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Granny Smith's Cinnamon Rolls
Jean from Smith & Truslow
12 rolls
2.5 hours
30 minutes
American
Breakfast
These homemade cinnamon rolls come straight from Granny Smith's recipe card, "oleo" and all. A soft, fluffy yeast dough is spread with butter, sprinkled with brown sugar and our organic cassia cinnamon, rolled up, sliced and baked until golden. They take a little patience while the dough rises, but the smell of cinnamon filling the kitchen makes every minute worth it. A perfect weekend breakfast or holiday morning treat.
Ingredients
Dough
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (105-110°F)
- ¼ cup sugar
- 2 Tablespoons oleo, softened (Yup! - right from the old recipe card! - Butter for you youngins)
- 1 egg
- 1 teaspoon salt
- 3 ¼- 3½ cups flour
Filling
- 4 Tablespoons butter, softened
- ¾ cup brown sugar
- 3 tablespoons organic cinnamon
Directions
Dissolve the yeast in the warm water and let stand 5 minutes, until foamy.
Stir in the sugar, softened butter and egg.
Add the salt and 2 cups of the flour and beat until smooth.
Knead in the remaining flour until the dough is smooth and easy to handle, about 5 minutes.
Place in a greased bowl, cover and let rise in a warm spot until doubled, about 1 hour.
roll dough out into large rectangle
Roll the dough into a large rectangle, about 12 x 18 inches. Spread with the softened butter.
Mix the brown sugar and cinnamon and sprinkle evenly over the dough.
Roll up tightly starting from a long edge. Cut into 12 slices and place in a greased 9 x 13-inch pan.
Cover and let rise again until doubled, about 1 hour.
Bake at 350°F for 22-25 minutes, until golden brown.
