Grandma’s Cinnamon Rolls
Few things warm the heart quite like a tray of freshly baked cinnamon rolls wafting through the kitchen. Grandma’s Cinnamon Rolls are the perfect blend of pillowy-soft dough, buttery cinnamon-sugar filling, and golden edges that make every bite irresistible. They’re not just a treat—they’re a memory of home, love, and comfort baked into every swirl.
Why People Will Love This Recipe
Homemade comfort – Nothing compares to the aroma and taste of cinnamon rolls baked from scratch.
Rich flavor layers – Sweet brown sugar and cinnamon meet buttery dough for the ultimate indulgence.
Soft and fluffy texture – Tender rolls with just the right chew make them bakery-worthy.
Family tradition – This recipe feels timeless, the kind you’ll want to pass down through generations.
Versatile treat – Perfect for breakfast, brunch, or dessert, and easily dressed up with icing or glaze.
Key Ingredients
All-purpose flour – The foundation of the dough, ensuring a soft, fluffy bite.
Butter – Both in the dough and filling, it adds richness and tenderness.
Brown sugar & cinnamon – The heart of the filling, bringing sweetness and warmth.
Milk & egg – Add structure, moisture, and richness to the dough.
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
Dough texture matters – If the dough feels sticky, sprinkle in a little extra flour; if too dry, add a splash of milk.
Rolling tip – Keep the dough evenly thick when rolling for consistent baking.
Spacing in the pan – Leave room between rolls; they’ll expand while baking.
Serve fresh – These rolls taste best warm, straight out of the oven.
Optional icing – A simple glaze of powdered sugar, milk, and vanilla makes them even more decadent.
Nutrition Information
(per roll, approx. 1 of 12)
Calories: 320 kcal | Total Fat: 13 g | Saturated Fat: 8 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 45 mg | Sodium: 280 mg | Total Carbohydrates: 47 g | Dietary Fiber: 2 g | Sugars: 25 g | Protein: 5 g
Frequently Asked Questions:
1. Can I add icing to these cinnamon rolls?
Yes, a classic powdered sugar glaze or cream cheese frosting makes them extra special.
2. Can I make these rolls ahead of time?
Yes. Assemble the rolls, cover tightly, and refrigerate overnight. In the morning, let them rise at room temperature for about 30 minutes before baking.
3. Do they freeze well?
Absolutely. Bake, cool completely, and freeze in an airtight container. Reheat in the oven at 300°F (150°C) until warmed through.
4. Can I add nuts or raisins to the filling?
Yes, chopped pecans, walnuts, or golden raisins add extra texture and flavor.
5. How long will they stay fresh?
Stored in an airtight container, they’ll stay soft for 2–3 days at room temperature.
6. Do I need a stand mixer to make the dough?
No, this dough comes together easily by hand. A stand mixer can make it quicker, but it’s not necessary.
7. How do I keep the rolls from unrolling while baking?
Roll the log tightly, and when slicing, use a sharp knife or dental floss for clean cuts.
8. What if my dough doesn’t rise enough?
Make sure your baking powder is fresh. Also, let the rolls rest in a warm, draft-free area before baking.
9. Can I substitute whole wheat flour?
Yes, but replace only half the flour to avoid dense rolls. A half-and-half blend of all-purpose and whole wheat works best.
10. How do I prevent the bottoms from over-browning?
Bake on the middle rack and consider placing a baking sheet under the pan to shield the bottoms from direct heat.