Sweet & Sticky Rolls

“My mom would make these with the walnut filling. These are what we called cinnamon rolls in our house growing up.” – Calla Ferre

Sweet & Sticky Rolls

Course: Rolls, Yeast Breads


  • 1/2 Cup Milk Scalded
  • 3 Tablespoons Shortening
  • 3 Tablespoons Sugar
  • 2 Teaspoons Salt
  • 1/2 Cup Water
  • 1 Package (2 1/4 Teaspoons) Active Dry Yeast
  • 1 Egg
  • 3 Cups Flour Sifted


  • Combine milk, shortening, sugar and salt. Cool to lukewarm by adding water. Add in yeast and mix well. Blend in egg. Gradually add in flour. Mix until dough is well-blended and soft.
  • Roll out dough on a well-floured board to 18×12-inch rectangle. Spread with cinnamon or pecan filling. Roll as for jelly roll and cut into 1-inch slices. Place cut side down onto greased 12x8x2-inch pan or muffin tins. Let rise in warm place until doubled (about 1 hour).
  • Bake at 375 degrees for 25 to 30 minutes. Makes 18 medium rolls.

Cinnamon Filling:

  • Spread dough with: 2 Tablespoons Butter, Melted; 1/4 Cup Sugar; 1 Teaspoon Cinnamon.

Pecan or Walnut Filling:

  • Spread dough with: 1/4 Cup Brown Sugar; 1 Teaspoon Cinnamon; and 1/4 Cup Pecans or Walnuts, Chopped.
  • Combine 1/2 Cup Brown Sugar; 3 Tablespoons Light Corn Syrup; 1 Tablespoon Butter; and 1/4 Cup Pecans or Walnuts, Chopped. Spread mixture in bottom of 12x8x2-inch pan. Place rolls on top of filling.

1953 Recipe – Jean Hansen – A Pillsbury Bake-Off Winner