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Cinnamon Rolls


  • 2 (.25 oz.) packages active dry yeast
  • 1/3 cup white sugar
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 Tbsp. salt
  • 6 1/2 cups all-purpose flour, divided
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup white sugar
  • 2 tsp. ground cinnamon


In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.


When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 30 minutes, until golden.

Yield: 12 servings

By Kathleen from Dothan, AL


Cinnamon Rolls

Land of Nod Cinnamon Buns (from


* 20 unbaked frozen dinner rolls
* 1 cup brown sugar
* 1/4 cup instant vanilla pudding mix
* 2 teaspoons ground cinnamon
* 3/4 cup raisins (optional)
* 1/3 cup butter, melted

Lightly grease 10" Bundt pan and layer in rolls. Cover with sugar, pudding mix, cinnamon and raisins, top with melted butter.

Cover with a damp cloth and let rise overnight at room temperature. Bake at 350 for 25 minutes. Turn upside down on a serving plate and serve warm.

Note: Chocolate or butterscotch instant pudding can be substituted for the vanilla. (08/15/2008)


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