Appalachian Cinnamon Rolls

Rain is christening the cedar fence we built yesterday as we pack our car to spend a few days at the Oregon coast! For breakfast this morning I made up a batch of the cinnamon roll recipe I found in that Appalachian cookbook unearthed from the back of my in-laws’ kitchen cupboard. I think the unifying theme of the whole cookbook is shortening and lard. Image

Appalachian Cinnamon Rolls

Adapted from the Foxfire Book of Appalachian Cookery

2 tsp salt

2 ½ tbsp. sugar

1 cup milk

1 package yeast (or 1 cup sourdough starter)

5 tbsp melted shortening

2 eggs, slightly beaten

3 cups sifted flour

Filling (this is my particular addition—the recipe just said mix cinnamon and sugar—but how much?!)
3/4 cup packed light brown sugar
3 tablespoons quality ground cinnamon
1/8 teaspoon salt

Mix the yeast and milk and sugar and salt together and let rise for 30 minutes. Add the remaining ingredients and mix, let rise in a warm place for 30 minutes. Mix up the filling, roll out the dough into a large rectangle, apply butter and add filling. Roll up into a loaf, cut into cinnamon rolls and arrange on a buttered pan. Allow to rise again in a warm place for 30 minutes or until double. Bake at 400 for 10-20 minutes.

For the icing glaze I whipped powdered sugar, a tsp vanilla, half and half, and 1 tbsp butter together, and drizzled.Image

5 stars. These were particularly dense and sweet compared to the other cinnamon rolls and buns I have attempted. Very tasty, and especially approved by my father in law.Image


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15 thoughts on “Appalachian Cinnamon Rolls

    1. haha, Dad would prefer I not make too many baked goods, but I’ll see what I can cook up for you on the sly

  1. Oh my goodness, definitely making these. The fact that “Appalachian” is part of their title only adds to their appeal 🙂

    1. I loved this project– am am so happy to have landed (by chance) into this community of bakers. Looking forward to reading more of your work!

  2. These sounds delicious! (And thank goodness this particular recipe didn’t call for lard… I mean, I’m sure it has its place but probably not in a cinnamon bun… 😉 ) Enjoy your time on the Oregon coast – so pretty!

    1. Haha, funny you should say. The recipe actually did call for lard, and I just changed it because I didn’t have any, nor did I feel it was particularly the best choice. Thanks for stopping by!

    1. I have a few other cinnamon roll recipes that were also good– so those might be fun to try for a sequel. I always use sourdough in my breads– typically 1 cup for a tablespoon of yeast, and then I subtract out a little flour and water from the recipe since that is what my starter is fed

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