Imagine waking up on a lazy Sunday morning to the warm, inviting aroma of freshly baked cinnamon rolls wafting through your home. "Grandpa's Cinnamon Rolls Sunday" is not just a recipe; it's a cherished tradition that transforms any ordinary day into a delightful celebration of comfort and flavor. With each pillowy roll generously swirled with cinnamon and brown sugar, and topped with a luscious icing, these rolls are sure to become a family favorite. Get ready to impress your loved ones and create unforgettable memories as you dive into this simple yet irresistible recipe!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1 cup milk, warmed
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 large eggs
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- In a small bowl, warm the milk to about 110°F (43°C). Sprinkle active dry yeast over the warm milk and let sit for 5-7 minutes until it becomes foamy, indicating the yeast is activated.
- In a large mixing bowl, combine flour, sugar, and salt. Create a well in the center and add the activated yeast mixture, melted butter, and eggs. Mix until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- While the dough rises, prepare the filling by mixing ground cinnamon and brown sugar in a small bowl.
- Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 18x12 inches.
- Spread softened butter evenly across the rolled-out dough, then sprinkle the cinnamon-brown sugar mixture generously over the butter.
- Carefully roll the dough tightly from the long side, creating a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
- Place the rolls in a greased 9x13 inch baking pan, leaving a little space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
- For the icing, whisk powdered sugar with 2 tablespoons of milk until smooth. Drizzle over warm rolls before serving.
Tips
- Activate Your Yeast: Ensure your milk is warm but not too hot—around 110°F (43°C) is ideal. This temperature helps activate the yeast without killing it, leading to perfectly risen rolls.
- Knead Thoroughly: Knead the dough for at least 8-10 minutes. This develops the gluten, giving your cinnamon rolls that delightful soft and elastic texture.
- Warm Rising Environment: For the best rise, place your dough in a warm, draft-free area. You can turn your oven on for a minute, then turn it off and let the dough rise inside.
- Roll Evenly: When rolling out the dough, aim for an even thickness to ensure uniform baking. A rolling pin works best for achieving this.
- Cutting the Rolls: Use a sharp knife or dental floss to cut the dough into rolls. This method prevents squishing and keeps the layers intact.
- Don’t Rush the Second Rise: Allow the rolls to rise again after cutting them. This step is crucial for achieving that fluffy texture.
- Serve Warm: Drizzle the icing over the rolls while they’re still warm for the best melt-in-your-mouth experience. Enjoy them fresh out of the oven for maximum delight!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 45mg
