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.
Recommended:
32 Recipes For Your Baking Bucket List
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forGrandma's Cinnamon Rolls
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Jun. 11, 2012
"So good! This recipe is just about perfect."
MY REVIEW
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."
