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Cinnamon and Lemon Rolls

Take from bread dough in the morning the amount required for one medium loaf of bread and -mix in one-half cup of soft butter, put in a cool place until about three o'clock in the afternoon, then roll out thin and spread with warm butter and sugar. Sprinkle with cinnamon; then cut off strips three inches wide and roll over until one and one-half inches in width; cut off slices and place in long gem tins to rise very light. Bake in medium hot oven.

For the lemon rolls turn a little lemon extract into your hand and rub with the sugar and butter over the dough and then roll and cut the same as for cinnamon rolls.

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