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My grandma makesrolls that are out of this world and cinnamon rolls that make your mouth water and your tummy happy. I don’t make the cinnamon rolls very often because they’re addicting and not exactly healthy. But they sure are a treat, so I wanted to share them with you.
You basically start with my grandma’s roll recipe to get your dough.
GRANDMA RAMONA’S ROLL RECIPE
Ingredients
- 2 eggs and water to equal 1 1/2 cup
- 1/2 cup butter
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 4 cups flour (my Grandma prefers Gold Medal, I use whatever is on sale)
- 1/4 cup powdered milk
- 2 teaspoons rounded yeast
Directions
- Add two eggs to a big measuring cup, add warm water until the level reaches 1 1/2 cups. Pour into bread machine (see bread machines on Amazon).
- Add butter (I warm mine first), salt, sugar, flour and powdered milk to bread machine – in that order
- Make a well in the top of your ingredients and add your yeast
- Turn the bread machine ondoughsetting (this just makes the dough, it doesn’t bake it)
- My bread machine takes two hours.
- After dough is done, take it out of bread machine and set it on counter, cover and let rise for 30 minutes, covered. Should look a little something like this when it’s done:
Now that you have your dough ready – here’s what you need to do to make cinnamon rolls:
Get some serious counter space (clean) and roll out your dough into a big rectangle. It’s doesn’t have to be perfect, mine kinda looked like the state of Washington. I didn’t measure it, sorry – but I’m guessing 20-24 inches wide and maybe 16 inches tall? Just guessing here – but basically you want to make a pretty big rectangle.
Now that you’re dough is rolled out, you need to cook up the gooey insides. . .
On the stove top, in a sauce pan, combine:
1/2 cup honey
3/4 cup brown sugar
1 tsp of cinnamon (more or less to taste)
Heat on low heat until gooey. Be careful not to let it burn.
Meanwhile, in the microwave melt about a half-stick of butter and preheat your oven to 350 degrees.
Using a silicon brush (or your clean hands) spread the melted butter out onto the dough. Then spread out the gooey brown sugar and honey mixture. If you want nuts – add those too. I like to think of it as one big party – and it should look a little something like this:
Then we get to the “roll” part of the cinnamon roll. Start on the long end closest to you and you will start to tightly roll up the dough onto itself.
Roll it all the way up. You should end up with one HUGE roll. Find the very middle of the roll and cut it straight through. I use a pastry thingy (see picture below) but a knife should work just fine. Once you’ve cut in the middle you should have two long pieces – cut those two pieces both in half. Now you have four pieces – cut those both in half, and so on.
You should end up with about a 12-15 rolls and by cutting it this way (middle, then halves of each) – they should be all about the same size.
Then you are going to take a greased baking pan. I used my Pampered Chef baking stone dish (about 9×13) and you’re going to lay each roll out. The two little end pieces that you cut off the roll, can be squeezed together in a corner.You are getting so close!
Then bake this puppy for about 30 – 35 minutes at 350 degrees or until the tops look golden brown. . .
Then for the fun part. . .while it’s still warm, you’re going to put a cookie sheet on top of this. Wear oven mitts and be very, very careful.
And then you’re gonna wanna flip it. All that gooey goodness that seeped to the bottom of the baking dish is now covering your rolls. Ta dah!
If you must, let it cool before eating. These are great to make and share with friends and neighbors. My mother-in-awe (yes, she is awesome) is watching the kids this weekend so we can get some yard work done (fun, fun) – so I sent a batch with the kiddos. My grandma freezes hers and you just take them out to thaw and pop them in the microwave for a short time to get them gooey again.
I hope you enjoy them as much as we do. . . .
Does your family have favorite recipes from Grandmas or Grandpas? Do you have a favorite breakfast recipe you’d like to share?
FAQs
Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it's messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.
What happened to Kroger Ooey Gooey cinnamon rolls? ›
The cinnamon rolls are the latest seasonal treat to be discontinued as Kroger recently revealed that it stopped selling its store-brand eggnog. Shoppers were also left bemused when Kroger said it had stopped selling Private Selection's hot pineapple ginger and rum barbecue sauce.
What's the difference between a cinnamon bun and a cinnamon roll? ›
But are they really that different from cinnamon buns? Yes: the difference lies in how they're formed. While buns are braided and rolled to create a more traditionally bun-like result, cinnamon rolls are, as the name suggests, rolled to form a spiral that contains all the oozy butter and brown sugar filling.
What does pouring heavy cream over cinnamon rolls do? ›
The heavy cream absorbs the cinnamon, sugar, and butter that leaks from the insides of the rolls as they bake to create a glorious cinnamon sugar syrup for the bottom of your rolls.
Is heavy cream the same as heavy whipping cream? ›
According to the labeling standards of the Food and Drug Administration, heavy cream is a cream with no less than 36% milk fat. It may also be called heavy whipping cream (1). In contrast, whipping cream has a slightly lower milk fat content, 30–36%. It may also be called light whipping cream (2).
Is melted butter or softened butter better for cinnamon rolls? ›
It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.
What happens if you let cinnamon rolls rise too long? ›
Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.
What happens if you use too much butter in dough? ›
Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.
Why is my cinnamon roll gummy? ›
Don't Overbake Cinnamon Rolls
Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.
Do canned refrigerated cinnamon rolls go bad? ›
Canned dough, such as Pillsbury cinnamon rolls, can last for a certain period of time in the fridge. While it is always best to consume them before the expiration date, they can still be safe to eat for some time after that date if stored properly.
Cini-Minis
These were miniature cinnamon buns that came with an icing dipping sauce. The BK Cini-Minis debuted in 1998 and were officially discontinued in 2016. They paired well with a coffee for breakfast, or could just as easily serve as the icing on the cake after your Whopper combo meal.
What is slang for cinnamon roll? ›
(slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.
Why are Cinnabon cinnamon rolls so good? ›
The baked-good giant lists three components that set them apart from other retailers: fresh-baked dough, cream cheese frosting, and a proprietary blend of cinnamon (Makara).
What is the fancy name for cinnamon rolls? ›
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America.
How does heavy cream affect baking? ›
While heavy cream does not work well in baked goods, it can be used to thicken sauces, soups, sour cream and puddings. It's also a great ingredient to make whipped cream, mousse, pastry fillings, ice cream and frosting.
What does heavy cream do in baking? ›
Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache. Heavy cream is also great for making ice cream and soup. Whipping cream is a bit lighter since it contains less fat than heavy cream, and has about 30 to 36 percent milk fat.
Why do you use heavy cream in baking? ›
It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.
How do you keep cinnamon rolls from drying out when baking? ›
Just before baking your cinnamon rolls, pour a bit of heavy cream over them in the pan (use ¼ cup to ½ cup for every 6 cinnamon rolls). The cream absorbs into the rolls as they bake, making them ultra moist and gooey (in a good way!).
