Mrs Powells Cinnamon Rolls (Copycat)

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“I got this recipe several years ago from a dear friend. I have used it almost exclusively ever since. It works great as cinnamon or orange rolls which ever you please. The key is to watch them closely and not let them get brown, or they will dry out. It makes a huge batch and I have never halved them so I don't know how that would work...we just give them away and I have frozen them with good results. I often split the dough in half and make half cinnamon and half orange.”
3hrs 20mins
1 batch

Ingredients Nutrition


  1. Place first 3 ingredients into mixing bowl and let sit till yeast begins to work.
  2. Add other ingredients using just as much flour as necessary to make a smooth elastic nor quite sticky dough.
  3. Knead well.
  4. Place in a greased bowl and let rise till doubled.
  5. Punch down, rise till doubled again.
  6. knead then let rest 10 minutes.
  7. Roll out about 1/2 inch thick .
  8. Spread with desired filling butter -- then sugar -- then orange or cinnamon.spreading out evenly and going almost to the edge.
  9. Roll up jelly roll style and cut into 3/4-1 inch thick rolls.
  10. Place on greased cookie sheet allowing plenty of room for them to expand.
  11. Let raise 30 minutes.
  12. Cook at 350°F for up to 25 minutes, watch carefully and do not let them brown!
  13. Store in an airtight container and only frost when needed.
  14. To freshen your cinnamon rolls place a pat of butter on top and microwave for 10-20 seconds.
  15. I have no idea how many this makes -- depends on how big you make them.
  16. Frosting I use:
  17. 8 c powdered sugar.
  18. 1-1/2 T vanilla.
  19. 1 c butter or margarine.
  20. cream or milk.
  21. For orange rolls add 1 T orange zest and the juice of an orange.
  22. Mix well with a hand mixer using just enough cream to make a nice spreadable frosting.

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