Wednesday, January 02, 2013

Miller and Paine Cinnamon Roll Recipe


2 C. milk                                     2 pkgs. yeast

2 b eaten eggs                             2 tsp. salt

1 C. sugar                                   8 C. flour

¼ C. melted margarine                ½ C. warm water

Dissolve yeast in warm water. Combine eggs, milk, sugar, melted margarine and salt. Add softened yeast. Gradually stir in flour. Knead then cover and place in a warm place.

Let rise until double in bulk. Punch down and let rise again. Divide dough and roll into 36 X 6 in strips. Spread with melted margarine, white sugar and cinnamon. Roll up jelly roll style and cut into 1 inch slices.

Cover bottom of loaf pan with ¼ C. melted margarine and 1/3 C. brown sugar. Place 6 rolls in each pan, brush tops of rolls with melted margarine and sprinkle again with white sugar and cinnamon. Let rise until double in bulk.

Bake for 15 minutes at 400 degrees.

Yield 4 dozen.


Pecan rolls – add ½ C. pecans to each pan before putting in rolls

Brown sugar icing – 1 cube butter, 1 C. brown sugar, ½ C. milk. Put in double boiler until sugar is dissolved. Put in mixer and thicken with powdered sugar (about 2 cups). Add 1 tsp. vanilla.


Andy said...


Anonymous said...

I need some clarification on this recipe. It says to divide dough. Into how many sections? It also says roll out to 6x36 and roll up jelly-roll style. Jelly rolls are rolled from short side to short side, which would leave a 6" tall, many-layered roll. Cutting it into 1" sections would give you 6 rolls. You would have to divide the original mound of dough into 8 sections to yield 4 dozen rolls. How thinly rolled would 1/8th of the original dough be when 6"x36"?Conversely, if you rolled long side to long side instead, you would have 36 rolls from just one section. If you divided the dough into two sections, you would have a total of 6 dozen rolls, and the author says the recipe yields 4 dozen. Neither one seems plausible. Finally, how much cinnamon and how much sugar is sprinkled onto the dough before rolling. Without this information, there's no way to make these as the author intended.

grammy4him said...

You divide dough in half. Roll the long side up. You should get 24 mini size rolls from each. You need 8 regular sized loaf pans (8 in) to place the 6 rolls in. Hope that helps.

Anonymous said...

Cover rolled out portion with 1/2 cup soft butter and sprinkle with the mixture of 1/2 cup of sugar and 1 teaspoon of cinnamon. Roll tightly, sealing edge. Cut into 1-inch pieces for a shallow pan or 2-inch pieces for a loaf pan. Mix brown sugar with 1 tablespoon of water. Stir in 3-4 tablespoons of soft butter. Heat together, then put in the bottom of the pan and place rolls on top. Bake about 30-35 minutes in a 350 degree oven or until done. Turn upside down onto a waxed sheet before removing from the pan.

Unknown said...

Maybe put some pictures on here ?