Posted by: shelleyjo's life beat | July 26, 2009

Mom’s Fantabulous Cinnamon Rolls!

0411090304momsfantabulouscinnrollsmadebydianaMom’s Fantabulous Cinnamon Rolls!

Time again to share a favorite recipe, this one is a longtime family favorite.

Mom’s Fantabulous Cinnamon Rolls

DOUGH                                      FILLING                                FROSTING
Yeast—1 pkg, dry               butter, soft—3/4 C       cream cheese—1 8oz. pkg
water—1/4 C, warm          brown sugar–1 1/4 C    powdered sugar–1 lb.
crisco–2/3 C                        cinnamon–2 Tbsp          vanilla–1 tsp
sugar—1/2 C, (scant 1/3 C)  raisins–3/4 C
potatoes, mashed–1 C
milk, scalded–1 C
eggs, well-beaten–2
flour—6-7 C
salt—1 tsp
Dissolve yeast in warm water. In a separate bowl, add crisco, sugar, salt and mashed potatoes to scalded milk. When cool, add yeast. Mix thoroughly and add eggs. Stir in enough flour to make a stiff dough. Put in refrigerator for several hours or overnight. When ready to make dough, punch down and bench rest for 10 min. Turn dough out onto lightly floured board and roll into 12″x18″ rectangle. Spread butter onto dough.
Combine cinnamon and brown sugar, and sprinkle on dough. Sprinkle with raisins. Roll jelly-roll fashion starting at long side. Pinch seams together to seal. Cut into 1 1/2″ slices and place cut side down in greased 9″x13″ pan. Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, about 40 min. Bake @ 350 degrees for about 30 min or lightly browned.
frosting–combine ingredients, mix well. Spread over warm cinnamon rolls.

Mom (Lois Champe)

Recipe originated from Aunt Charlotte. Don’t know if mom changed it before we got this recipe or not. She never does things as written, and hers is always best!

 Diana loved them when mom made them for her. Diana has made them as written, and also made some changes as follows:
Diana’s changes:
Uses brown sugar Splenda
Uses only 2 cups powdered sugar
Adds pecans







My nephew, Diana’s firstborn son Fred Michael Boehnke.

Diana is going to try it with whole wheat flour. My recommendation would be to sub only 1/2 the flour as wheat so it will be elastic enough to rise and be soft, and to use a refined white looking wheat flour like King Arthur’s. It looks fine like white flour.

And yes, I do see the words bench rest in this. LOL! We just write it as we get it, okay? Any questions will have to be asked of my mommy.   ;O)


  1. Yeah for Shelley putting pictures on the blog! Yeah for a yummy blog! Boo for Shelley letting Diane see cinnamon rolls at 2am and now she wants some. lol

    Love ya.

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