My grandma makes rolls that are out of this world and cinnamon rolls that make your mouth water and your tummy happy. I don’t make the cinnamon rolls very often because they’re addicting and not exactly healthy. But they sure are a treat, so I wanted to share them with you.
You basically start with my grandma’s roll recipe to get your dough.
GRANDMA RAMONA’S ROLL RECIPE
- 2 eggs and water to equal 1 1/2 cup
- 1/2 cup butter
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 4 cups flour (my Grandma prefers Gold Medal, I use whatever is on sale)
- 1/4 cup powdered milk
- 2 teaspoons rounded yeast
- Add two eggs to a big measuring cup, add warm water until the level reaches 1 1/2 cups. Pour into bread machine (see bread machines on Amazon).
- Add butter (I warm mine first), salt, sugar, flour and powdered milk to bread machine – in that order
- Make a well in the top of your ingredients and add your yeast
- Turn the bread machine on dough setting (this just makes the dough, it doesn’t bake it)
- My bread machine takes two hours.
- After dough is done, take it out of bread machine and set it on counter, cover and let rise for 30 minutes, covered. Should look a little something like this when it’s done:
Now that you have your dough ready – here’s what you need to do to make cinnamon rolls:
Get some serious counter space (clean) and roll out your dough into a big rectangle. It’s doesn’t have to be perfect, mine kinda looked like the state of Washington. I didn’t measure it, sorry – but I’m guessing 20-24 inches wide and maybe 16 inches tall? Just guessing here – but basically you want to make a pretty big rectangle.
Now that you’re dough is rolled out, you need to cook up the gooey insides. . .
On the stove top, in a sauce pan, combine:
1/2 cup honey
3/4 cup brown sugar
1 tsp of cinnamon (more or less to taste)
Heat on low heat until gooey. Be careful not to let it burn.
Meanwhile, in the microwave melt about a half-stick of butter and preheat your oven to 350 degrees.
Using a silicon brush (or your clean hands) spread the melted butter out onto the dough. Then spread out the gooey brown sugar and honey mixture. If you want nuts – add those too. I like to think of it as one big party – and it should look a little something like this:
Then we get to the “roll” part of the cinnamon roll. Start on the long end closest to you and you will start to tightly roll up the dough onto itself.
Roll it all the way up. You should end up with one HUGE roll. Find the very middle of the roll and cut it straight through. I use a pastry thingy (see picture below) but a knife should work just fine. Once you’ve cut in the middle you should have two long pieces – cut those two pieces both in half. Now you have four pieces – cut those both in half, and so on.
You should end up with about a 12-15 rolls and by cutting it this way (middle, then halves of each) – they should be all about the same size.
Then you are going to take a greased baking pan. I used my Pampered Chef baking stone dish (about 9×13) and you’re going to lay each roll out. The two little end pieces that you cut off the roll, can be squeezed together in a corner. You are getting so close!
Then bake this puppy for about 30 – 35 minutes at 350 degrees or until the tops look golden brown. . .
Then for the fun part. . .while it’s still warm, you’re going to put a cookie sheet on top of this. Wear oven mitts and be very, very careful.
And then you’re gonna wanna flip it. All that gooey goodness that seeped to the bottom of the baking dish is now covering your rolls. Ta dah!
If you must, let it cool before eating. These are great to make and share with friends and neighbors. My mother-in-awe (yes, she is awesome) is watching the kids this weekend so we can get some yard work done (fun, fun) – so I sent a batch with the kiddos. My grandma freezes hers and you just take them out to thaw and pop them in the microwave for a short time to get them gooey again.
I hope you enjoy them as much as we do. . . .
Does your family have favorite recipes from Grandmas or Grandpas? Do you have a favorite breakfast recipe you’d like to share?