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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growning up my grandmother always made butter rolls it was oh so good
I make this dessert also from grandmothers recipe. One slight difference, we make individual rolls shaped like kisses. Roll out a saucer size piece of dought, put large tablespoon helping of sugar, large pat of butter in center of this dough.form a tent or hirshery kiss, place in pan. Do enough of these to fill pan. The rest is done the same way as other recipes.
This is just the way my grandmother made her butter roll except one difference she put the milk on after they cooked. I would really love to have your recipe because my grandmother never wrote anything down it was always in her head and she nevered measured anything. I have her round dish she use to bake these in. it would only fit four but they were so rich you could barely eat a half of one. I really want to pass this down to my daughter now that she is grown. Thank you, Terri
Thank you so much Terri! What fabulous memories of your grandmother!!
I have not had Butter Rolls in years. My mother made them when I was growing up on the farm. I can just taste them now. Yum- yum, got to make me some!!!!!
THANK YOU. I HAVE TRIED IT BUT I DON’T THINK I HAD ENOUGH MILK.
Oh Lawd, my mama used to make these when I was a little girl. She was always super busy but managed to crank out some good food for us. Ours was a quick one: croissant dough, spread flat instead of shaped into twists, then lots of butter on top, some sugar and cinnamon, and enough whole milk to cover dough.
The roll is so flakey and decadent. I’m gonna make this for my husband tonight!
First visit to your site and I’m head over heels already. Unfortunately, I don’t have any family recipes. But this site is bringing back so many memories…thank you.
This sounds fantastic. My grandmother used to make an apple roll. This is a recipe that is almost gone as well. It is similar to this, but instead of rolled and baked, the apple/sugar/butter filled dough squares are made into dumplin’ type pouches. Once several dumplins are made, they are covered with water, more butter and sugar and then baked. It has almost a cobbler look to it. This is my all time favorite dessert. I would love to see this recipe. My grandmother was the same with a pinch and touch of everything.
I am glad to see this recipe on here! I am from TN but never had butter roll until I met my husband of 16 years. His grandmother always made this for family gatherings but I couldn’t eat a lot of it because it was soooo sweet! Before she became ill with Alzheimer’s my husband had her to write the recipe down. She passed way in 2006 but my husband has kept the tradition alive by making butter roll for special occasions and his best compliment is to hear someone say “It’s just like Granny’s.” He loved his grandmother so much and will always cherish her handwritten butter roll recipe. I think he has it locked in a safe place! Oh…I received your cookbook the other day and it is great! I never thought I would cry when reading a cookbook, but I did when reading your stories. Thanks for such a great cookbook and keep up the good work!