Florence's Famous Cinnamon Rolls

Florence's 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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3 h servings 272 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-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.
  4. Preheat an oven to 350 degrees F (175 degrees C).
  5. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 10 Ratings

Most helpful positive review

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...

Most helpful critical review

Okay, won't bother with them again though.

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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...

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.

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. A...

Okay, won't bother with them again though.

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 h...

My family LOVES these. They do require time but the end result is fabulous.

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 consumi...

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