There is something so comforting about a pan of warm cinnamon rolls filling the kitchen with that sweet, buttery aroma. These rolls rise into soft pillows of dough, each swirl melting with cinnamon sugar as they bake. Every time I make them, I'm transported right back to slow weekend mornings with my grandma, when we would lean over the counter and sneak a taste of the filling before rolling it up.
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This recipe for Grandma's Cinnamon Rolls brings back that same cozy magic with simple ingredients and a dough that stays tender for days. If you have been craving a homemade treat that feels warm and nostalgic, this is the one to start with. Ready to make a batch together? Let's get baking.
Why You'll Love This Recipe
- Soft, tender dough that bakes up beautifully
- The perfect balance of cinnamon, sugar, and buttery richness
- Creamy frosting that settles into every warm swirl
- Beginner friendly and reliable
- Freezer friendly and great for make ahead mornings
INGREDIENTS
For the dough
- ¼ cup warm water (110 to 115 degrees F) plus 1 teaspoon granulated sugar
- 1 package (2 ¼ teaspoons) active dry yeast
- 5 tablespoons granulated sugar
- 3 tablespoons shortening
- 1 ¼ teaspoons salt
- 1 cup whole milk, scalded and cooled
- 1 large egg, room temperature
- 4 to 5 cups all purpose flour, spooned and leveled
The filling
- 4 tablespoons butter, softened
- ¾ cup packed brown sugar
- 1 ½ tablespoons ground cinnamon
The cream cheese frosting
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
Ingredient Notes and Substitutions
- You can replace shortening with softened unsalted butter for a richer flavor.
- Either dark or light brown sugar works. Dark sugar adds a deeper caramel note.
- The milk should be warm but never hot when added to the dough mixture.
INSTRUCTIONS
1. Activate the yeast
Whisk the warm water with 1 teaspoon sugar until the sugar dissolves. Sprinkle the yeast over the top and gently stir. Let it rest 5 to 10 minutes until the surface becomes foamy.
2. Prepare the base of the dough
Place the sugar, shortening, and salt in a heatproof bowl. Pour the scalded milk over the top and whisk until everything blends. Set aside until the mixture feels warm and no longer hot.
3. Start building the dough
Mix in 2 cups of flour until smooth. Add the yeast mixture and the egg. Stir well. Add 2 more cups of flour and continue mixing. Add extra flour a spoonful at a time until the dough becomes soft and manageable.
4. Knead
Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. If it feels slightly tacky, that is perfect. The dough should feel lively and warm in your hands.
5. First rise
Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for about 1 hour or until doubled.
6. Shape
Punch down the dough and roll it into a 12 by 18 inch rectangle. Spread the softened butter across the surface. Mix the brown sugar and cinnamon in a bowl, sprinkle evenly, and gently press it into the dough.
7. Roll and cut
Starting at the long side, roll the dough into a tight log. Slice into 12 equal rolls and place them in a greased 9 by 13 pan. Cover and let rise for about 45 minutes.
8. Bake
Preheat the oven to 375 degrees F. Bake the rolls for about 25 minutes, covering with foil after 10 to 15 minutes to prevent overbrowning. The centers should look set and soft.
9. Prepare the frosting
Beat the cream cheese and butter until smooth. Mix in the powdered sugar and vanilla. Add milk until the frosting becomes silky and spreadable.
10. Frost
Spread the frosting on the warm rolls so it melts into every swirl. Serve while still soft and tender.
Pro Tips for Success
Top Tip
- If the dough feels tight when rolling, let it rest for a few minutes.
- A warm, turned off oven makes a great proofing spot.
- Slice the log with a serrated knife for clean layers.
- For extra gooey centers, spread a bit more butter on the dough before rolling.
Storage and Reheating
- Store covered at room temperature for 2 days or refrigerate up to 4 days.
- Reheat in a 300 degree oven for 8 to 10 minutes.
- Freeze baked, unfrosted rolls for up to 3 months.
