Gram's Old-Fashioned Cinnamon Rolls
A story (because what’s a blog without one?):
Snow in April calls for cinnamon rolls, a hot cup of coffee, and snuggling up on the couch with a book (currently reading Pachinko, in case you were wondering). Not just any cinnamon roll will do, though. Gram’s cinnamon rolls have always been the best. They are simple and sweet and can bring comfort to any grey, dreary day. Their sweet, simple qualities aren’t what makes them the best. It’s the memories of standing at Gram’s counter that make them special and so much sweeter, of course.
Gram’s small kitchen counter produced big meals and even bigger memories. It was crowned by two large windows that overlooked the drive, a big field, and the pines that she planted when they first moved to the farm. It’s funny because, toward the end of her life, she decided she hated those pines. She kept talking about having them removed but she wouldn’t dare do it while Grandpa was alive, as he was kind of fussy about change and about trees.
I’m secretly glad she never got around to it, even after he passed, because a lot of my favorite memories are were tied to those pines, literally. That’s where my sister and I would tie up our horses when we’d come in for lunch, or keep them still to give them baths with the hose. It is also where my Grandpa tied up my very first feedbag swing. Nothing says fun like having the flesh ripped from your little kid thighs as you leap onto your trusty (and seriously scratchy) feedbag steed to swing into the sunset. Well, there’s that and eating old-fashioned cinnamon rolls.
I loved my time with Gram as we stood by that window. I vividly remember our chatter about the birds at the feeder. She always ensured the feeder was overflowing with fresh sunflower seeds. We always had our bird book nearby as we rolled out the homemade dough and prepared it for its rich, sugary filling. That’s the foundation of a grandma, birds and baked goods.
Here’s what you’ll need to get rolling (bun puns!):
Foundation Sweet Dough:
3 and 1/2 teaspoons yeast
1/2 teaspoon of salt
1/2 cup of warm water - think baby bottle warm
1 cup of milk - room temperature
1/2 cup of white sugar
1/3 cup of butter - room temperature
2 eggs - room temperature
5 cups of flour
Filling:
4 tablespoons brown sugar
4 tablespoons butter
1 and 1/2 teaspoons cinnamon
Glaze:
I just threw it together, honestly. Mix it all together in a bowl and voila! Glaze!
2 cups of confectioner’s sugar
2 teaspoons vanilla
1/4 teaspoon cinnamon
4 tablespoons coconut milk
Let's make some dough, ya'll:
Mix the yeast, water, salt, and one tablespoon of the sugar in a large bowl. Add two cups of flour and mix until it’s a soft, spongy dough. Work it into a ball and put into a lightly greased bowl. Cover the bowl with plastic wrap and set aside somewhere warm. Let rise for one hour.
Heirloom Tip: I put my covered dough on top of the stove while I was using the oven and stove top to make dinner. It provided a warm and toasty spot for my dough to rise.
While it is rising, let the milk and eggs come to room temperature. After the hour is up, add the milk, butter, eggs, and remaining sugar. Mix until it becomes dough once again. Let rise again for about another hour.
You’re going to notice that I use my hands. You can use a fancy mixer and dough hook if that’s what floats your boat, but frankly using my hands is more fun for me and lets me experience childhood all over again.
Preheat your oven to 400 degrees.
Once the dough is ready, dust your cutting board with flour and roll it out until about 1/4 inch thick. Don’t forget to dust your rolling pin with flour too, it makes for easier rolling.
Slather four tablespoons butter all over the surface of the dough. Again, I used my hands. Mix your cinnamon and sugar together in a bowl and sprinkle the mixture all over the buttered dough. I used Gram’s recommended measurements but can’t remember her measuring much of anything, so you can go wild with the sugar and spice if that’s your thing!
Roll the dough tightly working from side to side and then pinch the seam to keep it rolled tight.
Cut crosswise into the roll so that you have two-inch thick slices. Grease your pan (I used ghee, but you can use butter or shortening, too) and arrange the rolls, cut side up, starting in the middle.
Bake in the oven for 20-25 minutes or until done. Depending on your oven, you’ll want to keep an eye on them, no one likes burnt old-fashioned cinnamon rolls!
I let my cinnamon rolls cool for about 5 minutes before I dumped the glaze on. Some people will tell you to wait until they are cooled, but ain't nobody got time for that (or the patience). Besides, why would you want a cool cinnamon roll?
Dig in and enjoy. And if you have kiddos, for the love of Pete, let them use their hands!