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Grandma's Cinnamon Rolls

 Grandma's Cinnamon Rolls
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.
15 ServingsPrep: 30 min. Bake: 25 min.

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.

2 of 2

Grandma's Cinnamon Rolls (continued)

Directions (continued)

  • 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.