There’s something magical about Grandma’s cinnamon rolls that instantly brings comfort and warmth to any kitchen. These classic treats have been a beloved family favorite for generations, known for their soft, fluffy dough and rich cinnamon-sugar filling. Every bite melts in your mouth, topped with a creamy glaze that adds the perfect touch of sweetness.
We love sharing this timeless recipe because it’s simple to make yet delivers bakery-quality results right at home. Whether you’re baking for a special occasion or a cozy weekend breakfast, these cinnamon rolls never fail to impress. Let’s dive into the secrets that make Grandma’s cinnamon rolls so irresistible and learn how to recreate this delicious tradition in our own kitchens.
Ingredients
To recreate Grandma’s Cinnamon Rolls, we carefully choose simple yet rich ingredients that work together to build that classic soft dough, sweet cinnamon filling, and luscious glaze. Here’s everything we need to create these timeless treats from scratch.
Dough Ingredients
Our dough forms the soft and fluffy base of the rolls, lightly sweetened and perfectly tender.
- 1 cup whole milk, warmed to about 110°F (43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon fine sea salt
- 1 large egg, beaten
- 4 cups all-purpose flour, plus extra for dusting
Filling Ingredients
The rich filling gives our cinnamon rolls that iconic warm, spicy flavor and delightful texture.
- 1 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened to room temperature
Glaze Ingredients
Our classic glaze finishes the rolls with a sweet, creamy touch that melts over them while warm.
- 4 ounces cream cheese, softened
- ⅓ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 2–3 tablespoons whole milk, as needed for consistency
| Ingredient Type | Key Ingredients | Notes |
|---|---|---|
| Dough | Milk, yeast, sugar, butter, salt, egg, flour | Warm milk activates yeast |
| Filling | Brown sugar, cinnamon, butter | Use packed brown sugar for sweetness |
| Glaze | Cream cheese, butter, powdered sugar, vanilla, milk | Adjust milk to desired glaze thickness |
By assembling these ingredients carefully in order, we set the stage to bake the perfect batch of Grandma’s Cinnamon Rolls—soft, flavorful, and topped with silky icing.
Equipment Needed
To create Grandma’s Cinnamon Rolls exactly like hers, having the right equipment is essential. Proper tools ensure smooth preparation, consistent results, and that perfect soft texture we all crave.
Essential Kitchen Tools for Perfect Cinnamon Rolls
- Mixing Bowls: Use medium and large bowls to combine dough ingredients and to let the dough rise without mess.
- Whisk and Wooden Spoon: A whisk helps blend wet ingredients smoothly, while a sturdy wooden spoon handles the sticky dough.
- Measuring Cups and Spoons: Precise measurements are key for the soft dough and rich filling.
- Stand Mixer with Dough Hook (Optional): Speeds up kneading and ensures uniform dough texture but kneading by hand works too.
- Rolling Pin: For rolling the dough evenly into a rectangular shape, key to uniform roll thickness.
- Sharp Knife or Dough Cutter: To cut the rolled dough into even pieces without squashing.
- 9×13 Inch Baking Pan: Perfect size for arranging cinnamon rolls to bake with ideal spacing.
- Kitchen Thermometer: Ensures milk or butter is at the right temperature to activate yeast optimally.
- Plastic Wrap or Kitchen Towel: Covers dough while rising to keep moisture in and prevent drying.
- Wire Rack: Allows cinnamon rolls to cool evenly after baking before glazing.
- Mixing Spoon or Spatula: For combining glaze ingredients smoothly with no lumps.
Equipment Summary Table
| Equipment | Purpose | Importance Level |
|---|---|---|
| Mixing Bowls | Combine ingredients, proof dough | Essential |
| Whisk | Blend wet ingredients | Important |
| Wooden Spoon | Mix and knead dough | Important |
| Measuring Cups/Spoons | Precise ingredient measurements | Essential |
| Stand Mixer with Dough Hook | Kneading dough evenly | Optional (time saver) |
| Rolling Pin | Flatten dough to uniform thickness | Essential |
| Sharp Knife/Dough Cutter | Cut dough into rolls cleanly | Essential |
| 9×13 Inch Baking Pan | Bake rolls in ideal size and shape | Essential |
| Kitchen Thermometer | Check ingredient temperatures for yeast | Recommended |
| Plastic Wrap/Kitchen Towel | Cover dough during rise | Essential |
| Wire Rack | Cool rolls evenly after baking | Recommended |
| Mixing Spoon/Spatula | Mix glaze ingredients smoothly | Important |
Having this set of equipment ready allows us to follow the recipe steps confidently and focus on the joy of baking our Grandma’s Cinnamon Rolls without interruptions or substitutions.
