Sunday, February 7, 2010

grandma's cinnamon rolls

we have been snowed in for three days, and it is freezing outside, so i have been baking up a storm here at home. we invited some of our neighborhood pals over for brunch on the second day of the blizzard and i made these tasty treats. this is my grandma's recipe, and eating them reminded me of her. they made even a bleak and snowy morning seem warm and welcoming. hope you enjoy these!


1 package dry, active yeast
1 tablespoon sugar
1/2 cup warm water

3-4 eggs (If you are using extra-large eggs only use 3)
1/2 cup melted butter
1/2 cup sugar
3/4 tsp salt
4 1/2 cups (or more) flour

softened butter

In a large bowl, stir together yeat, 1 T. sugar, and warm water. Allow yeast to get happy and bubble. (i find that talking softly to the yeast and encouraging it along helps greatly...don't ask why, happy yeast means yummy bread)

Add eggs, butter, 1/2 cup sugar, salt, and flour. Dough will be soft and sticky. Knead slightly.
(I did this whole thing in my Kitchen Aid and it worked great)

Cover and let rise until double in bulk. (My first batch didn't do a good job rising, but it baked up just fine. Second batch rose like a dream because I left it alone longer and the kitchen was warmer.)

Divide dough in half. Roll our fit half of dough into a large rectangle, spread softened butter (I don't know how much, just soften a whole stick and use what you need to cover liberally) and then sprinkle lots of sugar and cinnamon on top. I don't know how much, just take a spoon and sprinkle sugar over the butter and then get shake happy with the cinnamon. Just don't get too close to the edges. Now roll up the rectangle and slice into one inch pieces. (tip: use a little water to seal the seam and cut with a serrated knife and the seam side down) Place in a well greased pan and let rise again.

Top each roll with a little bit of butter and then bake at 375 for 15-20 minutes. Frost with powdered sugar glaze immediately upon removing from the oven. Repeat with remaining dough.


1/2 cup of sugar
grated rind of one orange
1/2 cube butter, softened

Mix altogether and spread over dough in place of cinnamon and sugar topping.


2-3 Tablespoons of softened butter
2-3 cups of powdered sugar
1 tsp vanilla
add milk to reach desired consistency

Blend together. For these rolls you want more of a runny glaze than a frosting. It just tastes fantastic that way. Trust me.


The dough can be a little different than traditional bread dough, but just keep working with it. Don't add all the flour at once, just add it a little at a time, you may only need 4 cups instead of 4 1/2 and once you add it you can't take it out again.

You can also refrigerate the rolls and just take them out with enough time to get to room temperature and then rise before you bake them. I did this and it made for a very yummy breakfast treat.

I used some of my leftover dough to make traditional dinner rolls. SO good. Just roll them up into little crescents or knots or balls or whatever you want. When you take them out of the oven brush immediately with butter to make them shiny and amazing.

Oh yeah, and a warning, you probably won't be able to stop at just one roll or two rolls. We picked at the pan all day have some friends over when you make these bad boys!

Happy baking!


  1. Sounds yummy, but a picture would really help make me want them even more!

  2. I'll second that! Lets see those sticky buns. :-)

  3. I am totally craving cinnamon rolls and I am going to make these on Sunday!!

  4. Sorry for the lack of pictures, we ate them all :)