Grandma’s Cinnamon Buns

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IMG_3355 These are the essentially the same as Mom’s Cinnamon Rolls (after all, both recipes originated from the same person) but with one big and delicious difference.  When Grandma makes cinnamon rolls, she likes to add a thick, caramelly sauce to the bottom of the pan.  So each roll has a sticky bottom… and it really is to die for!  Grandma also likes to use lots of brown sugar inside the rolls. For me, this recipe is the dessert version of cinnamon rolls. They are incredibly rich and delicious.  I’d be curious to hear which you like better so let me know once you try both! IMG_3354_1

Grandma's Cinnamon Buns
  • Cinnamon Buns:
  • ½ recipe of sweet roll dough (see below)
  • 1 cup brown sugar
  • ½ cup sugar
  • ¼ cup butter
  • 2 Tb cinnamon
  • 1 cup brown sugar
  • ⅓ cup cream
  • Glaze:
  • 2-3 Tb softened butter
  • 2 Tb milk
  • powdered sugar
  • Whisk together using only enough powdered sugar to make it quite thin.
  • Grandma’s Sweet Roll Dough recipe:
  • 2 rounded Tb yeast
  • 1½ cups warm water
  • 1 cup warm milk
  • ⅔ cup sugar
  • ¼ cup shortening
  • 2 tsp salt
  • 4 eggs
  • 7-8 cups flour
  1. Beat all ingredients except flour until smooth. (I use a Kitchen Aid with paddle attachment.)
  2. Add flour until it cleans off edge of bowl. (Switch to a dough hook for this part.) Knead for 5 minutes (or 10 minutes by hand).
  3. Let it rise until double (about 2 hours, depending on the temperature of your kitchen).
  4. Punch dough down and allow to rise again.
  5. This time it will rise much faster so keep an eye on it!
  6. Punch dough down again and divide into 2 parts.
  7. Roll out dough into a long rectangle about ½ inch thick.
  8. Spread butter 1 inch from edge.
  9. Sprinkle with brown and white sugar and cinnamon.
  10. Roll up lengthwise.
  11. Slice using dental floss or very sharp knife - each roll about 1¾ inches thick.
  12. Heat 1 cup brown sugar and cream over low heat until melted.
  13. Pour into the bottom of a 9x13 inch pan.
  14. Place rolls over top of sauce.
  15. Raise until doubled in size.
  16. Bake at 350 degrees F for 20 minutes or until golden brown.
  17. Drizzle glaze over warm buns.



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