Make-Ahead Instructions
To enjoy Grandma’s Cinnamon Rolls with minimal morning effort, we can prepare key steps ahead of time. This approach enhances the flavors and allows us to enjoy fresh, warm rolls without the wait.
Prepare and Refrigerate the Dough Overnight
- Mix and knead the dough according to the recipe until it is smooth and elastic.
- Place the dough in a lightly oiled bowl and cover it tightly with plastic wrap.
- Refrigerate the dough for 8 to 12 hours. This slow fermentation develops flavor and improves the dough’s texture.
- Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes before rolling out.
Assemble and Store Unbaked Rolls
- After rolling the dough and spreading the cinnamon-sugar filling, cut it into individual rolls.
- Place the rolls in a greased baking pan, leaving enough space to allow for rising.
- Cover the pan tightly with plastic wrap or foil.
- Store in the refrigerator for up to 24 hours before baking.
- When ready to bake, remove from the refrigerator and let the rolls rise at room temperature for 1 to 2 hours until doubled in size.
Bake or Freeze for Longer Storage
- To bake immediately after refrigerating: Preheat oven to 350°F (175°C). Bake for 25 to 30 minutes or until golden brown.
- To freeze unbaked rolls: Wrap the covered pan with an additional layer of aluminum foil. Freeze for up to 3 months.
- To bake from frozen: Thaw in refrigerator overnight, then let rise and bake as instructed.
| Step | Refrigeration Time | Room Temperature Rest | Notes |
|---|---|---|---|
| Dough fermentation | 8 to 12 hours | 30 minutes | Enhances flavor and dough elasticity |
| Assembled rolls before baking | Up to 24 hours | 1 to 2 hours rise time | Unbaked rolls can be stored fresh |
| Freezing unbaked rolls | Up to 3 months | Thaw overnight (fridge) | Freeze to extend storage |
| Baking temperature & time | N/A | Bake at 350°F / 25-30 min | Bake rolls until golden brown and firm |
Tip: Refrigerating the dough overnight slows yeast activity, giving us a richer taste and a tender, airy crumb.
Using these make-ahead instructions we can control our schedule yet still enjoy the aromatic, fresh-baked goodness of Grandma’s cinnamon rolls anytime.
Instructions
Follow these detailed steps to create Grandma’s Cinnamon Rolls with the perfect balance of softness, sweetness, and spice. Each phase focuses on building the roll’s signature texture and flavor.
Preparing the Dough
- Warm the milk to about 110°F (43°C) using a kitchen thermometer. It should feel warm but not hot.
- In a large bowl, sprinkle 2 1/4 teaspoons of active dry yeast over the warm milk. Let it sit for 5 minutes until it becomes frothy.
- Add 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 1 teaspoon salt, and 1 beaten egg to the yeast mixture. Whisk gently to combine.
- Gradually stir in 3 to 3 1/2 cups all-purpose flour, starting with 3 cups and adding more as needed to form a soft dough.
- Knead the dough by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until elastic and smooth.
- Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rest.
Making the Cinnamon Filling
- In a small bowl, combine 1 cup packed brown sugar with 2 tablespoons ground cinnamon.
- Soften 1/2 cup unsalted butter to room temperature and set it aside.
- This cinnamon-sugar mixture will be spread over the rolled dough and topped with the softened butter for that rich flavor.
Assembling the Rolls
- Roll the dough on a floured surface into a 16×12 inch (40×30 cm) rectangle.
- Spread the softened butter evenly over the rolled dough.
- Sprinkle the brown sugar-cinnamon mixture uniformly on top.
- Starting from the longer edge, roll the dough tightly into a log.
First Rise
- Transfer the dough log onto a baking sheet or work surface.
- Cover it with a towel and allow it to rise at room temperature for 20 to 30 minutes. This short rise helps the dough relax before slicing.
Shaping the Rolls
- Using a sharp knife or dough cutter, cut the dough log into 12 equal rolls, each about 1 1/2 inches thick.
- Place the rolls into a greased 9×13 inch (23×33 cm) baking pan, ensuring they are slightly spaced for expansion.
Second Rise
- Cover the pan with a towel or plastic wrap.
