Good, But Not As Good As Grandmas

My kids love cinnamon rolls. 

They are a little persnickety when it comes to cinnamon rolls. 

They love their grandma's rolls.  All others fail in comparison.  If they have a cinnamon roll that is not made by their grandma I will hear "It was a good cinnamon roll but not as good as grandma's"

Yesterday was my last day of MOMS group for the year.  We were having a carb fest brunch so I decided to make my moms cinnamon rolls. 

I barely had the ingredients on the counter when I had three willing helpers at my side (it just warms this mamas heart that they love to bake). They have made the rolls numerous times with my mom and know the steps involved in making the rolls.  Each child gets their job and we cruise through the process of getting the rolls ready to bake.

dough rolled out

sprinkled with some brown sugar and cinnamon

the dough rolled and ready to be cut

morgan cutting out the rolls

rolls ready for baking

fresh out of the oven

frosted and ready for eating! yum!

The verdict on the rolls was their usual response "Good but not as good as grandma's"  I am not sure what grandma does differently but there is just something special about grandma's rolls.

** Updated: Here is the recipe:

2 pkgs dry yeast or 2 small squares compressed yeast 

2 c warm water (active dry yeast) or lukewarm water (compressed yeast)

1/2 c sugar

2 eggs beaten

1/2 c non fat dry milk, solid

6 c flour (approximate)

1 tbsp salt

1/2 c soft shortening

Soften yeast in water in a warm bowl.

Add sugar and beaten eggs.

Stir the dry milk into 3 c of flour. Add the flour mixture to the first mixture and beat vigorously until smooth.

Add salt and soft shortening.  

Gradually add remaining flour until a soft dough is formed.

Turn dough onto a lightly floured surface. Knead dough until it is smooth and velvety (5-10 minutes).

Cover it and let it rise until it doubles in bulk (about one hour)

Divide the dough into portions for rolling into rolls

Roll the dough into a rectangle.  Spread with melted butter. Then sprinkle with brown sugar and cinnamon.  Leave about a 1/2 inch around the edges for sealing.

Roll the dough up tightly, starting at the wide end. Pinch edges together to seal.

Cut into 1 inch slices (we use a piece of thread)

Place in a well greased 9 x13 pan. Let rise and bake in a 375 degree oven for 25-30 minutes.

Frost with buttercream frosting.

Enjoy!