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City School Sweet Rolls



  • 4 cakes yeast
  • 2 cups lukewarm milk (or 1 cup milk plus 1 cup water)
  • 1/2cup sugar
  • 2 teaspoons salt
  • 1/2 cup shortening
  • 1 large egg
  • 1 cup cake flour
  • 5 cups bread flour
  • 3/4 to 1 1/2 teaspoons ground nutmeg
  • 1/4 cup butter or margarine, melted

Cake Crumb Filling

  • 1 cup plain bread crumbs
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • Powdered Sugar Glaze
  • 2 cups powdered sugar
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract


  1. Rolls: Dissolve yeast in milk.
  2. Combine sugar, salt, shortening and egg at low speed for 1 minute.
  3. Add milk mixture and mix 1 minute.
  4. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.
  5. Roll out to a rectangle shape. Brush with melted butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 1 1/2-inch slices.
  6. Place on greased baking sheets, cut side down and pat out fairly flat. Let rise until doubled.
  7. Bake at 400 degrees F for 15 minutes.
  8. When partially cooled, brush with Powdered Sugar Glaze.
  9. Cake Crumb Filling: Combine and mix well.
  10. Powdered Sugar Glaze: Mix powdered sugar into hot water until smooth. Stir in vanilla extract.

Serving size 17

Each serving contains about: 580 calories; 331 mg sodium; 85 mg cholesterol; 34 grams fat; 66 grams carbohydrates; 7 grams protein; .77 gram fiber

Source: Los Angeles Times - 9/23/82

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