Grandma’s Cinnamon Rolls

Okay…there is a bit of story with these incredible rolls of joy.   Growing up…we would go visit my Grandma and Grandpa Longwell every Christmas.   They lived in a small town in Kansas, called Bellville.  Both of my grandma’s, on my mom’s side and dad’s side, were amazing cooks (take a look at Red Velvet Cupcakes…my Grandma Summer’s recipe).  I remember so vividly…as soon as we would walk into Grandma and Grandpa Longwell’s house, the smell of freshly baked fruit pies, slow-cooked Swiss steak and potatoes, and freshly made cinnamon rolls overwhelmed your senses.  Wow.  What memories.  I have been working for a long time to re-create what she made in her amazing kitchen years ago.  She was one of the most beautiful and kind human beings I have ever known or met.  This recipe is my own verson…and I’ll never match her cinnamon rolls…but these are pretty good.  The smell takes me back to Bellville, Kansas every time.  Bake them and be blessed.

Cinnamon Rolls Dough
Cinnamon Rolls Dough – Proofing for about 1 hour in a warm place
Cinnamon Rolls with butter, cinnamon and sugar
Cinnamon Rolls with butter, cinnamon and sugar
Cinnamon rolls ready for the oven
Cinnamon rolls ready for the oven!
Cinnamon rolls
Ummm…yeah, that’ll do
Grandma's Cinnamon Rolls
Prep time
Cook time
Total time
These amazing pastries are inspired from the amazing cook, my Grandma Longwell. No one did them better. But these are pretty aweseom, too. I think Grandma would like them. Wish I could have made some for her! We just love Grandma's Cinnamon Rolls!
Recipe type: Breakfast
Cuisine: Breakfast
Serves: 8
  • Dough:
  • 1 package of active dry yeast (or 2¼ teaspoons)
  • ½ cup of warm water
  • ½ cup of scalded milk
  • ¼ cup sugar
  • ⅓ cup of unsalted butter, melted
  • 1 teaspoon of salt
  • 1 egg
  • 3 1/12 cups of all-purpose flour
  • Filling:
  • ½ cup of unslated butter, melted
  • ¾ cup sugar
  • 2 tablespoon s ground cinnamon
  • For Glaze:
  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons of hot water
  1. Pre-heat oven to 350 F
  2. In a small bowl, dissolve yeast in warm water and set aside.
  3. In a large bowl mix sugar, melted butter, salt and egg.
  4. Add 2 cups of flour and mix until very smooth.
  5. Add in the yeast mixture.
  6. Mix in remaining flour until dough is easy to handle.
  7. Knead dough on a lightly floured counter for about 5 to 8 minutes.
  8. Place in a greased bowl (use a little vegatable or olive oil).
  9. Cover with a kitchen towel and let rise until doubled in size...about 1½ to 2 hours.
  10. Once doubled in size...punch the dough down.
  11. Roll out on a floured surface into a 15x9-inch rectangle.
  12. Spread melted butter over the dough.
  13. Mix the sugar and cinnamon and then sprinkle over the buttered dough.
  14. Beginnng at the 15-inch side, role up the dough and pinch the edge together to seal.
  15. Cut 12 to 15 slices from the rolled dough.
  16. Coat the bottom of a baking dish wiht butter and sprinkle with sugar.
  17. Place roll slices close together in the pan and let rise until about doubled...approx another 45 minutes to an hour.
  18. Bake for about 25 minuter, or until lightly browned on top.
  19. Meanwhile, mix butter, powdered sugar, and vanilla.
  20. Add hot water, 1 tablespoon at a time, until the glaze reaches a smooth consistency.
  21. Spread over rolls that you have let cool for about 5 minutes.




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