Grandma’s Cinnamon Rolls

There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the house. Grandma’s Cinnamon Rolls have always been the epitome of comfort food—soft, fluffy, and packed with that signature cinnamon-sugar goodness. Perfect for a weekend brunch, holiday breakfast, or any time you need a little extra sweetness in your day, this recipe is a guaranteed crowd-pleaser.

Ingredients

• 1 1⁄4 cups whole milk
• 2 1/4 teaspoons package active dry yeast
• 1 1⁄4 cups plus 3 tablespoons sugar
• 3⁄4 cup butter, at room temperature
• 1 1⁄2 teaspoons salt
• 5 1/4 cups all-purpose flour
• 1⁄4 cup ground cinnamon

Instructions

1. Prepare the Dough
   • In a 2-quart pan over medium heat, warm the milk to lukewarm. In a large bowl, dissolve the yeast in 1 cup of warm water (105°F). Let stand for 5 minutes until foamy.
   • If using a heavy-duty mixer: Use the paddle attachment to mix milk, 3 tablespoons sugar, 2 tablespoons butter, salt, and 3 1/2 cups flour into the yeast mixture. Beat on high until slightly stretchy (about 2 minutes). Switch to the dough hook and add 1 1/2 cups more flour. Beat until a stiff dough forms and pulls cleanly from the bowl, about 5 to 7 minutes. If still sticky, add flour 1 tablespoon at a time.
   • If mixing by hand: Stir milk, 3 tablespoons sugar, 2 tablespoons butter, salt, and 3 1/2 cups flour into the yeast mixture with a wooden spoon. Mix until slightly stretchy (2 to 4 minutes). Add 1 1/2 cups more flour and knead on a floured board until smooth and elastic (about 8 minutes). Add flour as needed to prevent sticking.
2. First Rise
   • Place the dough in a greased bowl and cover airtight. Let rise at room temperature until doubled, about 1 to 1 1/2 hours.
3. Shape the Rolls
   • Punch down the dough and divide it in half. Roll each half into a 10-by-16-inch rectangle. Spread 6 tablespoons butter over each rectangle. In a small bowl, combine 1 1/4 cups sugar with cinnamon and sprinkle half over each rectangle.
   • Starting from a long edge, roll each rectangle tightly into a cylinder. Cut each cylinder into six equal pieces and place them cut side down in two greased 7-by-11-inch baking pans.
   • Cover pans and let the rolls rise at room temperature until almost doubled, about 1 to 1 1/2 hours.
4. Bake and Finish
   • Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 to 35 minutes. Let them cool in the pans for 10 minutes.
   • In a bowl, mix powdered sugar, vanilla, and water to make the icing. Adjust the consistency if needed and drizzle over the warm rolls. Serve immediately and enjoy the warm, gooey delight.

Tips for Success

• For the fluffiest rolls, ensure the milk is lukewarm and not too hot when proofing the yeast.
• Don’t rush the rising process—giving the dough time to double ensures tender and airy rolls.
• Customize your icing with a splash of maple syrup or a hint of cream cheese for extra decadence.

Grandma’s Cinnamon Rolls are more than just a treat; they’re a cherished tradition that brings warmth and joy to any table. Bake a batch and create new memories with loved ones over this classic recipe!

Grandma’s Cinnamon Rolls

Grandma’s Cinnamon Rolls are soft, fluffy spirals of buttery dough filled with a sweet cinnamon-sugar swirl and topped with a creamy glaze. Perfect for breakfast or a special treat, these rolls bring warmth and nostalgia to every bite.

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Prep Time 3 hours hrs 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ¼ cups whole milk
• 2 1/4 teaspoons package active dry yeast
• 1 ¼ cups plus 3 tablespoons sugar
• ¾ cup butter at room temperature
• 1 ½ teaspoons salt
• 5 1/4 cup all-purpose flour
• ¼ cup ground cinnamon

Instructions

 

• In a 2-quart pan over medium heat, heat milk to lukewarm. In a large bowl, dissolve yeast in 1 cup warm (105 °F) water. Let stand 5 minutes.
• If using a heavy-duty mixer: With the paddle attachment, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Beat on high until slightly stretchy, about 2 minutes. Switch to dough hook and, on medium speed, beat in 1 1/2 cups more flour until a stiff dough forms. Continue beating until dough pulls cleanly from bowl, 5 to 7 minutes longer; if dough is still sticky, add more flour, 1 tablespoon at a time.
• If mixing by hand: With a wooden spoon, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Stir vigorously until slightly stretchy, 2 to 4 minutes. Stir in 1 1/2 cups more flour until a stiff dough forms. Scrape onto a floured board and knead until smooth, elastic, and no longer sticky, about 8 minutes; add flour as required to prevent sticking. Return dough to bowl.
• Cover bowl airtight and let dough rise at room temperature until doubled, 1 to 1 1/2 hours.
• Scrape dough onto a floured board and press gently to expel air. Divide in half. Roll each half into a 10- by 16-inch rectangle. Spread 6 tablespoons butter over each rectangle. In a small bowl, mix 1 1/4 cups sugar with cinnamon. Sprinkle half the mixture over each rectangle.
• Starting from a long edge, roll each rectangle into a tight cylinder. Cut each cylinder into six equal pieces. Place, cut side down and slightly apart, in two 7- by 11-inch baking pans. Cover pans and let stand at room temperature until rolls are almost doubled in size, 1 to 1 1/2 hours.
• Bake in a 350 °F oven until rolls are browned, 30 to 35 minutes. Cool in pan 10 minutes, then drizzle with icing. Serve warm from the pan.
• Icing: In a bowl, mix 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water. Thin with water if icing is too thick to drizzle.

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