Tag Archives: stand mixer recipe

Mother Crary’s Cinnamon Rolls

In my post about Cinnamon Rolls, I mentioned that the recipe had less flour in it than other recipes, and so the rolls would be smaller (in diameter) than what could be gotten from other recipes. So I decided I should also publish a recipe that uses the normal 4 cups of flour for a dozen rolls. I have adjusted this recipe to use the stand mixer with a dough hook to do the kneading.

While I have made this recipe in the past, I do not have any photos of the result; a picture would look very similar to the first photo in the article about cinnamon rolls.

Cinnamon Rolls

(Mother Crary)


  • 1 teaspoon granulated sugar
  • 1 cake fresh yeast
  • 1/2 cup lukewarm water

  • 1/2 cup milk, scalded
  • 1 teaspoon salt
  • 3 Tablespoons shortening
  • 3 Tablespoon sugar

  • 3 1/2 to 4 cups all-purpose flour, sifted
  • 1 egg, will beaten

  • 1/3 cup granulated sugar for filling
  • 1 teaspoon cinnamon mixed with above sugar for filling


Softened yeast for 15 minutes in the lukewarm water with 1 teaspoon sugar.

Combine milk, salt, shortening and 3 Tablespoons sugar in the mixer bowl. Cool to lukwarm.

Add half the flour and the softened yeast, and with the dough hook attached slowly turn from its slowest “stir” speed to Speed 2 and mix for 15 seconds. Add the egg and “stir” for about 1 minute. Mix on Speed 2 for 1 minute longer. .

Continuing on Speed 2, add the remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 for 2 minutes longer.

Place in a greased bowl. Grease top of dough. Cover with a clean towel, then let rise in a warm place (80 to 85°) until dough is double in bulk.

Turn the dough onto a floured board.
Roll out the dough into a sheet 12″ x 8″ x 1/4″. Brush with melted butter, margarine, fat or salad oil. Then sprinkle with all but a little of the filling mixture of 1/3 cup granulate sugar and 1 teaspoon cinnamon.

If desired, cut up raisins or currants may be sprinkled on surface.

Roll up jelly roll fashion and seal the long edge by pressing with the fingers. Cut into 1″ crosswise slices, then place, close together, cut side down in a greased or oiled 9 x 13 inch baking pan. Brush tops with melted butter and sprinkle with remaining sugar and cinnamon mixture.

Cover with a clean towel, then let rise in a warm place (80 to 85°F) until double in bulk. Bake in a moderatedly hot oven of 375°F. for 25 minutes.

If you would like “sticky bottom” rolls, after greasing the baking pan, crumble some brown sugar into the pan and then drizzle lightly with the syrup of your choice. During the cooking process, the brown sugar will dissolve in the syrup and then caramelize.