OLD FASHIONED BUTTER ROLLS

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Butter rolls is an old-fashioned recipe that has been around for years.

Butter rolls-The Southern Lady Cooks

Make these old-fashioned rolls to serve with coffee for breakfast or have them anytime for a snack with milk.  Children and grownups will both love this recipe especially if you like cinnamon. You might also like our recipe for raisin bread pudding.

Ingredients for butter rolls:

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

3/4 cup shortening (I used Crisco)

3/4 cup water

Whisk together the flour, salt and baking powder, cut in the shortening until mixture is like coarse crumbs, add water and make into a ball.  Put out onto floured surface and cut in half. Roll each half into an oblong about 6 x 10 inches. Add below ingredients.

Filling for butter rolls:

1/4 cup white granulated sugar (can use brown sugar)

1 1/2 teaspoons ground cinnamon

12 tablespoons butter, divided

Whisk together the sugar and cinnamon and spread half over each rolled out piece of dough.  Cut six tablespoon butter into small pieces on each piece of dough.  Roll each one up as in photo below and cut into 1 inch cinnamon rolls.  I got 10 from each one.  Spray a 9 x 13 baking dish and add butter rolls.  Bake in preheated 350 degree oven for 30 minutes or until rolls are done and brown on top.  Remove from oven and add milk mixture below.

Topping for butter rolls:

1 (12 ounce can) evaporated milk

1/2 cup white or brown sugar

1 teaspoon vanilla extract

pinch nutmeg (optional)

Whisk together ingredients and pour over butter rolls.  Put back into oven for about 15 minutes or until mixture is thick and bubbly.   Makes 20 rolls.  Enjoy!

Note:  You could add raisins or nuts on top before pouring on milk.

 

Butter Rolls - The Southern Lady Cooks

Print Recipe
5 from 4 votes

Old Fashioned Butter Rolls

This is an old fashioned recipe that has been around for years. You'll want to save this one!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: Butter Rolls
Servings: 20 rolls

Ingredients

Ingredients for butter rolls:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 cup shortening I used Crisco
  • 3/4 cup water

Filling for butter rolls:

  • 1/4 cup white granulated sugar can use brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 12 tablespoons butter divided

Topping for butter rolls:

  • 1 12 ounce can evaporated milk
  • 1/2 cup white or brown sugar
  • 1 teaspoon vanilla extract
  • pinch nutmeg optional

Instructions

  • Whisk together the flour, salt and baking powder, cut in the shortening until mixture is like coarse crumbs, add water and make into a ball. Put out onto floured surface and cut in half. Roll each half into an oblong about 6 x 10 inches. Add filling ingredients.

Filling Instructions:

  • Whisk together the sugar and cinnamon and spread half over each rolled out piece of dough. Cut six tablespoon butter into small pieces on each piece of dough. Roll each one up as in photo below and cut into 1 inch cinnamon rolls. I got 10 from each one. Spray a 9 x 13 baking dish and add butter rolls. Bake in preheated 350 degree oven for 30 minutes or until rolls are done and brown on top. Remove from oven and add topping.

Topping Instructions:

  • Whisk together ingredients and pour over butter rolls. Put back into oven for about 15 minutes or until mixture is thick and bubbly. Makes 20 rolls.

Notes

You could add raisins or nuts on top before pouring on milk.

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11 Comments

  1. teresa lyons says:

    My Nannie always made these with her extra biscuit dough. I love them!!

  2. Love these!! I lost my mom’s recipe years ago. She made hers chocolate and vanilla sometimes. I loved them as a kid. There is nothing like a good butter roll. So glad I found your recipe.5 stars

  3. KarenDonoho says:

    This is just like my mother used to make, which she learned from her mother. Mother grew up on a farm, and she said the ingredients were always to hand. Even though I grew up in the city, I always preferred this to cake for my birthday. The only difference in Mother’s recipe, would have been that she used whole fresh milk with some half and half instead of canned milk. This is SO satisfying and takes me home. Thank you for sharing. Blessings!5 stars

  4. Fran Whitaker says:

    Growing up my Mama made something similar that we called “stickies”. Same filling but made with leftover pie crust. Bite size. Just yummy. I still make them occasionally but not to often. Pretty laden with calories but melt in your mouth! Again, yummy!5 stars

  5. Rachael Willie says:

    Why is it called butter rolls but made with Crisco?
    Can butter be used instead?

  6. I remember my grandmother making these, but without cinnamon. Just plain butter rolls. Delicious!

    • The Southern Lady says:

      Hope you enjoy this recipe, Judy, and we share the same name. My maiden name is Judy Parker! What a coincidence.

      • David Veal says:

        My grandmother and mother made these for her 6 children. Since we lived on a farm and had milk cows butter wasn’t a problem. Both covered with boiling water just until covered and baked until brown on the top. A serving of heaven in every spoon full. Often served with raw cream over each serving.5 stars

  7. I have had the chance to enjoy this only one time in my 66 years. A coworker of mine brought it to work one time and shared it with me. Oh was it good.

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Southern Cooking

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