Grandma's Cinnamon Rolls Recipe

4.5 2 3
Grandma's Cinnamon Rolls Recipe
Grandma's Cinnamon Rolls Recipe photo by Taste of Home
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Grandma's Cinnamon Rolls Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 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 large 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 13x9-in. baking pan; set aside. Combine filling ingredients; set aside.
Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-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.
Originally published as Grandma's Cinnamon Rolls in Reminisce January/February 1994, p49

Nutritional Facts

1 each: 321 calories, 14g fat (9g saturated fat), 56mg cholesterol, 251mg sodium, 46g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 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 large 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
  1. 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.
  2. 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.
  3. Meanwhile, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside.
  4. Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-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.
  5. Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate. Yield: 15 rolls.
Originally published as Grandma's Cinnamon Rolls in Reminisce January/February 1994, p49

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Reviews forGrandma's Cinnamon Rolls

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MY REVIEW
deannasnz User ID: 6542477 11363
Reviewed Jun. 11, 2012

"So good! This recipe is just about perfect."

MY REVIEW
donordoug User ID: 1341281 70476
Reviewed Jun. 30, 2011

"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."

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