Holli Lee
Summary:
- Grandma Cinnamon Rolls
- The Recipe
Detail:
Grandma Cinnamon Rolls
The recipe for my Grandma’s cinnamon rolls has been a part of, and in the family ever since I can remember. Every time my Grandparents came over for family visits, my siblings and I would grab Grandma and put her to work in the kitchen. Since Grandma always made cinnamon rolls for us, we started calling her “Grandma Cinnamon Rolls”. While Grandma was working away in the kitchen, we had to go to bed, but we would try our best to get a glimpse of those cinnamon rolls. Then early in the morning we would try to be the first one up to get the biggest one.
My Grandparents don’t live near, so I decided to try and make them myself. My Mom said that our family had a bakery in England a long time ago. I’ve always wanted to start my own bakery someday, so that gave me even more excitement to start baking.
The Recipe
- Heat
- 2 ½ cups of milk until very warm then remove from the heat source.
- Add ½ cup of butter and let melt.
- Mix dry ingredients in a bowl with a spoon
- 3 cups of flour
- 4 teaspoons of active dry yeast
- ½ cup of white sugar
- 2 teaspoons of salt
- Add additional wet ingredients while mixing
- 2 eggs
- Milk and butter previously heated
- Beat with beaters on high for 3 minutes
- All above ingredients
- Stir in additional flour with spoon
- 2-3 cups of flour (just enough to make a sticky dough, you may not use all the flour)
- Cover and let rise
- Plastic wrap works well as a cover
- Until double the size
- Remove from bowl
- Sprinkle flour on a clean table surface until well floured
- Punch down dough
- Form into a ball and let it rest on the flour for 10 minutes
- Flatten the dough
- Roll with a rolling pin
- Coat flattened dough with ¼ cup of melted butter or margarine
- Sprinkle 1 packed cup of brown sugar on top of the dough and the butter
- Sprinkle desired amount of cinnamon on top of the above
- Roll up the dough and slice
- Start at the bottom bottom of the dough and roll up like a sleeping bag
- Start at one end of the resulting long roll and slice off 1 inch to 1 ½ inch pieces
- Place on a large greased (eg. crisco) cookie sheet having an edge (about 20 large rolls per cookie sheet)
- Cover and let rise until double
- Bake
- 350 degrees Fahrenheit
- 10 – 15 minutes
- Remove from oven when golden brown
- Frost
- 3 cups of powdered sugar
- 1 ½ teaspoons of Vanilla
- A dash of Salt
- Add the milk a little at a time to desired consistency
- Drizzle onto the top of the baked and still hot cinnamon rolls and let cool
- YUMMY!
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