Mennonite Morsels: Cinnamon Rolls

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Author: Adanys Wynterwulf, June 2018

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Kerneel Rollen​

I have huge sweet tooth, and I’ve always preferred homemade sweets to store bought ones. We had pecan rolls, chocolate cookies, syrup cookies, cookies topped with gelatin and chocolate, cakes, pies, and so much more! My mouth waters just thinking about it all. When my mom baked sweets, she had to ration them as she knew that her children, and husband, would scarf them down as soon as she turned her back. She’s always been a whiz in the kitchen, and our eagerness to consume her food was a true testament to that.

This month I will be sharing a sweets recipe! One of my personal favorites: Cinnamon Rolls! Not only do these taste scrumptious, but the whole house smells of fresh baked dough and cinnamon when you bake them. And they taste so good with a cold glass of milk. Yum!


2 tsp yeast
4-5 cups flour
1 box of vanilla cake mix
2 ¼ cup water
⅓ cup vegetable oil
2 eggs


Add yeast to warm water and let it sit for a few minutes. Mix in the oil and eggs, followed by the cake mix. Slowly add the flour, mixing by hand when the mixture becomes too thick to stir. Turn the dough onto a floured surface and knead until smooth. Place in a floured or oiled bowl and let it rise until doubled in size, approximately one hour.

Once it has risen, punch it down and place on a floured surface and roll into a rectangle, about ⅛-¼ inch thick, depending on your preferences. Brush the dough with melted butter and cover with sugar and cinnamon. No exact measurements here--be as sparing or as liberal as your heart sweet tooth desires.

Starting with the long side, roll up the dough. Cut up* 1-inch slices of the roll and place in a cookie sheet. You can space them out and have individual rolls, or place them all together so they have to be pulled apart to eat. Cover, and let them rise for another hour or so, and bake at 350 F until a golden brown.

*You can cut the rolls either with a knife, or use sewing thread. I think the thread makes for much neater rolls. Simply cut of a length of thread about 12 inches long, place under the roll, wrap the ends over, and bring them together, pinching off the dough.

These can be enjoyed plain or topped with the frosting of your choice. I’ll include a recipe we often used at home, but there are no exact measurements (the curse of sharing Mennonite recipes!).

It’s an extremely simple recipe consisting of powdered sugar, heavy cream or milk, and strawberry syrup. For maximum freshness, this can be made fresh each time you need it. Simply measure out the desired amount of sugar, and slowly add the cream or the milk until it has the desired consistency, and add just a little bit of the strawberry syrup for some flavor and a pop of color. (Or more syrup if your sweet tooth demands it.)


I hope you enjoy this recipe, it is one of my all time favorites.