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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Its out of the oven! It is soaking up that sweet goodness that surrounds it. My house smells yummy!!
Hi! I hope you would let us know how you made your canisters. Every time I see them, I love them. They remind me so much of what my grandma would have on her counters. I also have printed out your recipe, can’t wait to try this!!!
My late Mother only had an 8th grade education and did a lot of cooking with a pinch of this and a dash of that, which was really confusing to me when I was a real young kid and I would be in the pantry mixing something up with my Mother telling me what to do for each step while she was doing something else. With me being the oldest of four kids and living on a farm that was the way our Mother multi-tasked, by depending on me a lot. lol.
In spite of the fact that my Mother had no high school at all she was still a real avid reader. The same goes for my late Dad who didn’t even have an eighth grade education.
I am going to have to try this recipe, one of these days when I have some ambition. These cloudy, dreary days don’t do anything at all for me. lol
ok so i couldnt wait, i’ve got it almost ready to go in the oven! i can hardly wait till supper.
What a pretty red casserole dish you took pictures of….
Christy, I feel your pain. I’m trying to write down simple recipes to teach to food stamp and commodity recipients and all those GREAT recipes my grandma and daddy taught me…it has become work! Daddy did one like this but kept it flat like a layered cobbler. Gotta try his design with your ingredients. Sometimes he added fruit between the layers especially in cherry and peach season.
Oh christie, I almost fainted when i saw your recipe for butter rolls. My grandma made these when i was young,i never got the recipe. they look just like hers except she put chopped apples in before rolling. she called them apple butter dumplings. we alway had a cellar with apples that needed using. I am now a great grandma and i will never lose this recipe again and will pass it on. I am going to make these tonight,so everyone will know what wonderful cooks our grandmas were. thanks so much for the memories.