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Grandma's Cinnamon Rolls Recipe

Grandma's Cinnamon Rolls Recipe photo by Taste of Home

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The secret to these rolls is the brown sugar sauce they're baked in. I serve them as dinner rolls as well as for special breakfast treat.

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Grandma's Cinnamon Rolls Recipe

Prep: 30 min. Bake: 25 min.

Yield: 15 Servings

30 25 55

Ingredients

DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup sugar, divided
1 cup warm water (110° to 115°), divided
2 tablespoons butter, softened
1 egg
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
TOPPING:
1 cup heavy whipping cream
1 cup packed brown sugar
FILLING:
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, softened

Directions

In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, combine topping ingredients; pour into a greased 13-in. x 9-in. baking pan; set aside. Combine filling ingredients; set aside.
Punch dough down and turn onto a lightly floured surface. Roll into a 15-in. x 8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes.
Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate. Yield: 15 rolls.

Nutritional Facts 1 serving (1 each) equals 321 calories, 14 g fat (9 g saturated fat), 56 mg cholesterol, 251 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Grandma's Cinnamon Rolls in Reminisce January/February 1994, p49

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Grandma's Cinnamon Rolls

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Reviewed on Jun. 11, 2012 by deannasnz

So good! This recipe is just about perfect.

Reviewed on Jun. 30, 2011 by donordoug

These were really fluffy and delicious cinnamon rolls. I didn't have whipping cream, so I substituted with vanilla icecream. In order to compesate for the extra sweet in the icecream, I reduced the brown sugar to 2/3 cups. The brown sugar-ice cream sauce was a really nice touch. Next time, I will hopefully have whipping cream handy and try it according to the original recipe. I will definately add this to my favorite list and make again.