Grandmas Old Fashioned Cinnamon Rolls Recipes

CLASSIC AMISH CINNAMON ROLLS

Steps:

• In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
• In a 1-quart saucepan, heat the milk over medium heat until very warm .
• Add the warm milk, 1/4 cup butter and egg to the flour mixture.
• Stir well with your wooden spoon.
• Then stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle.
• Sprinkle flour lightly on a countertop.
• Place dough on floured surface.
• Knead about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
• Spray a large bowl with the cooking spray.
• Place dough in bowl, turning dough to grease all sides.
• Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
• In a small bowl, mix 1/2 sugar and the cinnamon; for the filling & set aside.
• Spray the bottom and sides of a 13x9 inch pan with the cooking spray.
• Sprinkle flour lightly on a countertop .
• Place dough on the floured surface.
• Using your hands flatten dough into a 15x10-inch rectangle.
• Spread 1/4 cup butter over dough to within 1/2 inch of edges.
• Sprinkle with sugar-cinnamon mixture.
• Beginning at a 15-inch side, roll dough up tightly.
• Pinch edge of dough into the roll to seal edge.
• Stretch and shape roll until even and is 15 inches long.
• Using a sharp serrated knife cut roll into 15 (1-inch) slices.
• Place slices slightly apart in the pan.
• Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size.
• Remove plastic wrap.
• Move the oven rack to the middle position of the oven.
• Heat the oven to 350°F.
• Bake 30 to 35 minutes or until golden brown.
• Immediately remove rolls from pan; place right side up on a cooling rack.
• Cool 5 minutes.
• In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
• Over the warm rolls, drizzle glaze.
• Serve warm.

GRANDMA'S CINNAMON ROLLS

Steps:

• Mix sugar and water together.
• Sprinkle with yeast.
• Let stand 10-15 minutes or until dissolved.
• Add flour, salt, sour cream, vanilla, and 3 tablespoons sugar.
• Make into soft dough.
• Roll out on floured surface, to within 3/8 to 1/2 inch thick.
• Brush dough with melted butter.
• Sprinkle with cinnamon and sugar (that has been stirred together).
• Roll up, jelly roll fashion, cut into 12 slices.
• Place in greased 9x13 pan.
• Let rise until doubled.
• Bake 350 degrees until lightly browned.
• Ice while warm with 3 tablespoons evaporated milk, 1/4 tsp vanilla, 1 c icing sugar, that has been stirred together well.

GRANDMA'S CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside. , Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes. , Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate.

GRANDMA'S FAMOUS CINNAMON ROLLS

Steps:

• In medium bowl add milk, water and shortening. Heat in the microwave or on stove until warm (I usually go about 2 minutes, 30 seconds but each microwave is different and you don't want it hot enough to kill the yeast, just very warm). In the bowl of your Kitchen Aid mixer or large mixing bowl (if stirring by hand), combine yeast, sugar, 3 cups of flour and salt. Add warm liquid mix to this dry mixture and combine until smooth. Allow this to sit for 5 minutes (covered with a clean dish towel) to allow yeast to activate. You should see a few bubbles after 5 minutes. Add in remaining 4 cups of flour and mix well. You want the dough to be smooth and elastic as this will develop the gluten. I usually add a dough hook attachment for the last cup of four so it can do a bit of kneading/stretching for me. After all flour is added, allow the mixer to stretch the dough for 5-7 minutes and make sure that everything is incorporated smoothly.Pour dough into a large pre-greased bowl (I just spray it with non-stick spray or use shortening). Cover and allow to rise for 1 hour. Dough should double in size. Sprinkle counter top with flour and dump out risen dough. Sprinkle the top of the dough with flour and very lightly (without mashing the dough down and allowing it to keep its bubbly structure), gently roll into a rectangular shape approximately 16x20)Spread room temperature butter over your rectangle (make sure the butter is not melted!). Sprinkle brown sugar and cinnamon on top. Tightly roll the dough up (starting with the long side and rolling away from you) and form into a roughly 19" long roll. You can pat the roll and shape it slightly so its even from end to end. Use dental floss to slide under the roll and bring the strings up and around to make a slice. This works much better than a knife so you don't smash the dough. Cut the roll into 12 even slices (I always cut in half and then into fourths so I can cut each section into 3 rolls to help with even cutting). Spray sheet sprayed with cooking spray. Cover with a flour sack towel and allow to rise 30 minutes.Preheat your oven to 350 F and bake for 25-30 or until rolls are golden brown.Remove from the oven and place on a cooling rack. Allow rolls to cool for 10-15 minutes before frosting.

GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS

Steps:

• In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
• Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
• Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
• Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
• Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
• Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
• Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
• Clean up the mess BUT leave floured counter-top AS IS.
• At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
• Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
• Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
• Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
• On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
• Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
• Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
• HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
• Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
• Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
• Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
• Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
• When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
• Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
• You have JUST entered the Pearly Gates!

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

GRANDMA'S YEAST ROLLS

Steps:

• Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
• Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
• Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Preheat an oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

GRANDMA DELSIE'S CINNAMON ROLLS

Steps:

• 1. Scald milk in a saucepan; add shortening, sugar, and salt. Cool to lukewarm.
• 2. Sprinkle yeast on warm water; stir to dissolve.
• 3. Add 1 1/2 cups of the measured flour to the milk mixture; beat well. If not using a mixer, beat with a wooden spoon.
• 4. Beat in eggs and yeast.
• 5. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky.
• 6. Turn onto lightly floured board cover and let rest for 5 minutes.
• 7. Knead, incorporating a little more flour as necessary, until smooth, satiny, and no longer sticky, about 8 to 10 minutes. Keep your hands dusted with flour to prevent sticking. Kneading is necessary to produce the great texture of these rolls.
• 8. Place in a lightly greased bowl, invert to grease top, cover, and let rise until doubled, for 1 to 1 1/2 hours. Punch down and turn onto a board.
• 9. Divide in half. Lightly grease counter or board. Roll each half into a 14 x 6-inch rectangle.
• 10. For the filling, combine 1 cup of sugar, 1/2 cup of melted butter, and 1 Tbsp ground cinnamon.
• 11. Spread half of the mixture on each rectangle. Scatter 1/2 cup of raisins on each rectangle (optional).
• 12. Roll up the rectangle lengthwise as for jelly roll. Seal the edges and cut dough into 1-inch slices. Put cut side down in 2 well-greased square baking pans. Cover and let rise until doubled. Brush butter on the tops very lightly.
• 13. Bake 25-30 minutes in a preheated oven at 350 degrees. Makes 32 rolls, however, the exact number will depend on the size you cut them.
• 14. For the icing, mix 1 cup confectioners' sugar with milk or cream to enable spreading consistency. Add 1/2 tsp vanilla and a dash of salt.
• 15. Frost while rolls are still warm. Note 1: Though this dough can be made by hand mixing, I mixed the dough in my Kitchen Aid mixer. I let the Kitchen aid mixer knead the dough for 10 minutes on low and then I hand-kneaded the dough another 5 minutes before placing them in the bowl to rise. Note 2. I like to let my dough rise in the oven. I cover it with a lightweight cloth and put it in the oven. I put a shallow pan of hot water beneath the bowl of dough on a lower rack in the oven. Note 3: I cut the rolls between 1 1/2 inches and 2 inches because Grandma's cinnamon rolls were always big. These can be baked in a round, rectangle, or square pan.
• 16. Every time I bake these for my family, my first memory of these rolls come back to me. I was 4 years old and I was out on the tractor with Grandpa one chilly morning. We had just left the barn and were moving hay to the pasture for his cows. I caught a whiff of something in the air. I said," Grandpa what is that good smell?" He lifted his head and said, "Oh wee! Grandma's baking cinnamon rolls." I was sitting on top of this lap and he turned that tractor around so fast that I almost fell off. We got to the house and raced inside the kitchen door and I guess Grandma had been watching us from the window. She was standing there with her rolling pin, slapping it in her hand. She looked sternly at Grandpa and said, "If you're ever going to drive the tractor like that again while that child is with you, you're going to be seeing stars." Grandpa and I sat down and Grandma placed a glass of milk and one of her big cinnamon rolls in front of us. When Grandma had her back to us, I leaned in and whispered, "Grandpa, this is so yummy I think it's worth seeing the stars." Grandpa smiled back at me and winked. From then on when I was with Grandpa on the tractor I would say, "Go faster Grandpa." He would reply, "No siree, Grandpa don't want to see stars today." We would laugh and giggle.