cinnamon rolls

Thanks to Delores Colburn of Valentine, Neb., for submitting this recipe!


1 – 3 oz box Cook & Serve vanilla pudding

1 stick oleo (or butter)

½ cup warm water

2 tsp sugar

2 pkg yeast

2 eggs

1 tsp salt

6 cups flour


1 stick oleo (or butter)

1 ½ cups sugar

1 ½ tbsp. cinnamon


  1. Prepare the pudding as directed in a large pan. Add 1 stick of oleo/butter, and set aside to cool.
  2. Dissolve the yeast and sugar in warm water. If pudding is cool, combine it with yeast mixture. Beat in the eggs and salt, then flour.
  3. Once flour is incorporated and becomes a dough, cover and let rise for one hour. Punch down the dough, and rise again for 45 minutes. Dough will be sticky — stir in enough additional flour to make it easier to handle.
  4. Roll out dough on a floured surface. Spread with the cinnamon roll filling (1 stick softened oleo/butter, 1 ½ cups sugar, and 1 ½ tbsp. cinnamon). Roll the dough into a tight log, cut slices, and arrange in a greased pan to rise.
  5. Bake at 400 degrees for 20-25 minutes.

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