Basic Roll Dough (10 lb)
Basic Sweet Roll Dough (10 lb)
12 ounces butter or margarine, melted
2 pounds granulated sugar
1 ounce ground cinnamon (4 tbsp)

  1. Let dough rise until double in bulk. Divide dough into eight portions, 1 lb 4 oz each. Roll each portion into rectangular sheet 9 X 14 X 1/3 inches.

  2. Spread each sheet with melted margarine.

  3. Combine sugar and cinnamon. Sprinkle 6 oz over each sheet. Roll as for Cinnamon Roll. Cut into 1-inch slices. Place cut side down on greased baking sheets, in muffin pans, or round pans. Let rise until double in bulk, about 45 minutes. Bake at 375°F for 20-25 minutes. After removing from oven, spread tops with Powdered Sugar Glaze made with milk in place of water. Peanut Butter Glaze, or Chocolate Glaze.

Yield: 5 dozen

Notes: 8 oz brown sugar may be substituted for part granulated sugar.


Butterfly Rolls. Cut rolled dough into 2-inch slices. Press each roll across center parallel to the cut side, with the back of a large knife handle. Press or flatten out the folds of each end. Place on greased baking sheets 1 1/2 inches apart.

Butterscotch Rolls. Use brown sugar and omit cinnamon, if desired. Cream 8 oz butter or margarine, 1 lb 8 oz brown sugar, and 1 tsp salt. Gradually add 1 cup water, blending thoroughly. Spread 10 oz mixture over each of four greased 18 X 26 X 1-inch baking sheets or place 1 Tbsp mixture into each greased muffin pan cup. Place rolls cut side down in pans.

Caramel Pecan Rolls. Melt 12 oz margarine. Add 1 lb chopped pecans, 2 lb 6 oz brown sugar, and 12 oz light corn syrup. Stir to mix. Scale 1 lb 10 oz into each 12 X 18 X 2-inch pan. Place rolls cut side down onto caramel mixture.

Double Cinnamon Buns. Proceed as for Butterfly Rolls. Roll sheet of dough from both sides to form a double roll.

Glazed Marmalade Rolls. Omit cinnamon. Dip cut slices in additional melted butter or margarine and granulated sugar. When baked, glaze with orange marmalade mixed with powdered sugar until of a consistency to spread. Apricot marmalade, strawberry jam, or other preserves may be used for the glaze.

Honey Rolls. Substitute honey filling for sugar and cinnamon. Whip 1 lb butter or margarine and 1 lb honey until light and fluffy.

Jumbo Cinnamon Rolls. Use 24 lb dough, 3 lb granulated sugar mixed with 5 Tbsp cinnamon, and 1 lb butter or margarine. Divide dough into four 6-lb portions. Roll each portion into approximately a 26 X 26-inch square. Spread with 4 oz softened margarine and sprinkle with 1 1/2 cups sugar-cinnamon mixture. Roll into a 26-inch-long roll. Cut into 12 slices 2 inches thick. Pan 2 X 4 in 12 X 18-inch baking pans. Proof until double in bulk. Bake at 350°F for 25 minutes or until done. Ice with Powdered Sugar Glaze.

Orange Rolls. Omit cinnamon. Spread with mixture of 1 lb 8 oz granulated sugar and 1 cup fresh grated orange peel. When baked, brush with a glaze made of powdered sugar and orange juice. If desired, use a filling made by creaming 1 lb butter or margarine, 2 Tbsp fresh grated orange peel, 2 lb granulated sugar, and 3/4 cup undiluted frozen orange juice concentrate. Spread on dough.

Pecan Rolls. Coarsely chop 1 lb 8 oz pecans. Sprinkle 8 oz over bottom of each of three 12 X 18 X 2-inch baking pans. Combine 2 lb butter or margarine, 2 Tbsp cinnamon, 1/3 cup corn syrup, 1/3 cup water, and 2 lb 8 oz brown sugar. Cook over medium heat until margarine melts. Pour over chopped nuts, 1 lb 12 oz per pan. Place rolls cut side down on mixture.

Sugared Snails. Proceed as for Butterfly Rolls, rolling dough thinner before adding sugar filling. Cut rolled dough into slices 3/4 inch thick. Dip cut surface of each roll in granulated sugar. Place on greased baking sheets 1/2 inch apart, with sugared side up. Allow to stand 10-15 minutes, then flatten before baking.