An Award-Winning Recipe: Maple Syrup Cinnamon Rolls

| 3/31/2011 3:45:47 PM

L.HoltI received some cookbooks from my grandmother a few weeks ago, and I wanted to share one of the recipes. The cookbook is the Montana Territorial Centennial Edition of the First Ladies’ Cookbook. It's a collection of recipes from women living all over Montana, and focuses especially on teh recipes of governor's wives. My great grandparents contributed two recipes to it, which I will share at another time. Today, we’re baking Maple Syrup Cinnamon Rolls.

This recipe comes from a (at the time) 12-year-old Miss Mary B. Mantz of Great Falls, Montana, who won $3,000 with it at the 1963 Pillsbury 15th Grand National Bake-off. Pillsbury adapted the recipe, and Mary said she planned to use the winnings to attend college. Aside from a few notes of clarification here and there I've pretty much directly transcribed this recipe.

For a variation, try adding ginger, allspice or nutmeg to this recipe.

These award-winning cinnamon rolls require a few hours to make (including rising time) but they're tasty enough to get national baking attention.
Photo by Joel Lukes/ Courtesy Flickr

Maple Syrup Cinnamon Rolls

• 1 packet dry active yeast (or 1 cake compressed yeast)
• 1/4 cup warm water
• 3/4 cup hot scalded milk
• 1/2 cup shortening
• 1 1/4 cups firmly packed brown sugar, divided
• 1 1/2 teaspoons salt
• 2 eggs
• 1 cup quick-cooking rolled oats
• 3 1/2 to 4 cups Pillsbury’s Best All Purpose Flour
• 1/2 cup maple flavored syrup
• 1/2 butter, melted, divided
• 1/2 teaspoon maple flavoring (optional)
• 2/3 cup chopped walnuts
• 1 tablespoon grated orange rind
• 1 1/2 teaspoons cinnamon