The recipe I am sharing today, is vintage lunch lady, homemade era. It’s so fantastic that I previously wanted the recipe all to myself, but good things are good to share. Share the love.
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I have some very great old recipes that I have aquired through the years, and this cinnamon roll recipe is one of them. Remember all those old relationships you had before you actually met the love of your life and got married? Well, some good came from mine, because I aquired several great, great grandmother recipes – who also worked as a lunch lady and would make the kids these glorious desserts and meals. This cinnamon roll recipe is one of them. Its GOLD. Traditonally back when she made them she would add raisins to hers, but I leave them out of this, so if raisins are your thing, just pop them in when you add your butter, and cinnamon sugar, right before you roll them up!
The pan I use in this recipe is PERFECT, because it fits 12 perfectly sized rolls that rise and bake beautifully in it. In fact, I currently only have 1, but I just ordered another one. This recipe makes 24 rolls, so I want everything to be consistant.
I wish so badly I could take a pan to a friend and share, but with social distancing we will be on our own to eat these all up!!! If you want to freeze a pan, BEFORE frosting that works too. Just cover in plastic wrap, then foil. Then when you are ready for more, remove them from the freezer, remove the foil and plastic wrap. Bake 350 degrees for about 10-15 minutes, just until heated through. Then frost.x
I’ve added step by step photos inside the recipe. Click download.
