John Parker’s Scratch Made Cinnamon Rolls


You can smell these a mile away when they are baking (well, almost). These take a little time but it is so well worth the effort.


  • 3 packages Fleischmann's Active Dry Yeast
  • 3/4 cup water
  • 4 tbsp lukewarm water
  • 1 tsp salt
  • 6 tbsp sugar
  • 1 cup cooled, scalded milk
  • 4 tbsp melted shortening
  • 2 eggs
  • 4 1/2 cups flour
  • Filling:
  • 1 cup sugar
  • 3 tbsp cinnamon
  • 2 tbsp canola oil
  • 2 cups powdered sugar for glaze
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • A dollop of milk


Step 1

Dissolve yeast in the 4 tablespoons of lukewarm water, and then pour in 3/4 cup of water.

Step 2

Add the shortening to the scalded milk for easy melting.

Step 3

Mix sugar, salt, eggs, milk and dissolved yeast. Add the flour, working in a little at a time. Put dough in a greased bowl and let it rise for an hour in a warm place until it doubles in size.

Step 4

Punch down, knead and let the bread rise again for another hour, repeating the process above. Once it has risen again, roll out.

Step 5

Combine the sugar, cinnamon, and oil. It will look like brown sugar when done. Spread over the dough. If you like, you can add 1 cup pecans and/or 1/2 cups raisins.

Step 6

After you have covered the dough with the filling, roll up the dough and cut into 1 1/2 inch rolls. Place in a greased pan. Let rise. Once doubled in size, bake in a 425 degree oven 12 to 15 minutes or until brown.

Step 7

While the rolls are baking combine the powdered sugar, the melted butter and the vanilla. Add the milk last using only as much as needed to turn the mixture into a thick syrup. Glaze the rolls while still warm.


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