Rolls and Cinnamon Rolls

First of all, a shout out to my friend Margie Lou.  This is her recipe.  I know that it is delicious, because practically everything that I’ve ever had that she’s made is.  Also, this is Margie Lou and her equally awesome husband, Steve.

So, let’s get on with the recipe.  The reason why this is called Rolls and Cinnamon Rolls, is because you used the same recipe to make both.  The only difference between them is you add sugar and cinnamon to the cinnamon rolls and then you “smother them in frosting” to quote Margie Lou.

I made my dough in my bread maker.  What is denoted by the asterisk is what is used to make regular rolls.

What You Need:

1 Cup milk

3 1/4 Cups flour

2 Tablespoons real butter

1/4 Cup sugar

3 Teaspoons yeast

1 egg

(Cinnamon and Sugar Mix): 1/3 cup of sugar, 1 1/3 teaspoons of cinnamon

Here’s What You Do:

Put everything in your bread machine and set on “dough”.  This should have a time of 1 1/2 hours.

When done, take out and roll out the dough, spread butter on it and add the cinnamon and sugar mix.  (Remember the last post when I told you to only look at directions 6, 7, and 8?  Well, here is where that comes in).

When you are done with that, let them rise in a warm place for about an hour.  Your oven on “warm” works just fine.

After an hour, set your oven on 350 degrees (about 175 degrees Celsius) and bake for 15 to 20 minutes.

For cinnamon rolls, make up a cream cheese or powdered sugar frosting (see below)  and put it on them when it has cooled a little bit.  Don’t forget to smother them.  *For the regular dinner rolls, spread a little butter on the top of them.


Yield:  About 8 rolls

Cinnamon Roll Frosting:

2 Teaspoons butter

1 1/2 Cups powdered sugar

3 Tablespoons milk or half and half

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract (if desired)


And, basically this is what they should look like when they are finished.  Enjoy!  And remember to smother them in frosting!!  Margie Lou said so!