My grandmother used to make these all the time for the students when she was a cafeteria lady at the elementary school. Now we make them every year as a Christmas eve tradition.
Grandma’s Cinnamon Rolls 
These are the Cinnamon Rolls that my Gram used to make when I was growing up.
Ingredients
Cinnamon Roll
- 1 Cup Crisco
- 1/2 Cup White Sugar
- 1 Tbsp Salt
- 2 Eggs
- 1 Rapid Rise Dry Yeast OR 1 2oz Cake Yeast
- 4 Cups Warm Water
- 1/2 Cup Potato buds
- 5 lbs Flour All Purpose Rita uses about 5 lbs for everything. Including flouring when rolling
Icing
- 16 tbsp Margarine
- 10 tbsp Evaporated Milk
- 2 1/2 cups Brown Sugar
- 1 1/4 tsp Vanilla Extract
Instructions
- Let raise
- Roll out and spread with butter and sprinkle with cinnamon and sugar
- Roll up and cut about 1 1/2 inch sections
- Put into greased pans and let raise
- Bake @ 375 to 400 for 15 to 20 minutes Light metal or glass pans 400, Dark coated pans 375.
- Top with icing and bake another 8 10 minutes
- Add Margarine, can milk, and brown sugar in a pan
- Melt over low heat, Do Not Boil
- Add vanilla after you turn off heat
- Put on rolls when they are 3/4 of the way baked
- Icing will be all bubbled on rolls in oven when done