American Alps Ranch | small angus cattle ~ big grass-fed taste

Grandma Mary Lou’s Cinnamon Rolls

Posted: January 07, 2014 By BrendaPalmer Category(s): Desserts
Cinnamon rolls with glaze.

Not only are these cinnamon rolls delicious, they make the whole house smell heavenly. There is a decided difference of opinion at our house about raisins or nuts being included, so we make half with raisins and half with nuts. 

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Grandma Mary Lou’s Cinnamon Rolls


2 pkg. dry yeast
1 cup warm water
1 cup milk
2 ½ tsp salt
5 cups flour
3/4 cup butter
3 TBS sugar
3 TBS butter
3 cups brown sugar
1/2 cinnamon
1 cup raisins
1 cup nuts - chopped

3 TBS butter
1 cup powdered sugar
1/2 tsp vanilla
3 TBS or so milk


Sprinkle yeast in warm water, let stand until dissolved. Heat milk (do not boil) and pour into large mixing bowl with 3 TBS sugar, salt and 3 TBS butter. Cool to lukewarm and add yeast water, stir. Add 3 cups flour and beat 5 minutes. Gradually add enough remaining flour to make a soft dough. Knead until smooth and no longer sticky; about 10 minutes. Place in a buttered bowl, cover with tea towel and let rise in warm place until doubled in size, about 1 and 1/2 hours.
Punch dough down, turn onto floured board.  Divide in half, roll each half out into a rectangle shape. Butter top, sprinkle liberally with brown sugar, cinnamon, raisins and/or nuts. Roll up long side, slice into 1 inch rolls and place in a buttered 9x13 pan. Let rise until doubled; about 45 minutes. Bake at 325 degrees for 25 – 30 minutes until light golden brown. Let cool a bit, then drizzle with glaze while warm.

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