Make Ahead and Freezing
Shape the rolls, place them in the pan, and refrigerate overnight. In the morning, let them sit at room temperature for 45 to 60 minutes before baking. You can also freeze shaped rolls before the final rise and thaw overnight in the refrigerator.
Tips and Variations
- For a lighter sweetness, reduce the brown sugar by a couple tablespoons.
- Add a teaspoon of maple extract to the frosting for a fall twist.
- Add soaked raisins before rolling if you like extra texture.
- A pinch of nutmeg in the filling adds warmth.
FAQs
Yes. Mix it directly into the flour and skip the blooming step.
They likely needed a longer rise. The dough should feel airy and puffy before baking.
Yes. The dough is soft and very easy to mix by hand.
Avoid overbaking and keep the dough rolled tightly.
📖 Recipe
Grandma's Cinnamon Rolls
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
There is something so comforting about a pan of warm cinnamon rolls filling the kitchen with that sweet, buttery aroma. These rolls rise into soft pillows of dough, each swirl melting with cinnamon sugar as they bake. This recipe brings that cozy, nostalgic feeling with a tender dough and creamy frosting that's perfect for weekend mornings.
Ingredients
- ¼ cup warm water (110 to 115 degrees F) plus 1 teaspoon granulated sugar
- 1 package (2 ¼ teaspoons) active dry yeast
- 5 tablespoons granulated sugar
- 3 tablespoons shortening
- 1 ¼ teaspoons salt
- 1 cup whole milk, scalded and cooled
- 1 large egg, room temperature
- 4 to 5 cups all purpose flour, spooned and leveled
- 4 tablespoons butter, softened
- ¾ cup packed brown sugar
- 1 ½ tablespoons ground cinnamon
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Whisk the warm water with 1 teaspoon sugar until the sugar dissolves. Sprinkle the yeast over the top and gently stir. Let it rest 5 to 10 minutes until the surface becomes foamy.
- Place the sugar, shortening, and salt in a heatproof bowl. Pour the scalded milk over the top and whisk until everything blends. Set aside until the mixture feels warm and no longer hot.
- Mix in 2 cups of flour until smooth. Add the yeast mixture and the egg. Stir well. Add 2 more cups of flour and continue mixing. Add extra flour a spoonful at a time until the dough becomes soft and manageable.
- Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for about 1 hour or until doubled.
- Punch down the dough and roll it into a 12 by 18 inch rectangle. Spread the softened butter across the surface. Mix the brown sugar and cinnamon, sprinkle evenly, and gently press into the dough.
- Starting at the long side, roll the dough into a tight log. Slice into 12 equal rolls and place in a greased 9x13 pan. Cover and let rise for about 45 minutes.
- Preheat the oven to 375°F. Bake for about 25 minutes, covering with foil after 10 to 15 minutes to prevent overbrowning.
- Beat the cream cheese and butter until smooth. Mix in the powdered sugar and vanilla. Add milk until the frosting becomes silky and spreadable.
- Spread the frosting on the warm rolls so it melts into every swirl. Serve warm.
Notes
Store covered at room temperature for 2 days or refrigerate up to 4 days. Freeze baked, unfrosted rolls up to 3 months. Reheat in a 300°F oven for 8 to 10 minutes. Shape ahead and refrigerate overnight or freeze before final rise. Add maple extract or raisins for variation. Slice dough with serrated knife for clean layers. Avoid overbaking for soft centers.
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Serving Suggestions
These rolls are perfect for cozy brunches, lazy Sundays, or holiday mornings. Pair them with hot coffee, fresh fruit, or a simple egg dish. They also make a lovely afternoon treat with tea.
Nutrition and Notes
About 280 to 320 calories per roll depending on frosting. Makes 12 soft cinnamon rolls. Tested multiple times to get the dough as light and tender as possible.
Reader Reviews or Testimonials
One reader shared that she made them for Christmas morning and the entire pan disappeared before the coffee finished brewing.
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