Grandma's Cinnamon Rolls
Prep time
Cook time
Total time
Recipe type: Cake, Bread
Cuisine: American
Serves: 13
  • 1 cup/ 240 ml milk
  • 1 package dried yeast (0.25 oz/ 7 g)
  • ½ teaspoon sugar
  • 3 ½ tablespoons lukewarm water
  • ½ egg
  • ⅓ cups + 1 tablespoon /80 g sugar
  • ½ tablespoon salt
  • 2 tablespoons oil
  • 3 cups/ 360 g all-purpose flour
  • ¼ stick/ 30 g butter
  • ½ cup/ 100 g sugar
  • 1 tablespoon cinnamon
  1. Pour the milk in a small pan and heat it until it beginns to bubble. Let cool for a while, them skim the top if necessary.
  2. Dissolve the yeast and the sugar in the lukewarm water and let stand for a few minutes, it should become bubbly.
  3. To correctly measure half an egg, weigh and whisk the egg in a small cup, then pour half of it (weigh it) to the cooled milk. Add the sugar, the salt, milk and oil and mix well with a beater. Add about half of the flour and the yeast mixture, mix well, add the rest of the flour, incorporate and start kneading. Knead the dough until soft and smooth adding a little bit more flour if necessary to keep the dough from sticking to your hands. Place the dough in a bowl, cover with a kitchen towel and let rise in a warm spot of the kitchen for about 15 minutes.
  4. Punch the dough down, cover again ad let rise until double in size. That should take about an hour, depending on how warm is the kitchen. (Mine was not so warm, so it took a bit longer, be sure it is double in size).
  5. Roll the dough on a floured surface. Melt the butter and brush the dough with it. Mix the sugar and cinnamon together and sprinkle the dough evenly with about ¾ of this mixture. Roll the dough and cut into slices, I had 13 slices.
  6. Butter a 9 x 13 inch/ 22 x 33 cm pan. Place the rolls in the pan, cover with a kitchen towel and let rise until double in size again. When risen, sprinkle them with the rest of the sugar-cinnamon mixture.
  7. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and bake the rolls for about 12 to 15 minutes until golden brown.
  8. Enjoy warm.
Recipe by It's all about home cooking at