls will be hard. Check after 20 minutes to see how they are doing.
  3. Remove from oven and place on cooling rack. After a couple of minutes, remove rolls from pan, inverting them, so that the ingredients in the bottom of the pan become the “topping” (you may have to spoon out bits that remain in the pan).

*Note: Rolls may be made the day or evening before, place in tins, covered in plastic wrap, then baked the next morning/day.