us.recipes
All recipes

Grandma’s Cinnamon Rolls

Soft, sweet rolls swirled with cinnamon sugar and topped with a quick white icing.

Makes 3 dozen or so large rolls
cinnamonbreakfastbakedsweet
Illustration of Grandma’s Cinnamon Rolls
Illustration

Ingredients

  • 1/2 cup warm water, warm (110-155 deg)
  • 1 tbsp active dry yeast
  • 1.5 cups lukewarm milk
  • 1/2 cup white granulated sugar
  • 2 tsp salt
  • 2 eggs
  • 1/2 cup soft shortening, soft
  • 7.5 cups gold medal flour, sifted
  • 2 tbsp butter, softened
  • 1/2 cup white sugar
  • 2 tsp cinnamon

Steps

1Make the dough

  1. Add 1/2 cup warm water to a bowl.
  2. Add 1 tbsp active dry yeast to the water.
  3. Stir in 1.5 cups lukewarm milk.
  4. Stir in 1/2 cup white granulated sugar.
  5. Stir in 2 tsp salt.
  6. Stir in 2 eggs.
  7. Stir in 1/2 cup soft shortening.
  8. Stir in 4 cups sifted gold medal flour, holding back 3.5 cups.
  9. Mix with a spoon until smooth.
  10. Add enough of the remaining 3.5 cups sifted gold medal flour for the dough to handle easily, and mix with your hand.
  11. Turn onto a lightly floured board and knead until smooth and elastic, about 5 minutes.
  12. Place the dough in a greased bowl, greased side up.
  13. Cover with a damp cloth.
  14. Let rise in a warm place (85 °F) until doubled, about 1.5 hours.
  15. Punch down the dough, then let rise again until almost doubled, about 30 minutes.

2Shape and bake the rolls

  1. Roll the dough into a 15×9‑inch oblong.
  2. Spread 2 tbsp softened butter over the dough.
  3. Sprinkle 1/2 cup white sugar over the butter.
  4. Sprinkle 2 tsp cinnamon over the sugar.
  5. Roll the dough tightly along the long side.
  6. Seal the roll by pinching the edges together.
  7. Stretch the roll slightly to even it out.
  8. Cut the roll into 1‑inch slices and place them a little apart in a greased 13×9‑inch pan.
  9. Cover and let rise until doubled in bulk, 35–40 minutes.
  10. Bake at 375 °F until golden brown, 25–30 minutes.
  11. While warm, frost with quick white icing.