Grandma’s Famous Cinnamon Rolls Recipe

Introduction

Grandma’s Famous Cinnamon Rolls are soft, fluffy, and bursting with cinnamon-sugar goodness. This classic recipe yields a warm, comforting treat perfect for breakfast or any time you crave a sweet indulgence.

Ingredients

• 1 1/2 cups warm water
• 1 1/2 cups warm milk
• 3 tablespoons lard (shortening can be substituted but lard is best!)
• 1 tablespoon yeast
• 1 tablespoon salt
• 1/2 cup granulated sugar
• 7 cups all-purpose flour
• 1 heaping cup packed light brown sugar
• 2 teaspoons cinnamon
• 4 oz (1 stick) room temperature butter (not melted)

Frosting:

• 1 stick room temperature butter (8 tablespoons)
• 4 tablespoons milk
• 4 cups powdered sugar
• 2 teaspoons vanilla
• 1/4 teaspoon cinnamon (optional)

Instructions

1. Step 1: In a medium bowl, combine warm milk, warm water, and lard. Heat gently until warm (about 2 minutes, 30 seconds in the microwave) but not hot enough to kill the yeast.
2. Step 2: In the bowl of a stand mixer or a large mixing bowl, combine yeast, granulated sugar, 3 cups of flour, and salt. Add the warm liquid mixture and stir until smooth. Cover with a clean dish towel and let sit for 5 minutes until bubbles appear, indicating the yeast is activated.
3. Step 3: Add the remaining 4 cups of flour and mix well until the dough becomes smooth and elastic. Use a dough hook attachment if available and knead for 5–7 minutes to develop gluten fully.
4. Step 4: Transfer dough to a large greased bowl, cover, and let rise for 1 hour until doubled in size.
5. Step 5: Lightly flour your countertop and turn out the risen dough. Sprinkle flour on top, then gently roll into a 16×20 inch rectangle, taking care to preserve the dough’s bubbly texture.
6. Step 6: Spread room temperature butter evenly over the dough rectangle. Sprinkle with the packed brown sugar and cinnamon mixture. Starting from the long side, roll the dough tightly into a 19-inch log.
7. Step 7: Using dental floss, slide it under the roll and cut into 12 even slices to avoid squashing the dough.
8. Step 8: Place the rolls on a greased sheet pan, cover with a clean flour sack towel, and let rise for another 30 minutes for optimal fluffiness.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown.
10. Step 10: Remove rolls from the oven, cool on a rack for 10–15 minutes before frosting.
11. Step 11: For the frosting, mix butter, milk, powdered sugar, vanilla, and optional cinnamon until smooth. Spread frosting over warm (not hot) cinnamon rolls and serve.

Tips & Variations

• Use dental floss for cutting the rolls to keep their shape perfect without squashing.
• Room temperature butter is key for easy spreading and the best texture in both dough filling and frosting.
• For extra richness, substitute some milk with cream in the frosting.
• Try adding chopped nuts or raisins to the filling for added texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm before serving, and refresh with frosting as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the lard with butter or shortening?

Yes, shortening or butter can be used instead of lard, but lard provides the flakiest, most tender texture in these rolls.

Why is the second rise important?

The second rise allows the rolls to become fluffy and light by letting the dough relax and expand before baking, ensuring a soft, tender crumb.

Grandma’s Famous Cinnamon Rolls Recipe

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4.9 from 114 reviews

Grandma’s Famous Cinnamon Rolls are a classic, soft, and fluffy treat made from a rich, yeast-raised dough filled with a cinnamon and brown sugar mixture, then topped with a luscious vanilla cinnamon frosting. Perfect for breakfast or any cozy occasion, these rolls feature a tender crumb and an ideal balance of sweetness and spice, with practical tips for perfect slicing and rising.

• Author: Natalie
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 1/2 cups warm water
• 1 1/2 cups warm milk
• 3 tablespoons lard shortening (can be substituted but lard is best)
• 1 tablespoon yeast
• 1 tablespoon salt
• 1/2 cup granulated sugar
• 7 cups all purpose flour

Filling

• 1 heaping cup packed light brown sugar
• 2 teaspoons cinnamon
• 4 oz (1 stick) room temperature butter (not melted)

Frosting

• 1 stick room temperature butter (8 Tablespoons)
• 4 tablespoons milk
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon (optional)

Instructions

1. Prepare Warm Liquid Mixture: In a medium bowl, combine warm milk, warm water, and lard. Heat gently in the microwave or on the stove for about 2 minutes and 30 seconds, ensuring the mixture is warm but not hot enough to kill the yeast.
2. Activate Yeast: In the bowl of a KitchenAid mixer or a large mixing bowl, whisk together yeast, granulated sugar, 3 cups of flour, and salt. Add the warm liquid mixture and stir until smooth. Cover the bowl with a clean dish towel and let it rest for 5 minutes until bubbles form, indicating activated yeast.
3. Add Remaining Flour & Knead: Gradually add the remaining 4 cups of flour, mixing thoroughly to develop a smooth and elastic dough. Attach a dough hook if using a mixer and knead the dough for 5 to 7 minutes until fully incorporated and well-developed gluten forms.
4. First Rise: Transfer the dough to a large, pre-greased bowl, cover it, and allow it to rise for 1 hour or until the dough has doubled in size.
5. Shape Dough: Sprinkle flour on the countertop and turn the risen dough out gently. Lightly dust the dough top with flour. Carefully roll it into a roughly 16×20-inch rectangle without pressing down to maintain the bubbles.
6. Add Filling: Spread the room temperature, softened butter evenly over the rectangle. Sprinkle brown sugar and cinnamon uniformly on top.
7. Roll Dough: Starting at the long edge, tightly roll the dough away from you into a log approximately 19 inches long. Shape and pat it slightly to even out thickness end to end.
8. Slice Rolls: Use dental floss to slide under the roll and cut into 12 even slices by first halving, then quartering each half, and slicing into thirds for uniformity.
9. Second Rise: Spray a sheet pan with cooking spray. Place the rolls on the pan, cover with a flour sack towel, and let rise for 30 minutes for optimal fluffiness and texture.
10. Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown on top.
11. Cool Rolls: Remove the pan from the oven and transfer the cinnamon rolls to a cooling rack. Let cool for 10 to 15 minutes before applying frosting.
12. Prepare Frosting: Mix room temperature butter, milk, powdered sugar, vanilla, and optional cinnamon thoroughly to create a smooth frosting.
13. Frost Rolls: Frost the warm (not hot) cinnamon rolls generously before serving for best flavor and texture.

Notes

• Use lard for the richest flavor and texture in the dough, but shortening can be substituted if preferred.
• The warmth of the liquid for yeast activation should be between 100°F to 110°F to avoid killing the yeast.
• Using dental floss for slicing prevents squashing the rolls and helps create clean, even cuts.
• Allowing the second rise after shaping is crucial for light and fluffy rolls.
• Do not frost the rolls when they are too hot to avoid melting and runny frosting.

Keywords: cinnamon rolls, homemade cinnamon rolls, classic cinnamon rolls, sweet rolls, breakfast pastries, yeast rolls, cinnamon sugar rolls