Classic Family Cinnamon Rolls
These cinnamon rolls, a cherished family recipe dating back to the 1960s, are a delightful treat perfect for any occasion. Passed down from Aunt Joan, these rolls combine a tender, fluffy dough with a rich, caramelized topping and a cinnamon-sugar filling. While the directions are a bit rustic, with practice, you'll master these nostalgic rolls. Whether fresh or enjoyed from the freezer, their warm and gooey texture will bring joy to your family just as they have to ours for decades.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
yeast
2 packages (1/4 ounce each) or 4.5 teaspoons (activated in warm water)
warm water
1/2 cup (for activating yeast)
lukewarm milk
2 cups (scalded and cooled)
sugar
1/3 cup (to mix in dough)
vegetable oil
1/3 cup (none)
baking powder
3 teaspoons (none)
salt
1 teaspoon (none)
egg
1 (beaten)
flour
6.5 to 7.5 cups (added gradually)
milk
1/8 cup (used for spreading over rolled dough)
cinnamon
variable (to taste, sprinkled on filling)
sugar
1/2 to 3/4 cup (sprinkled on filling)
packed brown sugar
1.5 cups (for topping)
oleo or butter
3/4 cup (for topping)
Karo light corn syrup
3 tablespoons (for topping)
Instructions
1
Activate Yeast: In a large mixing bowl, dissolve the yeast in warm water and let stand for about 5 minutes until foamy. Add lukewarm milk, sugar, vegetable oil, baking powder, salt, and egg, mixing until combined with a spoon.
2
Mix Dough: Gradually add 6.5 to 7.5 cups of flour, mixing initially with a spoon and then with your hands until the dough starts pulling away from the sides of the bowl.
3
Knead Dough: Turn the dough onto a floured surface and knead for about 5 minutes, adding a little flour as needed until the dough is smooth and elastic.
4
First Rise: Warm a large bowl with hot water, dry, and then grease it. Transfer the dough to the bowl, cover, and let rise at room temperature until doubled in size, about 1 to 1.5 hours.
5
Prepare Topping: In a saucepan, cook brown sugar, and butter over medium heat until combined and smooth. Stir in light corn syrup and remove from heat. Divide the mixture evenly between two greased 9x12 pans.
6
Prepare Filling: Roll each half of the dough to approximately 12x18 inches. Lightly spread milk over the dough. Sprinkle a combination of between 1/2 to 3/4 cup sugar and a desired amount of cinnamon evenly over the surface. If desired, sprinkle raisins over the cinnamon-sugar mixture.
7
Shape Rolls: Roll up the dough tightly, starting from the long edge, creating a log. Cut into approximately 1.5-inch rolls. Arrange 12 rolls per pan on top of the topping mixture, leaving space for expansion.
8
Second Rise: Cover the pans with a clean kitchen towel and allow the rolls to rise again for 30 minutes to 1 hour, until nearly doubled.
9
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for about 30 minutes or until golden brown. Check after 20 minutes and cover with foil if the edges brown too quickly.
10
Unmold and Serve: Once baked, run a spatula along the edge and immediately invert onto a large surface to cool, allowing the caramel topping to coat the rolls. Serve warm or freeze for future enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Family Cinnamon Rolls?
They are a cherished, nostalgic recipe from the 1960s featuring a tender, fluffy dough with a rich caramelized topping and cinnamon-sugar filling.
Who originally created this cinnamon roll recipe?
This specific recipe was passed down from Aunt Joan and has been a family favorite for decades.
How long should the yeast be activated?
Dissolve the yeast in warm water and let it stand for about 5 minutes until it becomes foamy.
What ingredients are needed for the dough?
The dough requires yeast, warm water, lukewarm milk, sugar, vegetable oil, baking powder, salt, an egg, and flour.
How much flour is required for this recipe?
The recipe calls for between 6.5 to 7.5 cups of flour, added gradually until the dough pulls away from the bowl.
How long should I knead the dough?
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
How do I prepare the bowl for the first rise?
Warm a large bowl with hot water, dry it thoroughly, and then grease it before adding the dough.
How long does the first rise take?
The dough should rise at room temperature for approximately 1 to 1.5 hours, or until it has doubled in size.
What is in the caramel topping?
The topping is made by cooking brown sugar, butter (or oleo), and Karo light corn syrup in a saucepan until smooth.
What size pans should I use for baking?
The recipe yields enough rolls for two greased 9x12 inch pans.
How large should the dough be rolled out?
Each half of the dough should be rolled into a rectangle approximately 12x18 inches.
What is the purpose of spreading milk on the dough before filling?
A light spread of milk helps the cinnamon and sugar mixture adhere to the surface of the dough.
Can I add raisins to these cinnamon rolls?
Yes, raisins can be sprinkled over the cinnamon-sugar mixture before rolling the dough if desired.
How thick should the rolls be cut?
The dough log should be cut into rolls approximately 1.5 inches thick.
How many rolls should be placed in each pan?
Arrange 12 rolls per pan on top of the topping mixture, ensuring there is space for expansion.
How long is the second rise?
After shaping, let the rolls rise for 30 minutes to 1 hour, until they are nearly doubled.
What is the correct oven temperature for baking?
Preheat the oven to 350°F (175°C) before baking the rolls.
How long do the rolls need to bake?
The rolls typically bake for about 30 minutes or until they reach a golden brown color.
What should I do if the rolls are browning too fast?
Check the rolls after 20 minutes and cover them with foil if the edges are browning too quickly.
How should I handle the rolls once they are out of the oven?
Run a spatula along the edge and immediately invert the pan onto a large surface so the caramel topping coats the rolls.
Can these cinnamon rolls be frozen?
Yes, these rolls can be frozen for future enjoyment and they retain their quality well.
What type of corn syrup is recommended?
The recipe specifically recommends using Karo light corn syrup for the topping.
Is it okay to use butter instead of oleo?
Yes, the recipe allows for either 3/4 cup of oleo or butter for the topping.
How much cinnamon should be used in the filling?
The amount of cinnamon is variable and should be added to taste.
What is the texture of the finished rolls?
The rolls are known for being warm, gooey, tender, and fluffy.
What is the recommended serving style?
They are best served warm, allowing the gooey texture to be fully appreciated.
How much sugar is used in the dough versus the filling?
The dough uses 1/3 cup of sugar, while the filling uses between 1/2 to 3/4 cup.
What tags represent this recipe?
Tags include breakfast, brunch, family recipe, comfort food, baking, and sticky buns.
What type of yeast should be used?
The recipe calls for 2 packages (1/4 ounce each) or 4.5 teaspoons of yeast.
Is this recipe considered easy for beginners?
The directions are described as a bit rustic, but the recipe states that with practice, anyone can master these nostalgic rolls.