Bread/ Morning Foods/ Pastries

My High School Cinnamon Roll

Do you have fond memories of high school?

One of my high school memories that I can close my eyes and am transported back to the 60’s is from my home economics class. I loved home ec class, is that hard to believe? Not really. I liked the sewing somewhat but the cooking was more fun. I don’t remember what we cooked any of the four years that I took Home Ec except for our cinnamon rolls. The class would make these cinnamon rolls and sell them to students during lunch. Could you EVER smell the yeasty, cinnamony aroma up and down the halls of our two-story building. And, the kids couldn’t wait to get a break to go buy one. If I remember correctly, we charged 10 cents each, what a bargain!

Years ago in culinary school one of my instructors told us he had a friend who was a franchise owner of a TJ Cinnamons and that one of their secret ingredients for their cinnamon rolls were crushed “red hot” candies. So, over the years I have made these rolls with and without the cinnamon candies; you can decide whether to add them or not.

Our class also made pecan rolls, which I will also make one day for you to try. They were the gooiest, pecan rolls ever and sticky but in a very good way.

What’s bringing up this memory of My High School Cinnamon Roll, well, maybe it’s the fact that we are getting ready to have our 50th class reunion. I can’t hardly let that number come out of my mouth — f-i-f-t-i-e-t-h………….wow, how old does that make me? Too old to do some things I guess and just old enough to not care what anyone thinks about the things I might choose to do. Now, I can’t really think of anything I’m too old to do — running track, never did that or playing volleyball, never was good at that, didn’t like that ball coming towards my head. I guess I am too old to run up and down the stairs of our two-story school looking for my husband who was back then my high school sweety, boy does that sound corny; we will celebrate our 46th anniversary on the 16th of this month.

Some weekend if you are having company and want to fill your house with an aroma that will get everyone to the kitchen lickedy split, try these little (or big) rolls and then let me know how everyone liked them by leaving a comment below.


Simple ingredients for delicious cinnamon rolls.


Grate your lemon zest. (I’m you don’t have a microplane, you need one.) and put the yeast in the warm water.


Mix the flour, sugar, salt, butter, egg, dry milk and lemon zest in your mixer bowl with the softened butter then add 5he yeast mixture.


Roll the dough out into a rectangle on a floured surface then brush with melted butter.


Sprinkle buttered dough with the cinnamon sugar mixture and then sprinkle with the raisins.


After you have rolled up the rectangle from the long end, cut into 12 pieces.


Let rise until doubled in size. I have a “proofing” cycle on my oven that I always use to proof things. I don’t think it is any more than have the light on; so you can try that if you don’t have a warmer place in your oven.


Bake until nice and brown, about 35 minutes.


Drizzle with frosting.


My High School Cinnamon Roll
Memories of my high school bring back this recipe for cinnamon rolls that our Home Ec class use to sell to the students.
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  1. 1 pkg. dry yeast
  2. 1/8 c. warm water
  3. 1/2 c. lukewarm milk
  4. 1/4 c. non-fat dry milk
  5. 1/2 c. soft butter, plus 1/2 c. for brushing on dough
  6. 1 egg beaten
  7. 1/8 c. sugar
  8. 1/2 tsp. salt
  9. 1/2 tsp. lemon rind
  10. 2 1/4 c. sifted all-purpose flour
  1. 3/4 c. granulated sugar
  2. 1 tsp. cinnamon
  3. 1/3 c. raisins
  1. 1 Tbsp. hot milk
  2. 1 c. sifted powdered sugar
  1. Dissolve the yeast in the warm water. Combine the yeast mixture and remaining ingredients (except for glaze ingredients and the extra 1/2 c. butter) in a bowl. Beat until smooth, about 1 minute. Dough will be soft. Cover with damp cloth. Put in refrigerator for 2 hours or overnight.
  2. To shape. Roll dough 14" x 9". Brush with the remaining 1/2 cup of butter that you have melted. Combine the 3/4 c. granulated sugar and cinnamon. Sprinkle the sugar/cinnamon mixture over the buttered dough and then sprinkle with the raisins. Roll up from the long side and cut into 9 pieces. Place about 1" apart on a greased pan, cut side up. Cover and let rise 1 hour. Bake in 350° oven for 35 minutes. Test for doneness.
  3. When nice and brown, remove from oven and while still warm drizzle with the glaze that you have made by whisking together the hot milk and the powdered sugar.
  1. You may want to make extra glaze just in case you want to spread more on the rolls.
  2. Also, if you want to try the red hot candies, use only about 25 or so, crush with hammer and then sprinkle on when you sprinkle the raisins.
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1 Comment

  • Reply
    Nancy Biggs
    August 28, 2015 at 9:37 pm

    Can’t wait to try these cinnamon rolls, Sherry! I like that it is a reasonable recipe amount rather than big quantity!! Why don’t I remember this at CHS? Have fun at your reunion!!!!

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