Grandma’s Cinnamon Rolls Recipe

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A simple recipe and tutorial for my family's favorite cinnamon rolls. These can be made ahead and frosted with cream cheese or vanilla.

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Ingredient

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Ingredient

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Direction

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For cinnamon rolls, dissolve sugar in warm water by whisking with a teaspoon. Sprinkle yeast over water and gently stir. Wait 5–10 minutes for yeast to froth.

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Fill a heat-proof basin or stand mixer with 5 tablespoons sugar, shortening, and salt. Cover with scalded milk and stir. Use after cooling to 110°F or 43°C.

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After the milk mixture cools, add 2 cups (250 grams) of flour by hand or with a dough hook. After mixing the yeast mixture, add the egg.

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After blending, add 2 cups (250 grams) flour, then 1 to 2 teaspoons at a time for hand-able dough. Use a stand mixer dough hook or hand-knead for 5–10 minutes on low speed.

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Shape the dough into a ball and set it in a lightly greased bowl. Cover and let rise in a warm area for an hour until doubled.

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Punch the doubled dough down and roll it into a 12x18-inch 1/4-thick rectangle on a lightly floured board. Dip dough in soft butter. Apply brown sugar and crushed cinnamon to butter.

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Roll the dough tightly from the 18-inch side. Divide the dough into 12 equal pieces and arrange them in a greased 9x13 pan. Cover and let rise for 45 minutes in a warm location.

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After 30 minutes, preheat oven to 375°F (190°C). Pre-heat oven and bake cinnamon buns for 25 minutes. After 10–15 minutes, foil loosely to prevent browning. Cooled cinnamon buns.

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To create cream cheese frosting, mix cream cheese and butter in a bowl until smooth. Fully mix powdered sugar and vanilla. Add milk as needed to reach desired consistency.

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Grandma’s Cinnamon Rolls Recipe

A simple recipe and tutorial for my family's favorite cinnamon rolls. These can be made ahead and frosted with cream cheese or vanilla.

Ingredient

Ingredient

Direction

For cinnamon rolls, dissolve sugar in warm water by whisking with a teaspoon. Sprinkle yeast over water and gently stir. Wait 5–10 minutes for yeast to froth.

Fill a heat-proof basin or stand mixer with 5 tablespoons sugar, shortening, and salt. Cover with scalded milk and stir. Use after cooling to 110°F or 43°C.

After the milk mixture cools, add 2 cups (250 grams) of flour by hand or with a dough hook. After mixing the yeast mixture, add the egg.

After blending, add 2 cups (250 grams) flour, then 1 to 2 teaspoons at a time for hand-able dough. Use a stand mixer dough hook or hand-knead for 5–10 minutes on low speed.

Shape the dough into a ball and set it in a lightly greased bowl. Cover and let rise in a warm area for an hour until doubled.

Punch the doubled dough down and roll it into a 12x18-inch 1/4-thick rectangle on a lightly floured board. Dip dough in soft butter. Apply brown sugar and crushed cinnamon to butter.

Roll the dough tightly from the 18-inch side. Divide the dough into 12 equal pieces and arrange them in a greased 9x13 pan. Cover and let rise for 45 minutes in a warm location.

After 30 minutes, preheat oven to 375°F (190°C). Pre-heat oven and bake cinnamon buns for 25 minutes. After 10–15 minutes, foil loosely to prevent browning. Cooled cinnamon buns.

To create cream cheese frosting, mix cream cheese and butter in a bowl until smooth. Fully mix powdered sugar and vanilla. Add milk as needed to reach desired consistency.

also see

also see

Morning Glory Muffins Recipe