Karen’s Killer Fixin’s: Farm-Style Cinnamon Rolls

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is FARM-STYLE CINNAMON ROLLS.

For those of us who’ve been around awhile, you’ll recognize this recipe for homemade cinnamon rolls. I remember it being a special treat when mom would buy those “new” frozen loaves of bread. (Yeah, yeah, I just aged myself more than a little bit. 🙂 ) I have fond memories of the way these smelled baking, the anticipation.  They couldn’t come out of the oven fast enough for me. They certainly disappeared fast enough…all hot and gooey and…hmmmm, I think I need to make a grocery run!

(As I began this post, it occurred to me to doublecheck whether you can still buy frozen loaves in the stores. Haven’t made these in a while.  Panicked a bit when I couldn’t find any online at my local grocers ~ although they may have them ~ however, did find them at WalMart so we’re still safe. Whew! Crisis averted.  I would be so sad not to share this fond memory with you today.)

I hope you enjoy today’s Killer Fixin’s.  Happy eating!


P.S.  We’re at 52 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.



[Makes 12]

1 loaf frozen white bread
½ cup brown sugar
½ cup white (granulated) sugar
¼ cup butter, melted
1 tsp. cinnamon

Thaw white bread and let raise until double.  Brush 8 x 10-inch or 9 x 9-inch pan with 1 T. butter.  Roll out dough to 10 x 14-inch rectangle.  Brush with 2 T. butter.  Sprinkle with sugars and cinnamon.  Roll up starting on 14-inch side.  Cut roll with sharp knife (or nylon string) into 12 pieces. Place, cut side down, in buttered pan.  Brush with remaining butter.  Cover, let rise in warm place until light, 45-60 minutes.  Baked in a 375 degree oven for 20-25 minutes.  Immediately turn out onto wire rack covered with waxed paper.  Frost.

NOTE: I also enjoy sprinkling raisins and walnuts or pecans with the sugars and cinnamon.

2 thoughts on “Karen’s Killer Fixin’s: Farm-Style Cinnamon Rolls”

  1. I’ll admit I’ve done it this way, but not my farm wife Mother. Of course, I had to learn her way with the yeast (either the cake or dry as Mama could use both), kneading the dough, letting it rise, and kneading it again. Her way was a lot more work. Yes, they were better, but her daughter was lazy. The frozen loaf works quite well.

    1. I, too, learned to make these from scratch, Mari. Although, have to admit, did it less once I learned how to use the frozen dough recipe. It came close enough and saved time. 🙂

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