Cheryl's Cinnamon RollsCheryl's Cinnamon Rolls

Cheryl's Cinnamon Rolls

The Holiday season is all about traditions and nods to the nostalgia of family festivities across the years. In honor of kicking off the season, we’re sharing a family recipe from our very own Customer Service Manager, Cheryl, who’s been baking these with her husband + family for over 30 years. This recipe was originally made by her husband while in culinary school and now has become even more special as she makes them with her grandkids each year. It is such a cherished tradition for her and is a staple for celebrations with her family + friends, and of course now the L+D team!

FUN FACT: Cheryl’s husband’s family used to own a diner in Rhode Island where they would bake + sell these famous cinnamon rolls.

Scroll to see the full recipe! 


Makes approximately 48 rolls

Set oven to 400°


  • 24oz warm water
  • 2 lg eggs
  • ½ oz each lemon and orange extract
  • 1 oz vanilla extract
  • 3 packages of dry active yeast or 6 oz of yeast in a jar
  • 12 oz granulated sugar
  • 1 tbsp salt
  • 4-5 lbs of flour
  • 6 oz of milk powder or can of sweetened condensed milk
  • 12 oz of Crisco butter flavored shortening

Filling mixture

Place 2 cups of brown sugar and ¼ cup cinnamon (this mixture is per quarter of dough)


  • Mix all dry ingredients together (salt, flour and sugar)
  • In bowl mix water and yeast to dissolve the yeast, then add in all other ingredients into the water mixture.  Mix well!
  • Slowly mix the flour mixture into the liquid mixture, kneading as you add the flour mixture.
  • If dough is still sticky add a little more flour until it is no sticky, just slightly tacky.
  • Cover Dough with towel and place in warm area for an hour (the dough will rise)
  • Punch and knead dough after the hour into a ball and place the towel over dough to rest for 10-15 minutes
  • Cut the dough into four equal pieces

Rolling the dough

  • Dust your counter with flour and roll out one quarter of the dough.
  • Dust with cinnamon, then place brown sugar mixture over the dough and spread it out evenly.
  • Roll the dough into a log and cut along the log ever inch, place each piece into a muffin tin (spray tin with non-stick spray)

**Repeat the above 3 steps for each quarter

  • Place into 300° oven for approximately 10 minutes, need to check if center is cooked.  If not cooked add 2 minutes and recheck. (Repeat 2 minutes until center is cooked).

Last step - let cooked rolls rest for 2 minute and remove the rolls from the tins and place them on a wax paper.

Brush syrup on each roll using a pastry brush.

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