Peggy’s Cinnamon Rolls

Peggy's Cinnamon Rolls

Imagine fluffy clouds of golden dough kissed with the warming embrace of cinnamon. These cinnamon rolls, born from the alchemy of yeast, water, and salt, rise with anticipation, their buttery hearts yearning for the oven’s kiss. Shortening whispers promises of tender crumb while eggs and sugar weave a symphony of richness. Scalded milk, a gentle caress, nurtures the dough, coaxing it to its full, glorious potential.

From the fiery dance of the oven emerges a masterpiece: each swirl a hypnotic invitation, a promise of sweet surrender. Glaze, a symphony of powdered sugar, vanilla’s velvet whisper, and the heady spice of cinnamon await. With each bite, the warmth of the roll melts into the cool caress of the glaze, a dance of textures that sets the senses alight.

These are not mere cinnamon rolls. They are an ode to comfort, a celebration of the simple pleasures. They are the taste of home, a memory baked into every golden curve. So take a bite, and let your worries melt away in the embrace of this cinnamon-scented dream.

Peggy's Cinnamon Rolls

Peggy's Cinnamon Rolls
A vintage handwritten reipce card for Cinnamon Rolls by Peggy. Make these Cinnamon Rolls with dry yeast, warm water, salt, shortening, egg, sugar, scalded milk, and flour; ice with powdered sugar, vanilla, cream, and cinnamon.
Print Recipe


  • 1 package dry yeast
  • 1 cup luke-warm water
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 2 eggs
  • 1/2 cup sugar
  • 1 cup scalded milk
  • Flour

Powdered Sugar Glaze

  • 1 1/4 cups powdered sugar
  • 1 teaspoon corn syrup
  • 1/2 teaspoon vanilla
  • half and half enough to make drizzling consistency (1 to 2 tablespoons)


  • Dissolve yeast in water, let stand ten minutes, add salt, milk, eggs, sugar, shortening, add enough flour to stiffen.
  • Let rise till double in size.
  • Roll out 1/2 inch thick.
  • Mix 1 stick butter, 1 cup sugar, and enough cinnamon to make a dark paste.
  • Spread on rolled dough, add pecans.
  • Roll up and cut into one-inch slices, place in well-greased pan.
  • Let rise till doubled.
  • Bake at 300-degrees until brown.
  • While still {hot}, ice with a thin icing of powdered sugar, vanilla, cream & cinnamon.

Powdered Sugar Glaze

  • In a bowl, stir together 1 1/4 cups powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half & half to make drizzling consistincy (1 to 2 tablespoons).

Kitchen Helper 2

Large Mixing Bowl
Wooden Spoons
Baking Sheet
Print Recipe Pin Recipe
Course Breads
Cuisine American
Keyword Breakfast, Cinnamon, Cinnamon Roll

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