Cinnamon/Pecan Rolls

Preparation info
  • Makes

    3 dozen

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Nut-dotted cinnamon rolls—gooey and truly luscious eating


  • 1 pkg. active dry yeast
  • 1 c. milk, scalded and cooled to warm (110 to 115°)
  • 6 tblsp. <


  • Sprinkle yeast on warm milk; stir to dissolve.
  • Cream shortening and 2 tblsp. butter; add ¼ c. sugar and salt; cream together until light and fluffy. Add yolks, yeast and enough flour to make soft dough that leaves the sides of bowl. Turn out on lightly floured cloth o