Valentine’s Day is on a Tuesday so I’m sharing these yummy cinnamon rolls now so that you have time to make them this weekend. That way on Tuesday you can just warm them up & enjoy a romantic breakfast with your hunny! This is my grandmother’s recipe. My grandmother always seemed to be baking something. Chocolate chip cookies, kolaches, and cinnamon rolls were her real specialties. She had a recipe for icing for these, but they are just so much better just loaded with extra syrup to keep that yummy cinnamon flavor! I will warn you that these are quite labor and time intensive. You really have to dedicate an afternoon to making these due to time needed to let the dough rise. I don’t know how my grandmother made them as often as she did. They truly are a labor of love! Honestly though, you will taste that love in every single bite! They are so gooey & yummy!
To make these cinnamon rolls, start by making your dough. Be sure to evenly sift the dry ingredients together, then add in the wet ingredients slowly.
There are two ways to add in the yeast. You can either follow the instructions on the package of yeast or you can do what my grandmother did, which was to mix the yeast just in 1/4 cup of lukewarm water. I always worry that the cinnamon rolls are going to be too dry with so little water, but as you can see from the photo below, it really makes your dough much stickier. If you run into this while kneading add more flour if dough is too sticky. On the flip side, if your dough is too dry, you can always add more butter to make it stick together.
Next up on the list of instructions is a rather complicated list of instructions for how to let the dough rise. The real key here is that you don’t want the dough rising in a cool environment, yet you don’t want it to get to hot. My grandmother’s trick was to set the dough in a pan of warm water in a gently heated oven. Not an oven that is turned on! Just one that has been warmed a little. This will really give your yeast an ideal environment. Change out the water if it cools too much!
Finally comes the fun part. Cut off a section. This is the most maddening part of the instructions to me. My grandmother didn’t specify how big of a section to cut off. My guess is that it is up to your personal preference. Cutting off a section the size of your hand will yeast the size cinnamon rolls in these photos. Cut smaller pieces for more bite sized rolls! Then you get to roll them out, brush with butter, cinnamon, & sugar and roll up! I love seeing them come together after so many hours! Make sure you are placing them in the dish ON TOP of a layer of syrup. This really lets the flavor soak in while they rise for another hour.
Don’t forget to brush them with more butter before baking for 15 minutes!
Top with syrup & inhale!
These can be refrigerated for up to a week, but are best served fresh from the oven!
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- 2 cup milk
- ½ cup butter
- ½ cup sugar
- 1 tablespoon salt
- 2 eggs, well beaten
- 2 package yeast
- ¼ cup lukewarm water
- 6 cup Sifted flour
- ¼ cup butter
- ¾ cup brown sugar
- 2 tablespoons water
- Scald milk then allow to cool. add butter to milk. Add in eggs.
- Sift together dry ingredients: sugar, salt, and flour.
- Mix yeast with 1/4 cup lukewarm water. It is okay to follow yeast instructions, but you will get stickier dough & will need to use more flour when kneading.
- Slowly combine ingredients by slowly adding wet ingredients to the bowl of dry ingredients, gently folding together.
- Knead 5-10 minutes until smooth. Add more flour if dough is too sticky or add more butter if dough is too dry.
- Grease bottom of bowl.
- Put hot water in fry pan.
- Barely warm oven to take chill off, then turn off.
- Set dough in covered greased bowl in oven on top of fry pan with water.
- Change water as needed.
- Prepare syrup while dough rises.
- Punch down after 2 hours or when it doubles in size.
- Let rise 1 more hour.
- Cut off section. Cutting off a section the size of your hand will yeast the size cinnamon rolls in these photos. Cut smaller pieces for more bite sized rolls.
- Roll out on floured board.
- Brush with lots of melted butter.
- Sprinkle with sugar and cinnamon.
- Make a long roll.
- Slice ½ inch rounds.
- Put in glass baking dishes on a layer of syrup.
- Let rise about 1 hour.
- Before baking, top with melted margarine.
- Bake at 400 for 15 minutes.
- Top will additional syrup. These can be refrigerated for up to a week, but are best served fresh from the oven!