This is my Grandma’s cinnamon roll recipe AND is our family’s very MOST favorite cinnamon roll recipe of all time! I have tried others, but I always come back to hers. It’s my favorite and the cinnamon rolls look so pretty when they are done.

So, by popular demand, here is her recipe, along with the way I cut and form the cinnamon rolls, so you can get the beautiful twisted look too. Also, if my Grandma, Aunts, or cousins spy this post, just know, I know that my twist is not quite the way I have seen some of you do. 🤣 Not purposefully, but this is the way mine has evolved over the years.

Grandma’s Cinnamon Roll Recipe

Ingredients

2 cups whole milk

1 cup butter

1/2 cup hot water

2 Tablespoons yeast

1 Teaspoon Salt

1 Teaspoon Sugar

1 Cup sugar

3 eggs

Approx. 10 cups flour

Filling:

1 1/2 cups Sugar

Cinnamon

1 cup Melted Butter

Frosting:

3 Tablespoons Butter

2-3 Tablespoons Milk

2 Teaspoons vanilla

Powdered Sugar (until the frosting becomes runny, but also sort of frosting-ish)😆 It’s not a thick frosting and it’s not as thin as a glaze, somewhere in between. I can pour this frosting on/drizzle it across all the cinnamon rolls when I finish.

Directions:

Heat the milk and 1 cup of butter on the stove (until melted), then set it aside.

In a small bowl, add yeast, water, and 1 Tablespoon sugar. Mix these ingredients and set aside

Next, beat in mixer—eggs, 1 cup of Sugar, salt and 1 1/2 cups of flour and mix together

Pour milk mixture into the mixer and add 2 cups flour. Mix altogether (like 10 seconds).

Next add the Yeast mixture and 2 cups of flour. Mix again

Add 4-5 cups of flour (add more or less depending on how sticky your dough looks)

Turn the mixer on and if the dough is mixing up nicely and is pulling away from the edges of the bowl and coming together, let it mix for 5-7 minutes. (If your dough is too wet, add more flour and keep mixing)

Your dough should be slightly tacky to the touch

Once your dough is mixed, put it in a bowl, cover it with a towel and set it aside and let it rise for an hour

Then punch it down and let it rise again for 30 minutes

Gather your ingredients for the filling:

Divide your dough in half

Roll the dough flat into a rectangle shape

Brush the melted butter onto the dough (no exact amount, just cover the dough with a good amount)

Sprinkle Sugar across the butter (no exact amount, but about 3/4 cup), just be sure it seems like enough and covers all the dough

Next sprinkle cinnamon across the sugar (again, not an exact amount, but it should be a good amount and look something like the pictures below)

Next fold the top 1/3 down (see photos below)

Fold the bottom 1/3 up (see photos below)

Next using a pizza cutter, cut 1 inch strips on the dough

Take one of your strips of cut dough and stretch, twist, and wrap it around itself and tuck/pinch the end down (See the video below)

Place the roll in a greased 9×13 dish

Repeat until all your dishes are full. This recipe should make about 36 rolls (3—9×13 dishes)

Set them aside and let them raise (about 30 mins)

Then bake them (one dish at a time) at 350 degrees for 20 mins. You may need to bake them longer or shorter. I have had to adjust the baking length in every house we have moved to).

Mix your frosting/glaze together.

When they are still hot and just out of the oven drizzle them with the frosting.

Hope you enjoy these delicious cinnamon rolls as much as our family does

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