Old-Fashioned Butter Rolls
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This old-fashioned butter rolls recipe is something else. A Southern dessert specialty, it includes tender and moist cinnamon-spiced rolls in a creamy sweet custard-like sauce.
Some of our most beloved Southern dishes begin with flour. Biscuits, milk gravy, chicken and dumplings, and today’s recipe: old-fashioned butter rolls. I wish I could say I’d grown up eating butter rolls but the truth is I had this dessert for the first time about 10 years ago, thanks to my Grandmama.
So, what is a butter roll? Trust me when I say, it’s like heaven on a plate. If that isn’t a good enough description, its closest relative is a cinnamon roll. However, it’s baked in a rich homemade custard sauce that stays just runny enough to be considered kind of a custard gravy of sorts. They’re ooey-gooey, tender, and absolutely delicious. Oh Lawd, you need to make these.
Fortunately, they’re a relatively easy dessert to whip together using everyday ingredients like milk, sugar, flour, cinnamon, and butter, of course. By the way, like so many of my other dessert recipes on Southern Plate, you can use Splenda in this one. Just remember that the key to cutting down on the artificially sweetened taste is to use just a hair less than the recipe calls for (remove one or two tablespoons per cup) and be sure you don’t pack it. Splenda should be measured out light and fluffy.
After you give this butter roll recipe a go, feel free to use your favorite biscuit dough or even experiment with canned biscuits. It’s really easy and fuss-free. You may also enjoy this version using a shortcut (also known as Crescent Rolls).
Before we get baking, I have a favor to ask. Since this is a nearly forgotten recipe of days gone by, help me bring it back again so it won’t be lost to future generations. If you enjoy it, please pass this recipe for old-fashioned butter rolls on.
Recipe Ingredients
- Milk
- Sugar
- Self-rising flour
- Vanilla extract
- Shortening
- Cinnamon
- Butter at room temperature
How to Make Old-Fashioned Butter Rolls
Place your flour in a large bowl along with the shortening.
Cut shortening in with a fork…
until combined well, like this.
Pour in your milk.
Stir well.
Spray your pan.
You don’t have to do this but I was in the mood.
Put some flour on a clean countertop or wherever you feel like doing this.
You can use whatever biscuit dough is your favorite or just go by this recipe. This one is gonna hold up a little better in our sauce because it’s a little drier.
Press it together to form a ball.
Then pat it out with your hands a bit and roll it out into a rectangle-type object.
Notice I didn’t get too particular here. This is an old-fashioned Southern dessert and I figure Granny was busy with kids underfoot and hungry folks marching in the door. Back in those days folks cooked their food, not built a shrine to it.
Now we’re gonna smear our butter on the rolled-out biscuit dough.
All y’all who are on the real butter bandwagon need to give me my gold star today :).
Generously sprinkle all of our sugar over it.
Then comes the cinnamon, just a hint.
The dough and sauce mixed together with the butter and vanilla are going to have the most lovely flavor on their own!
Now roll that up.
Cut it in about one-inch slices (one inch-ish).
Remember, this is old-fashioned food. It’s not supposed to look a certain way, it’s just supposed to taste good.
Place your old-fashioned butter rolls into the prepared baking dish.
Now it’s time to make the sauce!
Add the milk to a saucepan, along with…
The sugar and…
The vanilla extract.
Stir that over low to medium heat until the milk is hot and the sugar dissolves.
Pour the milk sauce over your old-fashioned butter rolls.
Oh my.
I hope you’ve tasted the sauce by now.
If you haven’t, go ahead, I won’t look. ~covers eyes and grins~
Bake at 350 for about 30 to 40 minutes, until golden brown on top.
Grab one of your butter rolls, place it on a plate to serve, and…
Spoon more sauce on them. Enjoy real old-fashioned goodness, from Granny’s kitchen to yours.
Storage
These butter rolls definitely taste the best hot out of the oven. But if you do have leftovers, you can store them in an airtight container in the fridge for up to 4 days. The roll might get soggy sitting in the sauce, so I’d recommend reheating in the oven to crisp it up once more.
Recipe Notes
- To make your own self-rising flour, see my FAQ page. Speaking of, I use a lot of both plain and self-rising flour at my house and have been known to dump whatever I grabbed first into my flour canister when it got empty. Sometimes I lose track of what is in there and need to know if it’s plain or self-rising. There is an easy fix. Dip your finger into the flour and lick it. If it tastes salty, it is self-rising. If it tastes bland, it is plain. I have to do this at least once a week but I’m perfectly alright with that because I decided long ago that being disorganized was just part of my charm. ~grins~
- If you don’t have shortening on hand, you can substitute it for an equal amount of butter.
- You can also substitute the ground cinnamon for ground nutmeg, or use a pinch of each.
