Light and Fluffy Cinnamon Rolls

  • 1 1/2 packets dry active yeast
  • 2 tsp. + 2/3 cup sugar, divided
  • 1/4 cup warm water
  • 2 cup milk
  • 3 egg yolks
  • 3/4 cup oil
  • Ad
  • 1 Tbsp. lemon juice or orange juice
  • 1 tsp. salt
  • 6 cups flour
  • Butter, softened

Cinnamon Sugar:

  • 1/2 cup sugar
  • 1 Tbsp. cinnamon


In a jar, combine yeast, 2 tsp. sugar and warm water. Cover and shake until bubbly. Scald milk and set aside to cool to lukewarm. Combine egg yolks, 2/3 cup sugar, oil, lemon juice, and salt, mixing well. In a large bowl, combine yeast and yolk mixture with milk. Add flour, one cup at a time, mixing well after each addition. Let rise until doubled in bulk. On a floured surface with floured rolling pin, roll dough to 1/2 inch thickness. Spread lightly with softened butter. Sprinkle with cinnamon sugar. Roll up dough, jellyroll fashion, encasing cinnamon-sugar. Cut into 1 inch slices. Arrange in a greased 9x13 pan. Let rise until doubled in bulk and bake at 350 degrees F for 30 minutes. Frost as desired.


By Robin from Washington, IA


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