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Melba's Swap Shop: Rolls recipe rises again

Melba's Swap Shop: April 10, 2013
Modified: April 9, 2013 at 3:56 pm •  Published: April 10, 2013

DEAR MELBA: I believe readers will like this soup. It's not only good made fresh, it freezes well, too.




DEAR MELBA: Years ago, you published a recipe for Cinnamon Rolls served in schools. They were the best I ever had. However, I lost the recipe. Please print it again.

GLENNA STARK, Oklahoma City


2 cups milk

2 packages active dry yeast

1/4 cup plus 1 tablespoon brown sugar

1 teaspoon salt

2 tablespoons butter, softened

5 cups all-purpose flour, approximately

(For a softer dough, add 1 egg and increase butter to 1/4-cup.)

In small saucepan, heat milk to 110-115 degrees. Pour into large mixing bowl and add yeast. Stir to dissolve. Add brown sugar, salt and butter; mix well. Add flour gradually, mixing well after each addition. Knead on floured board until smooth and elastic adding more flour as necessary. Place in a greased bowl and grease top of dough. Cover with a cloth and let rise in a fairly warm place until double in bulk, 1 to 1 1/2 hours. Mix filling while dough rises.


3/4 pound butter

1 1/3 cups sugar

1 3/4 cups brown sugar

3 tablespoons ground cinnamon

Mix all ingredients together and set aside to fill cinnamon rolls.

When dough has doubled in bulk, lightly oil the dough board and roll dough in a 1/4-inch-thick rectangle. Spread 3 cups filling evenly over dough. Roll up tightly and seal edges by pinching. Cut into 24 (3/4-to-1-inch-wide) slices. Arrange in two buttered 9x13x 2-inch pans. Let rise again until double. Brush lightly with oil.

Preheat oven to 350 degrees. Bake rolls 25 minutes. Glaze as soon as they come out of the oven.


2 1/4 cups confectioners sugar

1/2 cup warm water

1 teaspoon vanilla

Combine confectioners sugar, water and vanilla. Beat until smooth, about 2 minutes. Use to glaze hot cinnamon rolls.



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