Grandma’s Cinnamon Rolls
There’s something timeless about the aroma of freshly baked cinnamon rolls drifting through the kitchen—it feels like home.
Grandma’s Cinnamon Rolls are more than just a sweet treat; they are a warm embrace in the form of soft, golden dough swirled with buttery cinnamon-sugar. Each roll carries layers of sweetness, spice, and nostalgia, the kind of comfort that only a family recipe can provide.
Whether served at a holiday breakfast, shared during cozy weekend mornings, or enjoyed fresh from the oven with icing melting into the swirls, these rolls transform simple ingredients into a moment of pure joy.
Why People Will Love Grandma’s Cinnamon Rolls:
Timeless comfort – These rolls evoke childhood memories and the warmth of family gatherings, offering comfort that feels both nostalgic and familiar.
Perfect balance of flavor – The sweet, caramel-like richness of brown sugar blends seamlessly with the warmth of cinnamon, creating a filling that is indulgent yet not overwhelming.
Soft, pillowy texture – The dough bakes into tender, fluffy layers that practically melt in your mouth, making every bite irresistible.
Homemade charm – Unlike store-bought rolls, these carry the personal touch of being made by hand, with love and care baked into every swirl.
Versatile enjoyment – They can be served plain, drizzled with icing, or even paired with a cup of coffee, tea, or hot cocoa, making them a treat that fits any occasion.
Key Ingredients
All-purpose flour provides the soft yet structured foundation, creating the tender, pillowy layers that make these rolls so inviting.
Butter is used both in the dough and filling, adding richness, moisture, and that melt-in-your-mouth quality.
Cinnamon and brown sugar form the heart of the filling, blending warm spice with deep caramel notes for an irresistible swirl of flavor.
Milk and egg bring softness, lightness, and a rich golden color, ensuring the rolls bake up fluffy and moist.
Baking powder offers a quick rise, giving the rolls their airy texture without the need for yeast.
Expert Tips:
Control the dough texture – The dough should be soft and slightly tacky but not sticky. If it feels too wet, sprinkle in a tablespoon of flour at a time; if too dry, add a splash of milk. This balance ensures fluffy rolls.
Chill for easier rolling – If the dough feels too soft to handle, let it rest in the fridge for 15–20 minutes. Chilled dough is easier to roll into a neat rectangle without sticking to your counter.
Spread the butter gently – For the filling, use softened—not melted—butter. Spread it with an offset spatula or the back of a spoon to create an even layer that holds the cinnamon-sugar mixture in place.
Cut rolls cleanly – Instead of a knife, use unflavored dental floss or kitchen twine to slice the log into even rolls. It prevents squishing the dough and keeps the spiral intact.
Don’t overbake – The rolls should be just golden on top and still soft in the center. Overbaking dries them out quickly. A good sign they’re ready is when the edges are lightly browned and the centers spring back when touched.
Rest before icing – If adding icing, let the rolls cool for 5–10 minutes first. This way the icing slightly melts into the rolls but doesn’t completely slide off, creating a glossy finish.
Flavor boost – Add a pinch of nutmeg or cardamom to the cinnamon-sugar filling for an extra layer of warmth and complexity.
Grandma’s Cinnamon Rolls
Ingredients
All-purpose flour – 3 cups, the base for a soft, fluffy dough
Granulated sugar – ¼ cup, lightly sweetens the dough
Baking powder – 2 tablespoons, helps the rolls rise and stay tender
Salt – 1 teaspoon, balances flavor
Unsalted butter – ⅓ cup, softened, for richness in the dough
Large egg – 1, adds structure and moisture
Milk – 1 ½ cups, brings the dough together and keeps it soft
Ground cinnamon – 4–5 tablespoons, warm spice for the filling
Brown sugar – 2 cups, packed, adds sweetness and caramel notes to the filling
Butter – ¾ cup, softened, to spread over the dough for the filling
Instructions
1. Make the dough
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the softened butter until the mixture resembles coarse crumbs.
In a separate bowl, beat together the egg and milk.
Slowly pour the wet ingredients into the dry, stirring until a soft dough forms.
2. Roll it out
On a lightly floured surface, roll the dough into a large rectangle about ¼ inch thick.
3. Add the filling
Spread the softened butter evenly across the dough.
Mix the cinnamon and brown sugar together, then sprinkle generously over the buttered surface.
4. Shape the rolls
Starting from a long side, roll the dough tightly into a log.
5. Cut into rolls
With a sharp knife, slice the log into 12 even pieces.
Arrange them in a greased baking dish, leaving a little space between each.
6. Rise and bake
Cover the dish with a clean kitchen towel and let the rolls rise in a warm place for about 30 minutes.
Meanwhile, preheat the oven to 375°F (190°C).
Bake for 25–30 minutes, or until the rolls are puffed and golden brown.
7. Serve warm
Allow the rolls to cool slightly before serving.
Drizzle with icing, if desired, and enjoy warm.
Important Notes When Making Grandma’s Cinnamon Rolls:
Flour matters – Use all-purpose flour for a balance of tenderness and structure. Bread flour can make the rolls chewier, while cake flour may make them too delicate and prone to collapsing. Stick with all-purpose for consistent, fluffy rolls.
Room temperature ingredients – Make sure the butter, egg, and milk are at room temperature before mixing. Cold ingredients can prevent the dough from coming together properly and may cause uneven rising.
Butter in the dough – Cutting softened butter into the flour mixture is key. This distributes fat evenly, creating a tender, biscuit-like base that still holds its shape after baking.
Even rolling is critical – Roll the dough to an even thickness of about ¼ inch. Uneven dough creates rolls that bake inconsistently—some too doughy, others too crisp.
