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Cinnamon Roll

Cinnamon Roll

By: Rachel's Tea



  • Milk 3/4 cup
  • Sugar 1/4 cup
  • Salt 1 tbp
  • Margarine 1/4 cup
  • Dry yeast (active) 2 pkg
  • Warm water (105-115℃) 1/2 cup
  • Egg (beaten) 1
  • Flour 1/2 cup

  • Batter Roll Recipe:

  • Margarine (softened) 4 tsp
  • Brown or white sugar 1/2 cup
  • Corn syrup nuts (optional) 1 tsp
  • Cinnamon 2 tsp
  • Margarine 1/2 cup
  • Brown sugar 1 cup

Note: Steve even though we don’t use milk, in this recipe I don’t think it will be a problem. The heavy whipping cream may work too. 

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For A Delicious Snacks!


  1. Stir together flour, soda, and salt.
  2. In a mixer bowl beat butter and shortening on medium speed of electric mixer for 30 seconds.
  3. Scald milk. Stir in sugar, salt and margarine: cool to lukewarm.
  4. Softened yeast in warm water. In a 3 quart mixing bowl.
  5. Combine milk mixture softened yeast, egg and 2 cups flour.
  6. Cover and let rise in a warm place for 30 minutes or until doubled in size.
  7. Roll dough into 15×9 inch rectangle: spread with 2 tablespoons margarine.
  8. Combine sugar and cinnamon: sprinkle over margarine. Roll up tightly, beginning at wide side: seal well by pinching edges of roll together.
  9. Cut into 1 inch slices; set aside for the topping, melt ½ cup margarine in a 1 quart saucepan; add brown sugar and corn syrup.
  10. Bring to a boil. Pour quickly into a 13×9 inch pan; sprinkle with nuts, if desired.
  11. Place rolls on toping. Cover; let rise until double.
  12. Bake at 400℃ for 15 to 20 minutes or until done; invert on rack to cool.