Butter Cinnamon Rolls

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Here’s a big, detailed recipe post for the Butter Cinnamon Rolls from Laurel Elementary School (San Mateo, CA) — with everything you asked for: introduction, history, ingredients, instructions, methods, formation, conclusion, and even a little about “lovers of this recipe.” 🍴✨

Butter Cinnamon Rolls – Laurel Elementary School (San Mateo, CA)

Introduction

Few recipes carry the warmth of nostalgia quite like school cafeteria classics. The Butter Cinnamon Rolls from Laurel Elementary School in San Mateo, California, are one such treasured memory for many who grew up enjoying them. Sweet, tender, buttery rolls baked in a creamy milk sauce — they’re soft, gooey, and comforting. Unlike traditional cinnamon rolls that rely on yeast, these are made with self-rising flour, making them quick and fuss-free while still delivering that irresistible homemade taste.

This recipe brings the cafeteria favorite into your own kitchen so you can relive a bit of school-day magic — or share it with a new generation of cinnamon roll lovers.

Ingredients

For the Dough

  • 2 cups self-rising flour
  • ½ cup shortening
  • ½ cup milk

For the Filling

  • 1 stick (½ cup) butter, softened (or margarine)
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon

For the Milk Sauce

  • 2 cups milk
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract

Instructions & Methods

Step 1: Make the Dough

  1. In a large mixing bowl, add the self-rising flour.
  2. Cut in the shortening using a fork (or pastry cutter) until the mixture looks crumbly, almost like coarse sand.
  3. Stir in the milk until a soft dough forms.

Method tip: Don’t overmix! The dough should just come together — this keeps the rolls tender.

Step 2: Shape the Rolls

  1. Lightly flour your work surface.
  2. Dump out the dough and press it together with your hands to form a ball.
  3. Roll it into a rectangle, about 7 × 10 inches.
  4. Spread the softened butter evenly over the dough.
  5. Sprinkle the ¼ cup sugar and cinnamon over the butter.
  6. Roll the dough up tightly, like a jelly roll.
  7. Gently press to seal, then cut into 9 slices about 1 inch thick each.

Formation note: Arrange the slices in a lightly greased 8 × 8 inch baking dish. They should fit snugly, touching but not squished.

Step 3: Prepare the Milk Sauce

  1. In a medium saucepan, combine the milk, sugar, and vanilla.
  2. Heat over medium heat, stirring constantly, until it begins to bubble lightly (don’t let it boil hard).
  3. Carefully pour the hot milk sauce over the rolls in the baking pan.

Step 4: Bake the Rolls

  1. Preheat oven to 350°F (175°C).
  2. Bake rolls for 30–40 minutes, or until golden brown on top.
  3. Remove from oven and let rest a few minutes to soak up more sauce.

Step 5: Serve

Place each roll on a plate and spoon extra milk sauce over the top. Enjoy warm, gooey, and delicious.

History

This recipe comes from the Laurel Elementary School cafeteria in San Mateo, California, where these cinnamon rolls were served as a beloved school treat. Generations of students remember them fondly — not just as food, but as part of the comforting rhythm of their school days. Unlike bakery yeast rolls, these were quick to prepare in large batches for hungry children, making them an economical and efficient choice for school cooks.

Lovers of This Recipe

These rolls are adored by:

  • Former students who still dream of that cafeteria aroma.
  • Families who love an easy, homemade cinnamon roll without yeast.
  • Comfort food lovers craving something nostalgic, simple, and soul-warming.
  • New bakers, since the recipe skips yeast and long rising times.

Conclusion

The Butter Cinnamon Rolls from Laurel Elementary School are more than a recipe — they’re a piece of shared history and a taste of childhood. With simple ingredients, a quick dough, and a luscious milk sauce, they’re proof that comfort food doesn’t need to be complicated. Serve them warm with extra sauce, and you’ll understand why generations of students still remember them so fondly.

👉 Would you like me to also adapt this recipe for modern home bakers (like swapping shortening for butter or offering a yeast version for fluffier rolls), or do you want to keep it exactly as the school cafeteria made it?

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