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.


Leah in Iowa said...

These look delicious!!

Denise said...

i would like to bite into some of those in cali!

Kara said...

Wish I could've had one! Maybe I'll be skinny enough to taste your mom's someday - the real thing (according to your kiddos) - JK - I'm sure yours are fantastic. Hey, maybe that can be my treat when I reach my goal weight - your cinnamon rolls. YEAH!!!!

Susan said...

post the recipe please

lindsey said...

can i place my order with you directly?

Shan said...

yum!!! Did you just buy the buttercream frosting already made???? I want to make these NOW (but I have to go to work - darn)

Dave and Jenni said...

Thank you SO much for sharing this recipe -- I've always wanted a good traditional cinnamon roll recipe. I'm gonna try this one on our next lazy Saturday!

nicole said...

i've got to try these. i have a good carmel roll recipe so i'll have to do the cinnamin rolls.

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