Prep Time 30m
Cook Time 15m
Ready Time 180m
Yield 3 dozen rolls


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 package yeast
  • 1/4 cup warm water
  • 1 cup scalded milk
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening, melted, plus additional for coating rolls
  • 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted, plus additional for coating rolls
  • 2 cups sugar, divided
  • 3 teaspoons salt, divided
  • 3 large eggs, lightly beaten
  • 4 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 3 tablespoons ground cinnamon
Preparation Directions
  • Step 1Spray 36 muffin cups with no-stick cooking spray. Dissolve yeast in 1/4 cup warm water in small bowl.
  • Step 2Combine scalded milk; 1/2 cup melted shortening, 1/2 cup sugar, and 1 1/2 teaspoons salt in large bowl.
  • Step 3Stir in yeast mixture, eggs, flour, 1/2 cup sugar and remaining 1 1/2 teaspoons salt. Let rise, covered, in a warm place for 1 to 1 1/2 hours or until double. Stir down.
  • Step 4Combine remaining 1 cup sugar and cinnamon in small bowl. Pinch off a bit of dough about the size of a large walnut, roll between hands until about 5 inches long. Dip in melted shortening, and then into sugar/cinnamon mixture. Tie into a knot and place in prepared muffin cup.
  • Step 5Repeat with remaining dough. Cover; let rise until double in size, about 1 hour.
  • Step 6Heat oven to 375ºF. Bake 12 to 15 minutes.
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