Lion House Cinnamon Rolls


“Oh, Lizzy! do anything rather than marry without affection.”
Jane Austen, Pride and Prejudice

Recipe source, click here


  • 2 1/2 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 cup nonfat dry milk
  • 2 tablespoons active dry yeast
  • 1 cup granulated sugar
  • 1 tablespoon salt
  • 7 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup butter, melted
  • 1 recipe Buttercream Frosting (see below)

Place water, oil, eggs, vanilla, and milk powder in the large bowl of an electric stand mixer and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture then add the 1 cup sugar, salt, and flour.

Put dough hook on mixer and mix for 10 to 15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, about 1-1/2 hours. Turn dough out onto a floured surface and roll out into rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon. Roll up rectangle lengthwise and cut into one-inch slices. Grease a cookie sheet or line with parchment paper. Place rolls on cookie sheet, cover with plastic wrap, and allow to rise until doubled in size, 1 to 1-1/2 hours.

Bake t 350 degrees for 12 to 14 minutes. After baking, let cool slightly before frosting. Frost with Buttercream Frosting. Makes about 18 rolls.

Buttercream Frosting

  • 3 cups powdered sugar
  • 1/2 cup butter, softened
  • 6 to 8 tablespoons cream or evaporated milk
  • 1 teaspoon vanilla

Blend powdered sugar, butter, and 3 tablespoons of the cream in a large bowl with an electric mixer on low speed until combined well. Slowly add the rest of the cream, 1 tablespoon at a time, until creamy and smooth, but not at all runny. Add vanilla and mix again.



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