Food

Grandma Simmon’s Cinnamon Rolls

There is something about cinnamon rolls that makes me feel warm and fuzzy- it must be the strong association I have with cinnamon rolls and family.   My Grandma Simmons passed away when I was quite young so I don’t remember much about her, but I do remember the heavenly cinnamon rolls she was always making in the kitchen.  The family would gather to watch her and the sweet smells would burst out of the house.  Mom recalls grandpa saying there wasn’t enough cinnamon on the dough until he could smell it.  So right when you think you have added enough cinnamon go ahead and add a little bit more.

I do have one rule for making these cinnamon rolls– you must make them with a house filled with family or good friends!

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Sweet Roll Dough
Adapted by Betty Crocker Cookbook

  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 1/2 lukewarm milk (scalded then cooled)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening or butter, softened
  • 4 1/2 to 5 cups all-purpose flour
Cinnamon Roll Ingredients
  • 2 tbs butter (softened)
  • 1/4 c brown sugar
  • 1/2 c raisins
  • 2-3 tbs Cinnamon
  • 1/4 c chopped pecans
Cream Cheese Frosting Ingredients
  • 1 package (3oz) cream cheese, softened
  • 1 tbs milk
  • 1 tsp vanilla
  • dash of salt
  • 2 1/2 cup confectioners’ sugar

Directions

Dissolve yeast in warm water.  Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn ough onto lightly floured board; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn freased side up (at this point, dough can be refrigerated 3 to 4 days.)  Cover; let rise in warm place until double, about 2 hours (dough is ready if impression remains when touched.)

Roll dough into rectangle, 15×9 in; spread with butter.  Sprinkle dough with cinnamon, brown sugar, chopped pecans and raisins.  Roll up, begining at wide side.  Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into 1 inch slices.  Place slightly apart in greased glass baking pan.  Let rise until double in size (approx 1 hour).  Bake 25-30 minutes.

For the icing blend cream cheese, milk vanilla and salt.  Gradually add sugar, beating until frosting is smooth and of spreading consistency.  If necessary, stir in additional milk, 1 tsp at a time. Either pour the frosting over the freshly baked cinnamon rolls or let everyone add it on their own.

Once the dough rises flatten and paint wwith melted butter.

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Cover dough in brown sugar.

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Add raisins (or don’t- up to you!)

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

And then add lots of cinnamon- remember grandpas tip:  keep adding cinnamon until you can smell it.

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Roll up the dough (long ways).  I like using the type writer technique .
Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Slice in 1 inch pieces.

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Place in butter covered glass pan.  Let rise until double their size.Let rise until double in size (approx 1 hour).  Bake 25-30 minutes at 350 degrees.

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

For the icing mix together all the ingredients until smooth

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

I like to let everyone add the icing on their own so they can add as much as the want.  I also find the cinnamon rolls last longer if you keep them separate from the icing.

Grandma Simmon's Cinnamon Rolls via Vanilla & Velvet

Watch them disappear!

 

This article has 2 comments

  1. Pingback: My 6 Favorite Holiday Treats

  2. Toye

    I need to try this recipe. Everytime I have tried to make them from scratch in the past, they haven’t quite risen very high. :(

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