Easiest Way to Cook Perfect Cinnamon Rolls (Great Grandma's Recipe)

Cinnamon Rolls (Great Grandma's Recipe). These old-fashioned cinnamon rolls are made with a delicious cinnamon butter filling and topped with vanilla glaze, plus chopped nuts or raisins. Roll up and proceed with the recipe. The Spruce Eats uses cookies to provide you with a great user experience.

Those cinnamon rolls were exactly what I channeled while working on this recipe. I wanted to deliver a recipe for big, puffy, bakery-style cinnamon rolls. They used Cohen's Great Grandma Mary's recipe, and the end result was delicious! You can cook Cinnamon Rolls (Great Grandma's Recipe) using 16 ingredients and 20 steps. Here is how you cook that.

Ingredients of Cinnamon Rolls (Great Grandma's Recipe)

1. Prepare of (2) Cups Milk.
2. It's of (3/4) Cup honey.
3. It's of (2) Eggs.
4. You need of (1) Tsp salt.
5. Prepare of (7-8) Cups flour.
6. It's of (2 1/2) Tsp yeast.
7. It's of (3) Stick's butter, room temperature. (To be separated).
8. You need of (1/4) Cup warm water (120-130 degrees Fahrenheit).
9. It's of (1) Tsp sugar.
10. It's of (2 1/2) Cups powdered sugar.
11. You need of (2) Tsp vanilla extract.
12. You need of (1/2) Cup butter.
13. Prepare of (2 1/2) Tbsp milk.
14. You need of (1/2) Cup cinnamon.
15. It's of (1 1/2) Cup sugar.
16. It's of (1) Cup raisens.

Namaw (Cohen's Grandma Donna) and Cohen had a If you have a favorite cinnamon roll recipe that you want to share, please leave it in the Comments below. A couple of the products used in. Great recipe if you're not looking to spend hours waiting for dough to rise. I had absolutely no problem with this recipe and thought it turned out fantastic!

Cinnamon Rolls (Great Grandma's Recipe) instructions

1. In a medium pan add the 2 cups of milk. Heat just until it reaches 130 degrees Fahrenheit. Turn heat off. Add 1/2 stick butter and the honey. Mix well. Check temperature making sure it is at or below 130 degrees Fahrenheit. If it is, add the 2 eggs (The point here is not to be so hot that it cooks the eggs but warm enough to desolve the butter and honey). Mix well. Set aside for a minute..
2. In a large bowl add 3 cups of flour and 2 Tsp Salt. Set aside..
3. In a small bowl add 1/4 cup 120-130 degrees Fahrenheit water, the yeast and 1 tsp sugar. Mix well. Let froth 5 minutes..
4. Add the milk mixture to the bowl of flour. Add the yeast mixture on top of that. Beat with paddle attachment for 3 minutes. Replace paddle with dough hook. While it is kneading add remaining flour 1/2 cup at a time. Very important not to use to much flour. You want the dough ball a tad moist, not to dry. When you have dough the right consistency continue kneading on medium speed for 10 minutes..
5. Grease a large baking pan with butter and set aside..
6. Grease a large bowl with butter. Remove dough ball from mixer to a floured surface. Knead into a nice ball. Grease hands with butter, and throughly grease the dough ball. Set inside large greased bowl. Wash hands, cover dough with plastic wrap..
7. Let rise 1 hour. Until doubled..
8. Remove dough to a floured surface and knead 5 or so minutes. Form back into a ball. Grease well with butter. Replace back into large bowl. Wash hands and cover dough with plastic wrap..
9. Let rise again until doubled. About 40 minutes..
10. Place on floured surface. Knead a few times. With a rolling pin, flatten and shape into a nice rectangle about 1/2 inch thick. Spread 1 stick of the softened butter over the whole top..
11. Mix 1 1/2 Cups sugar, the 3/4 cup cinnamon in a small bowl. Sprinkle half of this mixture over the buttered dough. Add the raisens evenly over that..
12. Roll dough toward you evenly until it is a nice long tube. Now either measure or guess like I do and slice roll into 12 even circles. You don't want the large pan over filled so use ur judgement cutting the rolls to size. l usually have leftover dough,which I use later..
13. Place the 12 rolls side by side in the greased pan. With a brush spread a stick of the softened butter over the tops of the rolls. Over that spread evenly the remaining sugar/cinnamon mixture. Cover with plastic wrap and let rise until doubled. About 30 minutes..
14. Pre heat oven to 375 degrees Fahrenheit..
15. Remove plastic wrap. Place rolls in oven. Bake 40 minutes..
16. Place a clean cloth over a cutting board. (I do this for ease of clean up.).
17. When done remove pan of rolls from oven. Turn pan upside down on to clothed board. Remove pan leaving rolls. And being careful not to burn urself. I've done that more than once..
18. Let cool 30 minutes..
19. Mix the powdered sugar, 2 Tsp vanilla extract, 1/2 cup butter and the 2 1/2 Tbsp milk in mixer with wire whip attachment..
20. Spoon/spread over the cooled rolls,top and sides. Enjoy!.

I added a little bit of cinnamon and sugar into the batter itself (like some others recommended) It wasn't too sticky and rolled out perfect. NOTES: A friend's grandmother introduced Margaret Fox to these rolls. While still warm, drizzle evenly with. My great grandmother, Frances Bercher, was famous for her cinnamon rolls. She made these sweet, doughy buns for kaffeeklatsch, when the I've taken her recipe and made it my own, carrying on the cinnamon roll tradition for my family.