Grandma’s Cinnamon Rolls

My grandma was one of the first people, other than my mom, I spent a lot of time with in the kitchen. She was such a great cook and it seemed like she was always making something delicious. Every once in awhile she would make these cinnamon rolls and her house would smell like heaven.

Grandma’s Cinnamon Rolls

Prep Time

-  

Cook Time

25 minutes

Serves

-  

This is another recipe in our series form Martina McBride’s new cookbook, Martina’s Kitchen Mix: My Recipe Playlist for Real Life.

“My grandma was one of the first people, other than my mom, I spent a lot of time with in the kitchen. She was such a great cook and it seemed like she was always making something delicious. Every once in awhile she would make these cinnamon rolls and her house would smell like heaven.”

©2018 by Oxmoor house: Martina’s Kitchen Mix: My Recipe Playlist for Real Life. Photo courtesy of Oxmoor House. Photographer: Victor Protasio, Food Stylist: Mary Claire Britton, Prop Stylist: Claire Spollen.

Ingredients

  • 1 (1⁄4-ounce) package dry yeast
  • 1/2 teaspoon plus 1/4 cup sugar
  • 1/2 cup warm water (100° to 110°F)
  • 1 cup milk at room temperature
  • 1/4 cup shortening
  • 1/2 teaspoon kosher salt
  • 4 cups all-purpose flour
  • 1/2 cup softened butter
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon

Vanilla Glaze

  • 4 tablespoons butter, melted
  • 4 tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Preparation

  • 1 Combine the yeast, 1⁄2 teaspoon of the sugar, and warm water in a mixer fitted with the dough attachment; let stand 5 minutes or until bubbly.
  • 2 Stir together the remaining 1⁄4 cup sugar, milk, shortening, and salt. Add to the yeast mixture, beating at medium speed until combined. Beat in the flour at medium-low speed, 1 cup at a time, until a soft dough forms.
  • 3 Turn the dough out onto a well-floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease the top. Cover the dough with plastic wrap, and let rise in a warm (80° to 85°F) place, free from drafts, 1-2 hours or until doubled in size.
  • 4 Punch the dough down. Turn the dough out onto a lightly floured surface, and roll into a 16x12-inch rectangle (about 1⁄4-inch thick). Spread with the softened butter, leaving a 1-inch border around the edges.
  • 5 Stir together the brown sugar and cinnamon; sprinkle evenly over the top. Roll up the dough jelly-roll fashion, starting at 1 long end. Cut into 16 (1-inch-thick) slices, using a serrated knife. Transfer the slices, cut sides down, to a lightly greased 13x9-inch baking dish. Cover and let rise in a warm (80° to 85°F) place, free from drafts, 30-45 minutes or until doubled in size.
  • 6 Preheat the oven to 350˚F.
  • 7 Bake for 20-25 minutes or until golden brown. Drizzle the glaze over the warm rolls.

Vanilla Glaze

  • 1 Whisk together the butter, milk, powdered sugar, and vanilla in a medium bowl.
  • 2 Makes about 1 cup.

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