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Grandma's Cinnamon Rolls Recipe

Grandma's Cinnamon Rolls Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:15 servings


  • 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 or margarine, softened
  • 1 egg
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 cup heavy cream
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter or margarine, softened


  • 1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. 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 each: 321 calories, 14g fat (9g saturated fat), 56mg cholesterol, 251mg sodium, 46g carbohydrate (25g sugars, 1g fiber), 4g protein.

Reviews for Grandma's Cinnamon Rolls

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Reviewed Jun. 11, 2012

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

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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