First off, I’m excited to say that I finally got the photos in this post updated. This was probably one of the very first recipes that I posted on the blog, and this is the first time it’s had decent images in it – these really are the perfect cinnamon rolls for everything from a weekend breakfast to a special treat on Christmas morning. The do taste a bit like Cinnabon cinnamon rolls – I’ve been told that they are a bit of of a copycat recipe, so I imagine that the Cinnabon recipe was probably passed down from generations as well.
Not only is this one of the oldest recipes in my family, it was also one of the first that I posted on the blog! Back when photo were not nearly as important as great recipes (thanks Pinterest!) and this one is a GREAT recipe!
But I can’t take the credit, this is my Grandma Betty’s original recipe, that my mom has played with and perfected over the years. She makes this EVERY Christmas Eve for use to enjoy on Christmas Day. And truly, this is the best homemade cinnamon roll recipe I’ve ever made.
Grammy’s BEST Cinnamon Roll Recipe
This recipe won’t let you down, so amazing and it these definitely have that “made from scratch” awesomeness.
Ingredients for BEST Cinnamon Rolls
1 C. Milk (2% or whole milk work best)
1/4 C. Shortening
1 package active dry yeast (I prefer Fleischmann’s RapidRise for a better rise, but any yeast will work)
2 well beaten eggs
1/4 C. Sugar
1 t. salt
1/4 C. warm water
3 1/2 Cups Flour (All Purpose Flour or Bread Flour)
Butter (to spread on rolled dough)
Ingredients for cinnamon sugar mixture for sprinkling: Sugar, brown sugar and cinnamon
How to make Grandma Betty’s Cinnamon Rolls
Combine milk, shortening, sugar and salt.
Cook on stove just until bubbles form around edge of pot. (don’t boil)
Cool to lukewarm. I then add the warm milk mixture to my mixing bowl and do everything from this point on in the mixer.
Add yeast to 1/4 cup very warm water (check temperature on yeast package to activate) then add water/yeast mixture to the lukewarm milk mixture.
Add Eggs. Gradually stir in flour to form soft dough. Beat vigorously. Cover with damp cloth and let the dough rise. For this first rise, let it rise until double – turn out onto a floured surface; knead dough slightly. For the second rise – let rise again for 10 minutes (covered).
Use a rolling pin to roll out to 1/4″ – spread on butter and then sprinkle with white sugar, brown sugar, cinnamon and raisins (optional). How much you add is really up to you, I like to do a nice thin coat of white sugar and then follow with a matching amount of brown sugar and then the cinnamon.
Roll it up (like a rug, literally) and then cut into slices. Place the unbaked rolls in pans and cover, let rise again to double.
Bake at 350degrees for 15 minutes (or until cinnamon buns are golden brown)
Once they come out of the oven, make your icing (I use 4 cups powdered sugar and just add milk – it doesn’t take much at all, so add very slowly and carefully) and a touch of vanilla. Spread/drizzle icing over the top of the warm rolls and let them continue to cool.
Pure heaven right there in your kitchen, and you’ll love the fragrance of that very first batch, so good!
I have started using parchment paper under my rolls and I don’t think it necessarily makes them taste or bake any better, but it does help with easy of serving and clean up.
I have also started using Fleischmann’s RapidRise yeast packets and I feel like I get a better rise out of them however, that might vary depending on where you live, climate, etc. Another pro tip: the more butter, the more flavor they’ll have so if you really want to make them extra heavenly, you can add extra butter (don’t add too much butter or the only thing they’ll be greasy) but I have learned that a little bit more does make them even more delicious in terms of yummy gooey cinnamon rolls go.
This recipe is also a wonderful one for making gifts for family members and friends. It’s a simple recipe that is wonderful for any special occasion and as I mentioned, it really is the best homemade cinnamon rolls recipe that I’ve tried. It makes wonderfully fluffy cinnamon rolls and is so much better than other recipes I’ve tested over the years.
I have tried these with cream cheese frosting, so that’s another option if you are looking for ways to change them up. It’s such a delicious recipe that you can kind of play with the different options once you’ve made it a few times. It’s been one of the most popular recipes on my blog for years and I get compliments on it all the time.
To store your cinnamon rolls cover with plastic wrap or store in an airtight container. They’ll stay fresh until the next day – that is – if you have any left over!
If you want to get creative, you could even turn these into fun Santa Cinnamon Rolls like we did last year!
Grammy’s BEST Cinnamon Roll Recipe
The very BEST Cinnamon Roll recipe is my Grammy's recipe. It's one that never disappoints and we make it every year. So easy and perfect for the holidays or any time of year. You can make this with or without raisins.
Ingredients
- 1 C. Milk
- 1/4 C. Shortening
- 1 package yeast (I prefer Fleischmann’s RapidRise for a better rise, but any yeast will work)
- 2 well beaten eggs
- 1/4 C. Sugar
- 1 t. salt
- 1/4 C. warm water
- 3 1/2 C. Flour
Instructions
Butter (to spread on rolled dough)
Ingredients for sprinkling: Sugar, brown sugar and cinnamon
Combine milk, shortening, sugar and salt.
Cook on stove just until bubbles form around edge of pot. (don’t boil)
Cool to lukewarm. I then add the milk mixture to my mixing bowl and do everything from this point on in the mixer.
Add yeast to 1/4 cup very warm water (check temperature on yeast package to activate) then add water/yeast mixture to the lukewarm milk mixture.
Add Eggs. Gradually stir in flour to form soft dough. Beat vigorously. Cover with damp cloth. Let rise until double – turn out onto a floured surface; knead dough slightly. Let rise 10 minutes (covered).
Roll out to 1/4″ – spread on butter and then sprinkle with white sugar, brown sugar, cinnamon and raisins(optional). How much you add is really up to you, I like to do a nice thin coat of white sugar and then follow with a matching amount of brown sugar and then the cinnamon.
Roll it up (like a rug, literally) and then cut into slices. Place in pans and cover, let rise again to double.
Bake at 350degrees for 15 minutes (or until golden)
Notes
Once they come out of the oven, make your icing (I use 4 cups powdered sugar and just add milk (doesn’t take much at all, so add very slowly and carefully) and a touch of vanilla. Spread/drizzle icing over the top of them and let them continue to cool.
I have started using parchment paper under my rolls and I don’t think it necessarily makes them taste or bake any better, but it does help with easy of serving and clean up. I have also started using Fleischmann’s RapidRise yeast packets and I feel like I get a better rise out of them however, that might vary depending on where you live, climate, etc.
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.
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