This recipe is my great grandmother's recipe that I changed a little to be a less old-fashioned.

Bob

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
9 hrs
total:
9 hrs 45 mins
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Dough:
Filling:
Glaze (optional):

Directions

Instructions Checklist
  • Stir milk in a heavy saucepan over medium-high heat until milk starts to show small bubbles, steams, and reaches 85 to 100 degrees F (30 to 38 degrees C). Cool. Stir yeast into cooled milk.

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  • Melt 6 tablespoons butter in a saucepan over high heat; cook until butter is slightly browned, 2 to 3 minutes. Remove from heat and stir 2 tablespoons butter into melted butter. Stir mashed potatoes and 2/3 cup white sugar into butter until well combined.

  • Beat eggs in a small bowl; add to mashed potatoes mixture and stir well. Pour milk-yeast mixture into mashed potato mixture and stir with a wooden spoon.

  • Stir flour into potato mixture 1/2 cup at a time, stirring well with a wooden spoon after each addition, until a dough comes together. Turn dough out onto a floured work surface and knead until soft, 1 to 3 minutes. Lightly oil dough with canola oil, place dough in a bowl, cover the bowl with a clean, damp towel, and let rise in a warm place until doubled in size, at least 1 hour.

  • Melt 1/2 cup butter in a large saucepan over high heat; cook until browned, 2 to 3 minutes. Pour butter into a bowl. Add remaining butter, brown sugar, 1/2 cup white sugar, and cinnamon; mix until filling is well combined.

  • Roll 1/2 of the dough into a 1/4-inch thick rectangle. Spread 1/2 of the filling over dough rectangle. Cut dough width-wise into 12 equal strips. Roll up each strip and place in a greased 9x13-inch baking dish. Repeat with remaining dough and filling. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.

  • Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

  • Place rolls 4-inches apart on prepared baking sheets.

  • Bake in the preheated oven, rotating the baking sheets once, until golden and set, 11 to 13 minutes.

  • Whisk 2 teaspoons vanilla extract and corn syrup together in a bowl. Whisk confectioners' sugar and cream into corn syrup mixture until desired glaze consistency is reached. Drizzle glaze over cinnamon rolls.

Cook's Note:

For the best cinnamon rolls, when the recipe says to burn butter, cook the butter until it turns brownish color.

Nutrition Facts

176 calories; protein 2.2g; carbohydrates 25.2g; fat 7.5g; cholesterol 29.4mg; sodium 70.2mg. Full Nutrition
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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2018
I followed this recipe very closely only didn't burn the butter and decreased sugar to 1/3 cup and they turned out great! I also livened up the yeast by letting it sit in the bowl with the liquid and sugar for ten minutes before using it. I took half of the dough ball and made four big dinner rolls which were pieces of heaven for me and my family. In the morning I proofed the cinnamon rolls for 1.5 hours before baking (put a bowl of hot water in a closed oven with the cold covered rolls) which helped them rise. They tasted great also. Thanks for sharing your families recipe. Read More
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