Florence' Famous Cinnamon Rolls

Florence' Famous Cinnamon Rolls

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BergsmaFamily 0

"This is Florence Hendrickson's recipe for light, airy, delicious cinnamon rolls. She baked them often and friends and family all raved about them. Florence will be remembered in our hearts, and she would have loved to share this recipe for you all to enjoy!"
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24 servings
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  1. In a small bowl dissolve the yeast in the 1/4 c. warm water.
  2. In a saucepan combine salt, milk, sugar, potato & water and heat until a little cooler than 110 degrees.
  3. In a large bowl beat the eggs and then add the warmed milk mixture, whisking to combine. Add half of the flour to the egg/milk mixture and mix to combine.
  4. Add the dissolved yeast and the other half of the flour. Mix to combine; mix in the cube of butter and turn out onto a lightly floured surface to knead until smooth and satiny (about 10-20 minutes) adding small amounts of flour to prevent sticking.
  5. Turn dough over in a greased bowl, cover, and let rise in a warm place until doubled. Punch dough down. Knead briefly on a lightly floured board to release air; let rest, covered, for 10 minutes.
  6. Then divide dough in half; roll and stretch each piece of dough into a long rectangle on a lightly floured surface. Spread each rectangle with softened butter and then sprinkle with brown sugar and cinnamon, adding raisins if desired.
  7. Roll up like a jelly roll and pinch the dough ends to seal. Cut in 1 inch width slices and place on a lightly greased cookie sheet. Cover and let rise in a warm place until nearly doubled. Bake about 18-20 minutes in a 350 degree oven until lightly golden brown.
  8. May drizzle with a powdered sugar glaze when nearly cooled: beat together thoroughly 1 1/2 cups unsifted powdered sugar, 1 tbsp softened butter or margarine, 1/8 tsp vanilla and 2-3 tbsp warm water.
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