Best Grandmas Best Cinnamon Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANDMA'S BEST CINNAMON ROLLS



Grandma's Best Cinnamon Rolls image

This is from a clipping from a magazine dated 1997 I mix the dough in the bread machine on the dough cycle. And then shape, rise and bake in the oven. The rolls are tender and I like the oatmeal. I finished them off with some icing I had left over from a spanich bar cake that I made a few days before. This is a good recipe if you are home getting ready for overnight guests, the bread machine does a lot of the work, and your guests think you spent hours making these. (the prep time doesn't include the time in the bread machine)

Provided by ChrisF

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 16

2 1/3 cups all-purpose flour
1/3 cup quick oats
1/4 cup granulated sugar
1 1/2 teaspoons yeast
1/2 teaspoon salt
1/4 cup butter or 1/4 cup margarine, cut up
1/4 cup milk
1/4 cup water
1 large egg
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup raisins (optional)
1/3 cup sifted powdered sugar
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons honey

Steps:

  • Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
  • Process on dough/manual cycle.
  • To shape and fill: When cycle is complete, remove dough to floured surface.
  • If necessary, knead in additional flour to make dough easy to handle.
  • Roll dough to 18 x 8 inches; brush with melted butter.
  • Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
  • Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
  • Place, cut sides up, in greased 8 x 8-inch pan.
  • Cover; let rise in warm place 45 to 60 minutes or until doubled.
  • Bake at 350°F for 25 to 30 minutes or until done.
  • Remove from pan; cool on wire rack.
  • In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
  • Drizzle or spread on rolls.

Nutrition Facts : Calories 334.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 51.6, Sodium 219.3, Carbohydrate 53.4, Fiber 1.5, Sugar 25.7, Protein 5.1

GRANDMOM'S CINNAMON ROLLS



Grandmom's Cinnamon Rolls image

Kids and adults crave grandma's cinnamon rolls!

Provided by Tana

Time 2h5m

Yield 16

Number Of Ingredients 13

1 cup milk
¼ cup white sugar
¼ cup shortening
1 teaspoon salt
1 (.25 ounce) package yeast
¼ cup warm water
3 ½ cups all-purpose flour
1 large egg
1 cup white sugar
½ cup melted butter
3 tablespoons ground cinnamon
2 cups confectioners' sugar
2 tablespoons water, or more as needed

Steps:

  • Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
  • While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
  • Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
  • Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
  • Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
  • Bake in the oven until golden brown, 20 to 25 minutes.
  • Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
  • Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.1 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 198 mg, Sugar 31.8 g

GRAMMIE BEA'S OLD FASHIONED CINNAMON ROLLS



Grammie Bea's Old Fashioned Cinnamon Rolls image

These aren't a breakfast roll, but rather a DELICIOUS treat, and one that I often enjoyed when I was young. My grandmother always made her own pie crust, and she would always make extra, so we could have these yummy treats. This is great for using the extra dough you have from your homemade pie crusts instead of throwing it away. Today I usually use the 9" pre-made unroll and bake pie crusts, because it's quick and easy. You can sprinkle on finely chopped nuts of your choice before rolling up if you like. Walnuts and pecans are my favorite. This is my idea of a comfort dessert :) They were always made with lots of love in my house. I hope you will enjoy them as much as my family! The serving size here is for 2 pre-made 9" pie crusts.

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 30m

Yield 28 rolls

Number Of Ingredients 4

2 (9 inch) pie crusts, unroll and bake (I use Kroger brand) or 2 (9 inch) pie crusts, homemade and rolled out
1/2 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350.
  • Let the pie crust sit out for 1/2 hours if using the unroll and bake crusts, so they get soft enough to roll up without the crust cracking. (Make homemade pie crust if you are making your own. Roll out thin, just as you would to make a pie crust).
  • Melt butter in the microwave for 20 seconds, and brush onto top of pie crusts.
  • Mix cinnamon and sugar together and sprinkle on top of the butter.
  • Roll up crust dough jelly roll style, making into a long log. Crimp the edge of the pie crust so it holds together. (See picture).
  • Using a sharp knife cut dough into 3/4" pieces, and place cinnamon side down on a greased cookie sheet.
  • Bake for 20-22 minutes until a light golden brown. Take out of oven and let cool for a few minutes, then take off sheet, so they don't stick, and let cool.
  • Store in plastic container or Zip-Lock baggie, that is if you have any left!

