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Recipe Thursday-Cinnamon Rolls

Posted on March 10th, 2011 | Posted in Bakery, Breakfast and Brunch, Recipes

This is a treasured recipe and brings back many fond childhood memories! This recipe for Jan Godshall’s Cinnamon Rolls is well known throughout my community. Jan would make her famous cinnamon rolls for different occasions and this last time was for a fundraiser for Reposo Divino. Though the money for these rolls went to a good cause I do feel a bit selfish, because I know that I too benefit from the fundraiser! I’ve made these cinnamon rolls many times, but they never turn out as delicious as Jan’s! Possibly you can make this recipe for your own special occasion. Enjoy!

Cinnamon Rolls

Yield 3 Dozen (I believe)


4 1/2 teaspoons yeast (991830)
2 teaspoons & 1 1/4 cup sugar (divided) (991842)
9-10 cups flour (divided) (991867)
3/4 cup oil (992065)
1 cup unsalted butter (880000)
1 cup brown sugar (NSU2150)
1 tablespoon cinnamon (CQC065)
4 cups powdered sugar (991841)
16 oz cream cheese (776002) 


Soak yeast and 2 teaspoons sugar in 1/3 cup warm water. Let rise for 5 minutes. Then stir into 1 quart warm water and add 4 cups flour. Add sugar, oil, salt and remaining flour until dough becomes stiff. Let rise 1 hour. Knead, rise and work out. Divide into thirds and roll out into large rectangle, about 1/2 inch thick. Brush melted butter on and sprinkle with brown sugar and cinnamon. Can add wheat germ, raisins or nuts. Roll up long way and cut with string. Place on greased pan  and let rise. Bake at 350 degrees for 15 minutes. To make icing mix softened cream cheese with powdered sugar. Ice cinnamon rolls and enjoy!! The rolls freeze nicely too.


Recipe from the Kitchen of Jan Godshall

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