Linda's Fresh Cinnamon Rolls (School Recipe)
Ingredients
- [Linda's Old-Fashioned School Cafeteria Bread Rolls](/recipes/lindas-fresh-school-house-rolls/) (1 batch)
- 1 cup granulated sugar
- 3 tbsp cinnamon
- 2 tbsp canola oil
- 1 cup chopped pecans
- 1/2 cup raisins (optional)
- Cinnamon Roll Glaze
- 2 cups powdered sugar
- 2 tbsp melted butter
- 1 tsp vanilla
- Milk (as needed for glaze consistency)
Step-by-Step Instructions
- Start by making a batch of Linda’s Old-Fashioned School Cafeteria Bread Rolls from this website or the cookbook. Set to rise according to that recipe’s instructions. While the dough is rising, combine the sugar, cinnamon, and oil in a bowl. It will look like brown sugar after it’s mixed. Set aside.
- After the first proof (rise), punch down the dough. Divide and cut the dough in half. Roll out each half of dough into a rectangle shape either 1/4 inch or 1/8 inch thick. Using a pastry brush, brush dough lightly with water (water will help the mixture stick to the dough). Spread the cinnamon mixture evenly on the bread dough. Sprinkle the pecans and raisins over top. Roll the dough jelly roll style, starting from a long edge. Cut into slices 3/4 inch to 1 inch thick and lay out on a greased or buttered pan, barely touching. Cover with plastic wrap, leave the pan somewhere warm, and let the rolls rise until doubled in size, about 30-40 minutes.
- Preheat oven to 375°F. Bake rolls for 12 to 15 minutes or until golden brown.
- Glaze: While the rolls are baking, combine the powdered sugar, melted butter, and vanilla in a bowl. Add the milk last, using only as much as needed to turn the mixture into a thick syrup consistency. Glaze the rolls while they’re still warm. (Then send me some!)
Common Problems and Solutions
Q: Why is my cinnamon filling sliding out when I roll the dough?
A: Make sure to brush the dough lightly with water before adding the filling - this helps it stick. Also, don't overfill, and roll the dough tightly but gently. The oil mixed into the cinnamon-sugar creates a paste-like consistency that should stay in place better than dry cinnamon sugar.
Q: How do I know when the rolls have risen enough?
A: The rolls should double in size during the second rise. They'll look puffy and will have expanded to touch each other in the pan. If you gently press a finger into the dough, it should spring back slowly. This usually takes 30-40 minutes in a warm spot.
Q: Why did my glaze turn out too thick or too thin?
A: Add the milk gradually - just a tablespoon at a time - until you reach a thick syrup consistency. The glaze should drizzle slowly off a spoon. Too thick and it won't spread; too thin and it will run right off the rolls. You can always adjust by adding more powdered sugar to thicken or more milk to thin.
Tips and Techniques
For best results, glaze the rolls while they’re still warm from the oven so the glaze melts slightly and soaks into all the crevices. These rolls are wonderful for make-ahead breakfasts - you can prepare them the night before up to the second rise, refrigerate overnight, then let them come to room temperature and finish rising before baking in the morning.
Ingredient Substitutions
- chopped pecans: chopped walnuts or no nuts
- raisins: dried cranberries or omit
- canola oil: vegetable oil or melted butter
Equipment Needed
- Heavy-duty stand mixer with dough hook (for making the base roll dough)
- Rolling pin
- Pastry brush
- 9x13-inch baking pan or two 9-inch round pans
- Plastic wrap
Historical Context
School cafeteria cinnamon rolls were a beloved treat across the American South for generations of students. These weren’t fancy bakery rolls but simple, honest comfort food made in big batches to feed hungry kids. The recipe reflects that practical approach with straightforward ingredients and techniques that work reliably even when making large quantities.