Generous filling but not overloaded – The butter, cinnamon, and brown sugar filling should cover the dough completely, but avoid piling it on too thick or it will ooze out during baking, leaving gaps in the spirals.
Spacing the rolls – Place rolls in the baking dish with a little space between each one. They should expand and touch as they bake, creating soft edges but still maintaining individual rolls.
Rising environment – Letting the rolls rise in a warm, draft-free place ensures they puff properly. Covering them with a clean towel keeps the dough from drying out.
Timing of baking – Bake until just golden brown on top, not deeply browned. The inside continues to cook slightly after removal from the oven, so pulling them out at the right moment ensures a soft, pillowy texture.
Optional icing or glaze – Though not in the base recipe, adding a simple icing (powdered sugar + milk + vanilla) enhances sweetness and presentation. Apply while warm for a gooey melt-in effect, or when cooled for a neat, glossy look.
Best eaten fresh – Cinnamon rolls are at their peak the day they’re made. If storing, keep them covered at room temperature for 1–2 days or freeze tightly wrapped for longer storage.
How To Enjoy Grandma’s Cinnamon Rolls After Cooking:
Right After Baking
Rest before serving – Allow the rolls to cool for 5–10 minutes so the filling sets slightly. This prevents the sugar-butter mixture from running out too much when cutting or pulling apart.
Add the finishing touch – If using icing or glaze, drizzle it while the rolls are still warm so it seeps into the spirals, making every bite gooey and flavorful.
Best Pairings
Classic breakfast combo – Serve warm rolls with a hot cup of coffee, cappuccino, or café au lait. The bitterness of coffee balances the sweetness perfectly.
Kid-friendly treat – Pair with a glass of cold milk or hot cocoa for a comforting, nostalgic experience.
Elegant twist – Match with a chai latte or spiced tea; the cinnamon in the rolls harmonizes beautifully with warm spices.
Serving Ideas
Family-style – Place the baking dish in the center of the table and let everyone pull rolls apart. This adds to the cozy, communal feel.
Dessert platter – Slice the rolls in half and arrange on a serving board with fresh fruit, nuts, and a bowl of icing for dipping.
Indulgent upgrade – Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert version.
Storing & Reheating
Room temperature – Keep in an airtight container for up to 2 days. For best results, warm in the microwave for 10–15 seconds before eating.
Refrigerator – Store up to 4–5 days if iced. Warm gently before serving to restore softness.
Freezer – Freeze individually wrapped rolls (with or without icing) for up to 2 months. Reheat in the oven at 325°F (160°C) until warm.
Creative Enjoyment
Breakfast sandwich twist – Slice a roll in half and use it as “bread” for a sweet-and-savory sandwich with bacon or sausage.
French toast rolls – Dip leftover rolls in an egg mixture and cook like French toast for a rich, caramelized breakfast.
Holiday treat – Serve on festive mornings with extra glaze and sprinkles for a special touch.
Nutrition Information
For Grandma’s Cinnamon Rolls (per roll, based on 12 servings from the recipe):
Calories: 280 kcal | Total Fat: 11 g | Saturated Fat: 6.5 g | Monounsaturated Fat: 2.1 g | Polyunsaturated Fat: 0.7 g | Cholesterol: 45 mg | Sodium: 220 mg | Total Carbohydrates: 42 g | Dietary Fiber: 1.5 g | Sugars: 22 g | Protein: 4.5 g
Frequently Asked Questions:
Can I prepare the cinnamon rolls ahead of time?
Yes! You can assemble the rolls, cover the dish tightly, and refrigerate overnight. In the morning, let them come to room temperature for 30–40 minutes before baking. This makes them perfect for holiday breakfasts or brunch gatherings.
How can I make these rolls extra soft and fluffy?
Use room-temperature ingredients (butter, egg, and milk) and avoid overmixing the dough. Also, don’t overbake—the rolls should be just golden, not dry, to preserve their pillowy texture.
Can I use a yeast-based dough instead of baking powder?
Yes, though this recipe is designed as a quick no-yeast version. If you’d like a yeast dough, substitute baking powder with yeast, allow 1–2 rises, and you’ll get even lighter, more bread-like rolls.
What’s the best way to store leftovers?
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them briefly in the microwave or oven to restore softness. For longer storage, freeze individually wrapped rolls for up to 2 months.
Can I adjust the sweetness of the filling?
Absolutely! Reduce the brown sugar to 1–1 ½ cups if you prefer a less sweet roll, or add more cinnamon for stronger spice. You can also mix in chopped nuts or raisins for extra flavor and texture without increasing the sugar.
How do I know when the dough is mixed enough?
The dough should come together into a soft, slightly sticky ball. It should not be overly wet or crumbly. Avoid overmixing once the flour is incorporated—overworked dough can make the rolls tough instead of tender.
Why is it important to let the rolls rise before baking?
The resting rise allows the dough to relax and expand, giving the rolls a fluffier texture. Skipping or shortening this step will result in denser, less airy cinnamon rolls.
What’s the secret to rolling the dough evenly?
Lightly flour your work surface and rolling pin. Roll gently from the center outward, maintaining even thickness across the rectangle. Uneven rolling leads to lopsided rolls and uneven baking.
How can I prevent the filling from leaking out while baking?
Spread the butter evenly and leave a small border around the edges when sprinkling the cinnamon-sugar mixture. Roll the dough tightly, pinching the seam to seal. This keeps most of the filling inside the rolls.
How do I make sure the rolls bake evenly?
Place the rolls in the pan with a little space between each to allow expansion. Rotate the pan halfway through baking for even browning. Using a light-colored pan also helps prevent over-browning on the bottom.