This is Florence Hendrickson’s recipe for cinnamon rolls, which are fluffy, tasty, and light. They were frequently baked by her, and friends and family absolutely adored them. We will always remember Florence, and she would have delighted to give you all this recipe to enjoy.
| Prep Time: | 35 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 3 hrs |
| Servings: | 24 |
| Yield: | 2 dozen cinnamon rolls |
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ¼ cup warm water (110 degrees F (43 degrees C))
- ½ cup instant potato flakes
- 1 ½ cups milk
- ½ cup water
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- 2 eggs
- 6 cups all-purpose flour
- ½ cup margarine, softened
- ⅓ cup butter, softened
- ¾ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- ½ cup raisins (Optional)
- 1 ½ cups unsifted confectioners’ sugar
- 1 tablespoon butter, softened
- ⅛ teaspoon vanilla extract
- 2 tablespoons warm water, or as needed
Instructions
- Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface, and knead until smooth and satiny, 10 to 20 minutes.
- Place the dough into a greased bowl, and turn over to grease both sides of the dough. Cover, and set in a warm spot to rise until doubled, about 1 hour. Punch dough down, and knead again briefly to push out the air. Cover, and let rest 10 minutes. Meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls.
- Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10×14-inch rectangle. Spread half of the cinnamon filling onto the dough, and sprinkle with half of the raisins. Roll up the dough from the narrow end, and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets, and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. Remove from the oven, and allow to cool. Prepare the glaze by stirring the confectioners’ sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 227 mg |
| Sugars | 20 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Family loved these rolls! I modified the filling by spreading melted butter then sprinkling the cinnamon and brown sugar on top. The rolls took 25 minutes to bake.
Awesome !!!
My family LOVES these. They do require time but the end result is fabulous.
To be honest, the reason I chose this recipe was because I had all the ingredients on hand. They were very easy and my boys (4 of them) devoured the first batch. I used my Kitchenaide pastry hook to knead the dough, and a Pampered Chef stoneware jellyroll pan to bake them. I’ve never done any yeast breads before, but now I’m encouraged to try more.
The first time I made these (shared with the neighbors in trade for melons) everyone raved and even claimed they were better than infamous county fair cinnamon rolls-there a little time consuming but worth every minute. They are now a treat in our house.
I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water and the sugar (I cut the sugar back to a quarter cup) for ten minutes, then added the potato flakes, milk, salt, eggs, flour and melted margerine. I kneaded the dough with the bread hook for about five minutes, then set the dough to rise for an hour or so in a large greased bowl on a warm heating pad. I rolled out the dough and mixed the softened butter together with the brown sugar and cinnamon before I spread it on the dough. I sliced them up and set them in baking pans, covered them with foil and set them either on the warm heating pad or over my warm oven (I put six rolls in each pan. The reason I did this is because I wanted room for them to rise and I didn’t want to worry about some rolls being undercooked in the end). 400 degrees for a little over 15 minutes and they were done. When I made the icing, I used milk instead of water and I did increase the vanilla a touch. They look beautiful. One pan is a gift for my in-laws, one pan is for my son’s birthday breakfast tomorrow. EDITED REVIEW: Everyone loved them, especially the birthday boy.
Very fluffy..not doughy at all. Made Cream Cheese Icing..My kids loved these Cinnamon Buns.
These rolls are in the oven as I type this and they look and smell delicious! But I do have to comment on the fact that I think this recipe is referring to Florence Henderson, not Hendrickson. Anyway, great rolls!
Okay, won’t bother with them again though.
I love these cinnamon rolls! They’re not too sweet, or too fat, just perfect. Of course you could add more filling, if you like.