Grandmother’s Cinnamon Rolls Recipe
Grandmother’s Cinnamon Rolls
Makes 16 large cinnamon rolls
- 1 cup warm water (95°-05°F)
- 3 Tbsp dehydrated yeast or 3 cakes (5/8 oz each) yeast
- 1/3 cup sugar
- 1 cup milk, scalded and cooled to 95°-105°F
- 1/3 cup plus 2 cups softened butter, divided
- 3 eggs
- 1 1/4 tsp salt
- 6 to 7 cups Cairnspring All-Purpose flour
- 3 cups dark brown sugar
- 6 Tbsp Saigon cinnamon (or your favorite cinnamon)
- Place warm water in a large mixing bowl. Add yeast and sugar. Let stand 5 minutes.
- Scald milk in saucepan. Add 1/3 cup butter to cooling milk to allow it to soften. When cool, add milk mixture to yeast and stir well. Add eggs and stir well with wire whisk.
- Begin adding flour, mixing well with wooden spoon or spatula until mixture resembles thick cake batter. Continue adding flour until dough is still slightly sticky. Mix well again until dough begins to leave the sides of bowl.
- Place 1/2 cup of the remaining flour on board, turn dough out and knead about 10 minutes until smooth and satiny, slowly adding more flour if needed. Dough should be somewhat soft and resilient, almost sticky.*
- Shape dough into ball and place in a large, buttered bowl, turning to coat with butter. Cover with damp towel. Let rise in a warm place about 50 to 60 minutes or until doubled in bulk. Punch down, let rise again about 30 minutes.
- Turn dough onto large floured board. Roll out to 24x 20-inch rectangle. Dough will be quite thin. Using a rubber spatula, spread entire rectangle with remaining 2 cups softened butter, then sprinkle evenly with dark brown sugar mixed with cinnamon. Roll rectangle tightly from long side (dough will be soft). Make sure seam-side is on bottom. Shape with hands to make roll uniform from end to end, 32-inches in length
- With sharp knife, cut roll into 16 two-inch portions. Place 8 rolls per pan in two parchment paper-lined 9x 13-inch metal baking pans. (Glass pans tend to caramelize syrup too quickly.)
- Cover with warm, damp towel and let rise in warm place another 50 to 60 minutes or until almost doubled in size. Place in preheated 350°F oven and bake 25 to 30 minutes or until nicely browned and all filling is bubbly. Immediately invert onto parchment-lined cookie sheet, allowing syrup to drip from pan onto rolls (this is the secret).
- *At this stage, dough may be placed in extra large plastic bag, tightly sealed and stored in refrigerator overnight for cool rise. Three hours before serving, remove dough from refrigerator, and roll/shape rolls are indicated above. Chilled dough is easier to roll. Proof until almost doubled in size then bake as above.
- Recipe developed by Jerilyn Brusseau, used with permission by Metropolitan Market
Nutrition:Amount Per Serving (based on 16 servings)
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 50 mg
Sodium: 240 mg
Carbohydrates: 77 g
Fiber: 3 g
Sugar: 41 g
Protein: 8 g
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