- Let the rolls rise for 1 to 1 1/2 hours at room temperature or until doubled in size.
- This rise is crucial for creating the fluffy, airy texture we associate with homemade cinnamon rolls.
Baking the Cinnamon Rolls
- Preheat the oven to 350°F (175°C).
- Bake the rolls on the middle rack for 25 to 30 minutes or until golden brown on top.
- Keep an eye on them to avoid over-baking, which can dry out the soft interior.
Preparing the Glaze
- In a mixing bowl, beat together the following until smooth:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Add up to 2 tablespoons milk, one tablespoon at a time, to achieve a silky pourable consistency.
| Ingredient | Amount |
|---|---|
| Cream cheese | 4 oz (115 g) |
| Unsalted butter | 1/4 cup (57 g) |
| Powdered sugar | 1 cup |
| Vanilla extract | 1/2 teaspoon |
| Milk | Up to 2 tbsp |
Glazing and Serving
- Remove the rolls from the oven and let them cool for 5 minutes on a wire rack.
- Generously spread the cream cheese glaze over the warm rolls.
- Serve immediately for the best flavor and texture.
- Enjoy the melt-in-your-mouth softness and the rich, buttery cinnamon spices that make these rolls so memorable.
Tips for Perfect Grandma’S Cinnamon Rolls
Achieving the perfect Grandma’s Cinnamon Rolls requires attention to detail and a few insider tips. Here is how we ensure every batch turns out soft, flavorful, and irresistibly delicious.
1. Use the Right Milk Temperature
Warm the whole milk to approximately 110°F (43°C) before adding the yeast. This temperature activates the yeast without killing it, ensuring a good rise. Use a kitchen thermometer to check — too cold slows yeast activity, too hot kills it.
| Milk Temperature | Effect on Yeast |
|---|---|
| Below 90°F (32°C) | Slow yeast activation |
| 110°F (43°C) | Ideal for activation |
| Above 130°F (54°C) | Yeast killed |
“Warm, not hot” is the rule we follow to get that fluffy dough every time.
2. Measure Ingredients Precisely
Weigh or use proper measuring cups for flour and sugar. Too much flour results in dense rolls. Too little creates sticky dough that’s hard to handle.
- Use cups/spoons for dry ingredients with level scoops
- Use a liquid measuring cup for milk and eggs
3. Knead the Dough Thoroughly
Knead the dough until smooth and elastic—about 8 to 10 minutes by hand or 5 minutes in a stand mixer with a dough hook. This strengthens gluten, creating the tender yet structured crumb.
4. First Rise: Patience Is Key
Let the dough rise in a warm draft-free spot until doubled — about 1 to 1.5 hours. Cover with a clean towel or plastic wrap to keep moisture in. This first rise develops flavor and lightness.
5. Roll Dough Evenly
Roll the dough into a uniform rectangle about 12 x 16 inches. Even thickness ensures consistent baking and nice spirals in each roll.
6. Spread Filling Generously but Evenly
Use softened butter and a mixture of packed brown sugar and ground cinnamon. Spread to the outer edges leaving a ½-inch border to avoid spilling during rolling.
7. Roll Tightly and Cut Neatly
Roll the dough from the long side into a tight log, helping maintain defined spirals. Use a sharp knife or floss to cut into even 12 rolls for uniform baking.
8. Second Rise for Fluffy Rolls
Place cut rolls in a greased pan, cover, and let rise again until puffy — about 30 to 45 minutes at room temperature. This step ensures soft, airy cinnamon rolls.
9. Bake at the Right Temperature
Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes. Rolls should be lightly golden on top and cooked through without drying out. Cover loosely with foil mid-bake if browning too fast.
10. Apply Glaze While Warm
Ice the rolls immediately after baking with cream cheese glaze for a creamy, melt-in-the-mouth texture. Warm rolls absorb the glaze beautifully.
By following these tips, we unlock the true magic of Grandma’s Cinnamon Rolls — tender dough, rich cinnamon layers, and luscious glaze for a bakery-quality treat right at home.
Storage and Reheating
To keep Grandma’s Cinnamon Rolls tasting fresh and delicious, proper storage and reheating are essential. Here’s how we ensure the rolls stay soft, flavorful, and ready to enjoy anytime.
Storing Freshly Baked Rolls
- Allow the cinnamon rolls to cool completely on a wire rack to prevent sogginess.
- Place the rolls in an airtight container or cover them tightly with plastic wrap.
- Store at room temperature for up to 2 days. This keeps the rolls soft and the glaze moist.
