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Old-Fashioned Cinnamon Rolls

Old-fashioned cinnamon rolls on parchment paper
This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town.

Yield: 64 servings


Featured in this Recipe


Preparation Instructions:

Soften yeast in lukewarm water in bowl and mix well.

Heat milk, 1 1/2 cups butter and 1/4 cup sugar in saucepan until butter melts, stirring frequently. Cool to lukewarm. Stir in salt and yeast mixture. Add eggs and mix well.

Place 8 cups of the flour in large bowl. Add yeast mixture, stirring until dough clings together. Knead for 5 minutes or until smooth and elastic, adding remaining flour as needed.

Place dough in greased bowl, turning to coat surface.

Let rise, covered, for 1 hour or until doubled in bulk. Punch dough down.

Chill, covered, for 3 to 10 hours. May store in refrigerator for up to 3 days.

Combine 1 cup sugar and cinnamon in bowl and mix well.

Divide dough into 8 portions. Work with 1 portion at a time, storing remaining portions in refrigerator. Roll each portion into 9x12 inch rectable on lightly floured surface.

Brush with 1 tablespoon of the melted butter; sprinkle with 2 tablespoons of the cinnamon and sugar mixture.

Roll as for jelly roll, sealing edge. Cut into eight 1 1/2 inch slices. Place cut side up 1/2 inch apart in greased 8-inch baking pan; each pan will hold 16 slices. Repeat process with remaining dough.

Let rise for 45 minutes or until almost doubled in bulk.

Bake at 375 degrees for 20-25 minutes or until golden brown.

Combine confectioners' sugar, warm water and vanilla in bowl and mix well. Drizzle evenly over rolls.

May be baked, glazed and frozen for future use.



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