Grandma’s Cinnamon Rolls Recipe

An easy recipe and tutorial for my family's favorite cinnamon rolls. Serve these with cream cheese or vanilla icing and prep them beforehand!

Ingredient

– 1/4 cup warm water (110°F-115°F) plus 1 teaspoon granulated sugar – 1 package (2 and 1/4 teaspoons) active dry yeast – 5 tablespoons (62 grams) granulated sugar – 3 tablespoons (32 grams) shortening – 1 and 1/4 teaspoons salt – 1 cup (240 ml) whole milk, scalded* – 1 large egg room temperature – 4-5 cups (500-625 grams) all-purpose flour, spooned & leveled FOR THE FILLING: – 4 tablespoons (60 grams) butter, softened to room temperature – 3/4 cup (150 grams) brown sugar packed – 1 and 1/2 tablespoons ground cinnamon FOR THE CREAM CHEESE FROSTING: – 3 ounces (85 grams) brick-style cream cheese softened to room temperature – 2 tablespoons (30 grams) butter, softened to room temperature – 1/2 cup (60 grams) powdered sugar – 1/2 teaspoon vanilla extract – 1-2 tablespoons (15-30 ml) milk, use more as needed

Direction

Burst

1

To make cinnamon rolls, dissolve sugar in warm water by whisking with a teaspoon. Sprinkle yeast on top and gently mix into water. Let sit for 5–10 minutes until yeast foams.

Wavy Line
Burst

2

Add 5 tablespoons sugar, shortening, and salt to a heat-proof bowl or stand mixer. Add scalded milk and stir well. Set aside and cool to 110°F or 43°C.

Wavy Line
Burst

3

After the scalded milk mixture cools, mix in 2 cups (250 grams) of flour by hand or with a dough hook. Mix the yeast mixture well, then add the egg.

Wavy Line
Burst

4

Add 2 cups (250 grams) of flour and mix thoroughly, then add 1 to 2 tablespoons at a time until the dough is easy to handle. Knead the dough by hand on a lightly floured surface or with a stand mixer dough hook on low speed for 5–10 minutes until smooth and elastic, adding flour if needed.

Wavy Line
Burst

5

Form the dough into a ball and place in a lightly greased bowl. Cover and let rise till doubled in a warm place for an hour. When doubled, punch down the dough and roll it into a 12x18-inch rectangle (about 1/4-inch thick) on a lightly floured surface.

Wavy Line
Burst

6

Apply softened butter to dough. Cover the butter with brown sugar and ground cinnamon and press down. Roll the dough tightly from 18 inches. Place 12 equal dough pieces in a greased 9x13 pan. Cover and let rise 45 minutes in warm place.

Wavy Line
Burst

7

Preheat oven to 375°F (190°C) after 30 minutes of rising. After preheating the oven, bake the cinnamon rolls for 25 minutes until the middle is done. Cover loosely with foil after 10–15 minutes to prevent browning. Remove cinnamon rolls from oven and cool.

Wavy Line
Burst

8

How to make cream cheese frosting: Mix cream cheese and butter in a medium bowl until smooth. Fully blend powdered sugar and vanilla essence. Mix in milk, adding more as needed to get your desired consistency.

Wavy Line

How To Make Crepes Recipe 

also see

also see

White Scribbled Underline