Refrigerating for Longer Freshness
- For storage beyond 2 days, refrigerate the cinnamon rolls.
- Wrap them individually in plastic wrap to prevent drying out.
- Store in an airtight container or resealable bag.
- They will stay fresh for up to 5 days in the refrigerator.
- Before serving, let them sit at room temperature for 20 minutes for softness.
Freezing for Extended Shelf Life
If we want to save our Grandma’s Cinnamon Rolls for longer:
- Cool rolls completely after baking.
- Wrap each roll tightly in plastic wrap.
- Place wrapped rolls in a large freezer-safe bag or airtight container.
- Freeze for up to 3 months without loss of flavor or texture.
| Storage Type | Duration | Storage Method |
|---|---|---|
| Room Temperature | Up to 2 days | Airtight container |
| Refrigeration | Up to 5 days | Wrapped + airtight container |
| Freezing | Up to 3 months | Wrapped + freezer-safe bag |
Reheating Instructions
To enjoy the taste and texture just like fresh out of the oven, follow these simple reheating steps:
-
Microwave Method (Quickest):
- Place one cinnamon roll on a microwave-safe plate.
- Cover loosely with a damp paper towel.
- Heat on high for 15-20 seconds, adding more time if needed.
- The damp towel helps maintain softness.
-
Oven Method (Best for Multiple Rolls):
- Preheat your oven to 350°F (175°C).
- Arrange rolls on a baking sheet.
- Cover rolls with foil to prevent excessive browning.
- Heat for about 10-15 minutes until warm through.
- Optional: Add a fresh layer of glaze after warming for extra indulgence.
“Reheating slowly with foil keeps our rolls moist and tender, just like Grandma made them.“
Tips for a Perfect Reheat
- Avoid overheating, which can dry out the rolls or harden the glaze.
- For frozen rolls, thaw overnight in the refrigerator before reheating.
- Reapply glaze after warming to enhance creaminess and flavor.
Following these storage and reheating tips guarantees that our Grandma’s Cinnamon Rolls remain irresistibly soft, fragrant, and ready to brighten any breakfast or snack time.
Conclusion
Baking Grandma’s Cinnamon Rolls is more than just making a sweet treat—it’s about creating warm memories and sharing a timeless tradition. With the right ingredients, tools, and techniques, we can bring that nostalgic bakery-quality flavor right into our own kitchens.
By following the recipe and tips, we ensure every batch turns out soft, flavorful, and perfectly glazed. Whether for a special occasion or a cozy weekend morning, these cinnamon rolls never fail to impress and satisfy.
Let’s keep this delicious family favorite alive and continue enjoying the comforting taste of Grandma’s homemade goodness.
Frequently Asked Questions
What ingredients are needed to make Grandma’s cinnamon rolls?
The dough requires whole milk, active dry yeast, granulated sugar, unsalted butter, salt, a beaten egg, and all-purpose flour. The filling uses packed brown sugar, ground cinnamon, and softened butter. The glaze combines cream cheese, unsalted butter, powdered sugar, vanilla extract, and milk for the right consistency.
What equipment do I need to bake these cinnamon rolls?
Essential tools include mixing bowls, a whisk, measuring cups and spoons, a rolling pin, and a sharp knife or dough cutter. A stand mixer with a dough hook, kitchen thermometer, and wire rack for cooling are also helpful for better results.
Can I prepare the dough ahead of time?
Yes! You can make the dough and refrigerate it overnight to enhance flavor. After assembling, store rolls in the refrigerator for up to 24 hours before baking, or freeze unbaked rolls for up to three months.
How do I achieve soft and fluffy cinnamon rolls?
Key tips include warming the milk to activate yeast, precise measuring, thorough kneading, proper rising times, rolling dough evenly, and baking at the right temperature. Applying glaze while rolls are warm adds extra softness.
How should I store leftover cinnamon rolls?
Let rolls cool completely, then store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days wrapped individually. For longer storage, freeze rolls for up to 3 months.
What’s the best way to reheat cinnamon rolls?
Microwave rolls briefly for a quick warm-up or use the oven for thorough reheating. Avoid overheating to maintain softness, and consider adding extra glaze after warming for a rich finish.
Why do you recommend using cream cheese glaze?
Cream cheese glaze adds a smooth, tangy sweetness that complements the cinnamon filling perfectly. Applied warm, it melts into a silky topping that enhances both the texture and flavor of the rolls.