Harridge Post & Prospector

Roxie’s Recipes (for the lazy cook)

Well, I still haven’t found my favorite big marble rolling pin, but Linda was so excited when I mentioned cinnamon rolls that I couldn’t bear to disappoint her, so I made these using one of my smaller rolling pins. It made for a surprise special treat this morning….


  • 1 cup milk
  • 1/3 cup butter, softened
  • 1 package dry yeast
  • 1/2 cup sugar
  • 4-1/2 cups flour
  • 1 tsp salt
  • 3 eggs


  • 1/4 cup butter, melted
  • 3/4 cup brown sugar
  • 2 tps cinnamon
  • 1/2 cup raisins (optional)


  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners’ sugar
  • 2 tbs half & half
  • 1 tsp vanilla extract
  1. Warm the milk until just before it boils, remove from heat and add the butter. Stir until butter is completed blended, set aside to cool slightly, then stir in the yeast.
  2. Combine the milk/butter/yeast mixture with the sugar, 3 cups of the flour, salt & eggs. I highly recommend using the dough hook on a stand mixer, as this is going to get pretty thick. Gradually add the remaining flour while continuing to mix.
  3. After the dough ingredients are thoroughly combined, transfer it to your lightly floured working surface. Add a bit of flour to your hands and knead the dough until it is smooth. Transfer the dough to a lightly oiled bowl, cover, and let sit for an hour to rise.
  4. After the dough has risen, transfer it back to your floured working surface. Now it’s time to grab your rolling pin (preferably a nice big marble one…), and roll the dough evenly into a nice rectangular shape, about 1/4” thick. Keep some flour handy to sprinkle on your rolling pin as you work.
  5. Use a brush to baste the surface of your dough with the melted butter. Combine the brown sugar and cinnamon, then sprinkle it evenly over the dough. I found that a sifter works well for this, especially since brown sugar tends to develop chucks. If you decide to add the raisins, sprinkle them evenly over your sugared surface.
  6. Now roll your dough into a log and seal the edges. Cut the dough into pieces roughly 1” wide and lay them in a greased rectangular baking pan. I usually make these the night before and then pull them out of the fridge and pop them in the oven.
  7. Preheat your oven to 350˚ – or 325˚ if using a dark colored pan. Bake for roughly 25 minutes, checking often during the last five minutes, as ovens can vary. You want a nice mild golden texture.
  8. While the rolls are baking, combine the ingredients for your cream cheese frosting. Spread the frosting on your warm cinnamon rolls and serve immediately.

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.