Grammy’s BEST Cinnamon Roll Recipe

First off, I’m excited to say that I finally got the photos in this post updated. 

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 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.

 

This recipe won’t let you down, so amazing and it these definitely have that “made from scratch” awesomeness.

 

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)

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.

Pure heaven right there in your kitchen. I’m actually keeping my original photo in this post because really, that’s that these look like without all the tricks and fancy photo editing and I kind of miss those days of blogging! This has been one of my most popular posts, and all that it used to have in it was the photo below.

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.

 

This recipe is also a wonderful one for making gifts for family members and friends. Cinnamon Rolls are perfect for sharing with neighbors and those you love during the holidays because they are the perfect Christmas morning treat!

 

If you want to get creative, you could even turn these into fun Santa Cinnamon Rolls like we did last year!

As I  mentioned above, my mom always sends us home with a pan of these on Christmas Eve. Such a fun part of our Christmas, a tradition that we look forward to every year. What Christmas traditions do you have? 

 

Grammy’s BEST Cinnamon Roll Recipe

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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.