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Many years ago a new member of our ward held an annual Christmas boutique. The first year I learned about it was held on a street of model homes. Crafters brought their items and set them up in the homes to sell. The most remarkable part was the cinnamon rolls being baked on site. The houses smelled wonderful and the rolls were delicious and the recipe was top secret. One night a friend who helped make them at the boutique gave me the recipe. I have always assumed that it was the original recipe because they are so good. Not too long ago another friend shared her version of the secret cinnamon roll recipe also from a reliable source. Funny thing–it’s not at all like my recipe and hers doesn’t contain the potato flakes. I believe it’s the potato flakes that make all the difference in these rolls. I have lived in places without potato flakes or powdered milk and I have been able to figure out how to use mashed potatoes or regular milk. They are always delicious.

2 teaspoons salt
½ cup dried potato flakes
½ cup powdered milk
½ cup sugar
*Note- If you don’t have powdered milk use 1 ½ cups heated milk and 1 ½ cups hot water for the total liquid. Eliminate the 3 cups of water below

1 stick margarine
3 cups hot water
Mix until the margarine is melted.

4 cups white flour
Beat until very elastic about 4-5 minutes in mixer.

2 eggs
Beat in

2 tablespoons instant yeast
Beat until well blended

3 cups white flour
(Getting the flour right is a bit tricky. For example the last time I made these I added 4 ¼ cups instead of 3. Add last cup a little at a time. The dough will be very soft, almost sticky, but if lightly tapped will not stick to the finger)

Knead dough in mixer until smooth and elastic. Cover with a cloth and let raise about 1 hour or until double in size.

Dump dough onto a floured surface and work in a small amount of flour so that you can handle the dough. Divide in half and roll into a 10”X15” rectangle. Brush rectangle with butter and sprinkle with cinnamon sugar. You can also sprinkle with raisins or dried cranberries before rolling up.
(cinnamon sugar = 1 cup sugar + 2 tablespoons cinnamon)

Roll up and pinch edge to seal. Using dental floss or thread cut into 1 ½ slices and place on a buttered cookie sheet. Cover with a damp cloth and let raise until double in size.

Bake at 350 -375 degrees for 15 – 20 minutes or until a light golden brown.

Cool for a few minutes and then ice.

1 stick butter
1 lb powdered sugar
¼ cup milk
1 teaspoon vanilla