Old Fashioned Cinnamon Butter Rolls

Thanks for sharing!

This yummy breakfast recipe is part biscuit like cinnamon rolls and part self saucing pudding cake. It has a gooey sauce that acts almost like a frosting that forms under the rolls. Enjoy them hot for the best breakfast experience.

Imagine if you can a cross between cinnamon rolls, flaky biscuits and a self saucing pudding cake.  I know, it seems like a lot of things to put together. 

These yummy rolls find a way to turn them all into one yummy breakfast though.  The biscuit like cinnamon rolls bake in a milk sauce that thickens as it cooks. 

It’s almost like a layer of puddinglike frosting that bakes right under the rolls themselves. Luckily they are easy enough to put together that you don’t have to imagine them, you can make them to see for yourself!

MiMi originally shared this recipe back in the spring of 2015.  I was thinking of making some cinnamon rolls for Little Dude’s breakfast, but didn’t want to wait for the dough to proof twice.

That is when I remembered this recipe. There is no yeast, so they come together really quickly and are in the oven in no time. MiMi had adapted the recipe from a restaurant in Georgia. I adapted it even further today.

The recipe MiMi put together is listed as well in case you made it that way before and wanted to do it again. I don’t want to take a favorite away from you.

However I think it’s easier to cut in the butter in by hand than it is to clean a food processor, so I went back to that method. I also increased the cinnamon slightly and switched from self rising flour to all-purpose plus baking powder and salt because that is what I always have on hand.

I also like to use melted and cooled butter when I fill cinnamon rolls. I just stir in the cinnamon and sugar then spread it over the dough.

That is so much easier than trying to spread softened butter of the dough without causing any tears. I guess my kitchen is too cold during the winter to properly soften the butter!

These few simple changes make the recipe super accessible for everyone. I have a feeling these old fashioned rolls will quickly work their way into your heart.

A few quick notes about the recipe

Don’t worry about getting anything looking perfect. The rolls are all going to expand and spread anyway. The dish is supposed to be rustic, so don’t stress over getting anything just so.

When you pour the milk over, it is going to look like you just ruined everything. I definitely thought that the first time I made them.

The ratio of hot milk to rolls looks completely off and some of my rolls were completely covered with milk. Don’t despair, throw them in the oven and see what happens!

The rolls are tender and flaky with just enough cinnamon. The warm milk mixture thickens and makes almost a warm vanilla pudding under the rolls.

It all comes together into one delicious bite of old fashioned comfort food goodness. Just you wait and see!

What MiMi had to say about the recipe in 2015

Chloe is coming home for spring break and I wanted to make something special for breakfast tomorrow. She loves cinnamon rolls so when I saw this come across on Facebook this morning I knew I wanted to make it to celebrate Chloe’s homecoming.

I love vintage recipes, so I was excited to try this one. I attempt to never cook with shortening, so I decided to try using butter instead.

I am sure that these will be enjoyed by our family. The biggest challenge will be getting her up in time for breakfast.

-MiMi

The original recipe was from Sweet and Savory Sisters. They said their mom remembers eating them as a child

MiMi made the adjustment from shortening to butter and made them in her food processor and they were good! They were flaky, light and yummy. MiMi said the dough was easy to work with.

MiMi used a 9 x 13 pan because her smaller pan was in use already. Next time she will use the smaller pan, but they turned out good in the larger pan as well.

The Recipe MiMi shared for Old Fashioned Butter Rolls

(be sure to check in the recipe below for the version of the recipe that I make)

• 2 cups self rising flour
• 1 cup butter, cold
• 1/2 cup milk
• 1 stick butter, softened
• 1/4 cups sugar
• 1 1/2 tsp cinnamon

• 2 cups milk
• 2/3 cups sugar
• 1 1/2 tsp vanilla

1. Preheat oven to 350 F
2. Grease a 7×11″ casserole dish.
3. Pour flour into food processor
4. Cut cold butter into tablespoon chunks and add to flour. Pulse 25 times.
5. Add milk to the food processor and process until the dough just comes together.
6. Place dough on floured surface and roll into a 9×18″ rectangle.
7. Spread butter over dough and sprinkle with cinnamon and sugar. Roll tightly like you would cinnamon rolls and cut into 12 equual slices.
8. Arrange in baking dish.
9. In a saucepan, warm milk and sugar until bubbles start to form. Remove from heat and stir in vanilla. Pour over rolls.
10. Bake 30-40 minutes at 350 F
11. These are best when served warm, but the lefotvers were good too!

My Adapted Recipe

Thanks for sharing!