- For something different, add some finely chopped apple, raisins, or chopped nuts to the filling.
You may also enjoy these other delectable old-fashioned dessert recipes:
Ole Fashioned Southern Sugar Plum Cake
Peanut Butter Pie Made the Old-Fashioned Way
Homemade Chocolate Pudding, Southern-Style
Easy Old-Fashioned Peach Cobbler Recipe
Ingredients
Butter Rolls
- 2 cups self-rising flour
- 1/2 cup shortening
- 1/2 cup milk
- 1 stick butter, softened can use margarine
- 1/4 cup sugar
- 1 teaspoon cinnamon
Milk Sauce
- 2 cups milk
- 2/3 cups sugar
- 1 teaspoon vanilla extract
Instructions
- Cut the shortening into the flour really well with a fork. Stir in the milk.2 cups self-rising flour, 1/2 cup shortening, 1/2 cup milk
- On a floured surface, dump out the dough and press together with your hands to form a ball.
- Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle sugar and cinnamon over the top. Roll it up like a jelly roll and press it together lightly.1 stick butter, softened, 1/4 cup sugar, 1 teaspoon cinnamon
- Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.
- In a medium saucepan, combine all of the milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over the rolls in the pan.2 cups milk, 2/3 cups sugar, 1 teaspoon vanilla extract
- Bake at 350 for 30-40 minutes, or until rolls are golden brown on top.
- Allow them to sit for a few minutes once done so the rolls soak up more sauce. After you put each roll on a plate, spoon more sauce over it.
Nutrition
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OMG! My mom is from Greenville, Mississippi and I have never met anyone else who makes this dessert except my Grandpa, mom and aunt. Everytime I ask people if they have ever had this dessert they think I’m talking about a buttered dinner roll. My aunt works a lot now so she doesn’t cook as much, she uses Bisquick too for a quicker version. The only difference is my mom uses evaporated milk and more butter. I will try ur version too, Thanks!
My grandmother made butter rolls but used pie crust instead of biscuit dough. She layered hers like a cobbler. A layer of dough, cut up butter and sugar…several layers, added some sweetened and vanilla milk and baked it until light brown, then pulled it out and added more sweetened vanilla milk and baked it again. Let it sit for a while to thicken slightly…and oh so good! Can’t wait to try this version.
My grandmother would also make what she called sweet potato cobbler, using the same method above but put sliced up already cooked sweet potatoes in the layers with the butter and sugar. The sweet potatoes weren’t mushy, but just barely cooked.
And yet another version…my aunt made “Chocolate Roll”, using the pie crust, sugar, butter, cocoa, roll it up and bake rolled up until browned, then pour over chocolate gravy and bake again for just about 5-10 minutes. So good also. I love all three of these.
OMG! U should post those cobbler recipes!
I’ve made these once before and plan on making them again tonight. I think, though, that I am going to make a few changes. First off, gonna double the recipe, cause they are just too darn good. Also going to increase the sauce. My rolls soaked up the sauce and there wasn’t enough to ladle over them. Also, in one batch, I’m gonna add dried cherries! My mouth is watering just thinking about it. YUM!!!
I can’t believe I saw this recipe! My grandmama used to make this all the time! Her recipes were the same (little of this, little of that) and finally once when she was at my Mom’s house, Mom had her start one, and she would stop her at each step and get out her measuring cups and measure each ingredient along the way, that’s how we reconstructed the recipe and passed it along to all the cousins! 🙂
It is really delicious.
I bet these would be awesome with some cream cheese, sugar and vanilla mixed together or whatever flavoring and spread on them and rolled up and finished up per instructions…oh the possibilities are endless!!
Thank you so much Christy for doing what you do gf!!!
I was so excited to find this recipe because my mom made butter rolls and never used a recipe. She passed away many years ago and I have not been able to duplicate her recipe. All of your ingredients appear to be the same as hers but prepared and cooked a little bit different. I remember her rolling out the dough and cutting individual squares and filling them with sugar, cinnamon and butter. and fold them closed. Then she would place them in a pan, that could be used on top of the stove, and cover them with milk. She would pierce the pockets with a fork and cook them on top of the stove, until the milk was bubbly and them place them in the oven. I don’t remember how long she cooked them on top of the stove or baked them in the oven. But, I can vividly remember the aroma of them coming out of the oven. I couldn’t wait to taste the rolls with that wonderful rich, creamy sauce. I will be making your recipe very soon. Thank you for providing me with a bit of my childhood.
That is the method my mom uses but she cuts circles.
Christy, I have my butter roll in the oven and chicken and dumplins’ in the crockpot. I’ getting ready to fry up some okra, and the black eyed peas are simmering. I can’t wait for the family to arrive and try my ole timey southern dinner.