Nutrition Facts : Calories 86.5, Fat 5.1, SaturatedFat 1.6, Cholesterol 2.2, Sodium 72.7, Carbohydrate 9.6, Fiber 0.6, Sugar 3.6, Protein 0.8

GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS



Gramma's Old-Fashioned Cinnamon Sweet Rolls image

Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.

Provided by Debber

Categories     Yeast Breads

Time 2h15m

Yield 2 13x9 pans, 24 serving(s)

Number Of Ingredients 8

1 1/2 cups warm milk or 1 1/2 cups water
1 tablespoon yeast
1 teaspoon yeast
1/2 cup sugar
1/4 cup melted butter
2 eggs
1/2 teaspoon salt
5 1/2 cups flour

Steps:

  • In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
  • Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
  • Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
  • Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
  • Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
  • Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
  • Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
  • Clean up the mess BUT leave floured counter-top AS IS.
  • At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
  • Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
  • Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
  • Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
  • On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
  • Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
  • Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
  • HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
  • Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
  • Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
  • Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
  • Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
  • When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
  • Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
  • You have JUST entered the Pearly Gates!

Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3

GRANDMA'S CINNAMON ROLLS



Grandma's Cinnamon Rolls image

These rolls stay very moist due to the sour cream. It is also a good way to use up that last cup of sour cream.

Provided by Cullinaryjudge

Categories     Yeast Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

1 package active dry yeast
1/2 cup water
1 teaspoon sugar
3 cups flour (add more or less to make a soft dough)
1 cup sour cream
1 teaspoon vanilla
3 tablespoons sugar
1/4 teaspoon baking soda
2 tablespoons butter, melted
1 tablespoon cinnamon
1/2 cup brown sugar

Steps:

  • Mix sugar and water together.
  • Sprinkle with yeast.
  • Let stand 10-15 minutes or until dissolved.
  • Add flour, salt, sour cream, vanilla, and 3 tablespoons sugar.
  • Make into soft dough.
  • Roll out on floured surface, to within 3/8 to 1/2 inch thick.
  • Brush dough with melted butter.
  • Sprinkle with cinnamon and sugar (that has been stirred together).
  • Roll up, jelly roll fashion, cut into 12 slices.
  • Place in greased 9x13 pan.
  • Let rise until doubled.
  • Bake 350 degrees until lightly browned.
  • Ice while warm with 3 tablespoons evaporated milk, 1/4 tsp vanilla, 1 c icing sugar, that has been stirred together well.

Nutrition Facts : Calories 220.7, Fat 6.1, SaturatedFat 3.5, Cholesterol 15.1, Sodium 62.4, Carbohydrate 37.7, Fiber 1.4, Sugar 13.2, Protein 3.9

GRANDMA BONNIE'S CINNAMON ROLLS



Grandma Bonnie's Cinnamon Rolls image

These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.

Provided by Priscilla

Time 1h40m

Yield 12

Number Of Ingredients 17

2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar, divided
¼ cup vegetable oil, or more as needed
1 large egg
2 teaspoons salt
6 ½ cups all-purpose flour, or more as needed
½ cup unsalted butter, melted
½ cup white sugar, or more to taste
¼ cup ground cinnamon, or more to taste
½ cup chopped pecans, or to taste
Topping:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 tablespoon milk, or more as needed
2 tablespoons chopped pecans, or to taste

Steps:

  • Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
  • Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
  • Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
  • Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
  • While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
  • Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

Nutrition Facts : Calories 532 calories, Carbohydrate 81.9 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 398.7 mg, Sugar 27.5 g

Related Topics