Grandma’s Cinnamon Rolls



Flip it!

These were great! First time I made cinnamon rolls and they were fantastic. I was worried that storing them in the fridge overnight, then letting them sit for an additional rise didn’t quite work as I was expecting them to rise more, but I let them sit for over an hour, baked them and they were great, puffed up perfectly during baking. My family was thrilled. One comment: I might up the qty of raisins next time but that’s just personal preference. This is a keeper!

To save some time and energy, I mixed the dough in my bread machine through the 1st rising. (Steps 1 & 2). Then I added another tsp. of cinnamon and 1/2 tsp. nutmeg to the filling (to satisfy my family’s taste buds). No raisins or nuts this time. PERFECT!!!
These were amazing for Xmas morning. Added a few drops of fiori di Sicilia to the icing for a subtle infusion of citrus.
This was amazing!! I opted for whole wheat flour, the overnight option and swapped the butter for cream cheese in the frosting, and they were the best. Have eaten 2 this morning. Thank you for sharing 🙂

always in search of the best cinnamon roll recipe. Will try this soon. Love the photo! and your story. Thanks for sharing!!!

Ingredients:

3 Cups flour
1/4 Cup sugar

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