Grandma’s Cinnamon Rolls Recipe

These were great! First time I made cinnamon rolls and they were fantastic. I was worried that storing them in the fridge overnight, then letting them sit for an additional rise didn’t quite work as I was expecting them to rise more, but I let them sit for over an hour, baked them and they were great, puffed up perfectly during baking. My family was thrilled. One comment: I might up the qty of raisins next time but that’s just personal preference. This is a keeper!

To save some time and energy, I mixed the dough in my bread machine through the 1st rising. (Steps 1 & 2). Then I added another tsp. of cinnamon and 1/2 tsp. nutmeg to the filling (to satisfy my family’s taste buds). No raisins or nuts this time. PERFECT!!!
These were amazing for Xmas morning. Added a few drops of fiori di Sicilia to the icing for a subtle infusion of citrus.
This was amazing!! I opted for whole wheat flour, the overnight option and swapped the butter for cream cheese in the frosting, and they were the best. Have eaten 2 this morning. Thank you for sharing 🙂

always in search of the best cinnamon roll recipe. Will try this soon. Love the photo! and your story. Thanks for sharing!!!

 

 

I made these a couple of days ago for my wife and teenage granddaughters. They were gone within the hour. Easy to make. Fun to make. Next time I think I will add a couple tbs. of brown sugar to the filling mix.
Great Recipe. A lot like the old one I had in my old Betty Crocker Book I lost years ago. One time saver I would add is to cut the Roll with large scissors instead of the string. Much easier. Also, you can put your dough and rolls in the oven to raise to speed up the process. Just put a pot of just boiled water in the bottom of the oven and place the rack a couple inches above that. Put your dough covered with greased wax paper and a towel on the rack above the water. Do the same for your pans of cinnamon rolls. Make sure you remove rolls when raised from oven and water before you preheat oven. A real time saver.

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this recipe is easy quick and simple and turns out delicious. I remember making it years ago when I had my book that was lost in a move. I made the whole batch and put some un iced in the freezer and take out and put in the little over and warm for about 10 mins and make up my icing in a bowl. so simple and quick anytime.

Awesome! LOVE your videos! I’ll be making these with freshly ground flour for Christmas!!! Love you both! 🙂
I rmember the first time I had these! It was at your wedding shower… they were wonderful. Thanks for posting this one. I can’t wait to make these for my family.

I added the zest and juice from a clementine in the cinnamon sugar mixture and soaked my raisins in a mix of grand manier and amaretto. I also put a dollup of the drink mixture in top of the cut rolls prior to them raising. Very yummy.

Ingredients:

3 Cups flour
1/4 Cup sugar
2 Tbsp baking powder
1 Tsp salt
1/3 Cup shortening
1 egg
1 1/2 Cup milk
4-5 Tbsp cinnamon
2 Cups brown sugar
3/4 Cup butter softened

Instructions:

1. Mix flour, sugar, baking powder, salt and shortening with your hands.
2. In a separate bowl mix the egg and milk.
3. Make a hole in the center of the dry ingredients.
4. Pour the liquid ingredients in and mix together with a spoon.
5. Once it’s mixed put on a floured countertop.
6. Roll to to 1/4 of an inch thick.
7. Spread softened butter over the top.
8. Cover butter with brown sugar and sprinkle cinnamon over top, if you need to use more then the suggested cinnamon that’s ok.
9. Roll dough up tight.
10. Cut approximately 1/2 inch thickness and place on greased cookie sheet or parchment paper.
12. Bake at 400 for for 12-15 minutes. Cool on rack.

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