Classic Cinnamon Sticky Rolls
This timeless recipe has been a cherished family treasure since the 1960s, passed down from my Aunt Joan who perfected the art of making cinnamon rolls. These delightful sticky rolls boast a rich, buttery topping that melts in your mouth. Although the directions are not precise, if you're familiar with baking, you'll surely find them rewarding. Ideal for festive occasions or any day you want to indulge, these rolls promise a nostalgic taste of old-fashioned comfort.
24
Servings
250
Calories
16
Ingredients
Ingredients
Active dry yeast
4 1/2 teaspoons
Warm water
1/2 cup
Lukewarm milk
2 cups (scalded and cooled)
Sugar
1/3 cup
Vegetable oil
1/3 cup
Baking powder
3 teaspoons
Salt
1 teaspoon
Egg
1
Flour
6 1/2 - 7 1/2 cups (added gradually)
Milk
1/8 cup (for brushing)
Ground cinnamon
to taste
Sugar for filling
1/2 to 3/4 cup
Packed brown sugar
1 1/2 cups (for topping)
Butter
3/4 cup (for topping)
Karo light corn syrup
3 tablespoons
Nuts
optional (chopped)
Instructions
1
In a large mixing bowl, dissolve yeast in warm water. Let it stand until frothy.
2
Add the lukewarm milk, sugar, vegetable oil, baking powder, salt, and egg. Stir the mixture until well combined.
3
Gradually add flour, starting with 6.5 cups, and mix until a dough forms. Knead on a floured surface, adding more flour as needed, until dough is smooth and elastic (approximately 5 minutes).
4
Warm a large bowl by rinsing it with hot water, then dry and lightly grease it. Place the dough in the bowl, turning once to coat. Cover and let rise until doubled in size, about 1-2 hours.
5
For the topping, combine brown sugar and butter in a saucepan. Cook over medium heat until smooth, then remove from heat and stir in corn syrup.
6
Divide the syrup evenly between two greased 9x13-inch pans. If desired, add chopped nuts on top of the syrup in each pan.
7
Once dough has doubled, divide it in half. Roll each half into an oblong shape, approximately 12x18 inches.
8
Brush the surface with milk and sprinkle with sugar and cinnamon. Roll up the dough tightly from the long side to form a log.
9
Cut each log into 12 pieces and place them in the prepared pans on top of the syrup.
10
Cover and let rise again until the rolls are puffy and fill the gaps, about 30 minutes to 1 hour.
11
Preheat the oven to 350°F (175°C).
12
Bake rolls for approximately 30 minutes, checking after 20 minutes. If edges brown before the center is done, cover with foil and continue baking.
13
Once baked, run a spatula around the edge of the pan and invert rolls onto a board, allowing the syrup to drizzle over the top.
14
Cool completely before wrapping or enjoy them warm. These rolls can be frozen and thawed for later enjoyment.
Nutrition Information
10g
Fat
33g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Classic Cinnamon Sticky Rolls recipe?
This timeless recipe is a family treasure from the 1960s, passed down from Aunt Joan.
How many servings does this recipe yield?
This recipe makes 24 servings.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the rolls need to bake?
The rolls should bake for approximately 30 minutes, checking them after 20 minutes.
Can these cinnamon rolls be frozen?
Yes, these rolls can be frozen and thawed for later enjoyment.
How much flour is required for the dough?
The recipe calls for 6.5 to 7.5 cups of flour, added gradually.
What are the ingredients for the sticky topping?
The topping consists of 1.5 cups of packed brown sugar, 3/4 cup of butter, and 3 tablespoons of Karo light corn syrup.
How long should the dough rise the first time?
The dough should rise until doubled in size, which typically takes 1 to 2 hours.
How long is the second rise after the rolls are shaped?
The second rise takes about 30 minutes to 1 hour, or until the rolls are puffy and fill the gaps.
What size pans are recommended for this recipe?
You should use two greased 9x13-inch pans.
How do I prepare the milk for the dough?
The 2 cups of milk should be scalded and then cooled until lukewarm.
What type of yeast is used in this recipe?
The recipe uses 4.5 teaspoons of active dry yeast.
How long should I knead the dough?
Knead the dough for approximately 5 minutes until it is smooth and elastic.
Are nuts included in these sticky rolls?
Chopped nuts are optional and can be added on top of the syrup in the pans if desired.
What should I do if the edges brown before the center is done?
If the edges brown too quickly, cover the pans with foil and continue baking.
How do I finish the rolls after baking?
Run a spatula around the edge of the pan and invert the rolls onto a board so the syrup drizzles over the top.
What are the nutritional facts per serving?
Each serving contains 250 calories, 10g of fat, 33g of carbohydrates, and 5g of protein.
How do I roll out the dough?
Divide the dough in half and roll each half into an oblong shape, approximately 12x18 inches.
What is used for the filling inside the rolls?
The surface is brushed with milk and sprinkled with sugar (1/2 to 3/4 cup) and ground cinnamon to taste.
Into how many pieces should each dough log be cut?
Each log should be cut into 12 pieces, for a total of 24 rolls.
What kind of oil is used in the dough?
The recipe uses 1/3 cup of vegetable oil.
Does this recipe use baking powder?
Yes, it uses 3 teaspoons of baking powder in addition to the yeast.
How do I activate the yeast?
Dissolve the yeast in 1/2 cup of warm water and let it stand until it becomes frothy.
Can I serve these rolls warm?
Yes, they are excellent served warm or can be cooled completely before wrapping.
What is the primary flavor profile of these rolls?
They offer a nostalgic taste of old-fashioned comfort with a rich, buttery cinnamon topping.
How do I prepare the bowl for the dough rise?
Warm a large bowl by rinsing it with hot water, dry it, and then lightly grease it.
What type of corn syrup is specifically mentioned?
The recipe specifies Karo light corn syrup.
Is salt included in the dough?
Yes, the dough contains 1 teaspoon of salt.
How much sugar goes into the dough itself?
There is 1/3 cup of sugar in the dough mixture.
How do I prepare the topping on the stove?
Combine brown sugar and butter in a saucepan and cook over medium heat until smooth before adding corn syrup.