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Grandma’s Cinnamon Rolls

Grandma's Cinnamon Rolls
Cinnamon rolls like Grandma used to make! Hot coffee and maple flavor give the glaze an extra-special flavor.
Yield 24 rolls




  • 5 3/4 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons table salt
  • 3/4 cup milk
  • 3/4 cup water
  • 1/4 cup unsalted butter (room temperature)
  • 2 large eggs (room temperature)


  • 1/3 cup unsalted butter (melted)
  • 1/2 cup chopped nuts
  • 3/4 cup granulated sugar
  • 2 tablespoons cinnamon


  • 2 cups powdered sugar
  • 1/2 teaspoon maple flavor
  • 3 tablespoons unsalted butter (melted)
  • 3 to 4 tablespoons hot coffee (or hot milk)


  • Make the dough: In a stand mixer fitted with a paddle attachment, add 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture; blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare Filling: Combine sugar, nuts, and cinnamon; set aside.
  • Punch down dough. Divide into 2 equal parts. On lightly floured surface, roll or pat each half to a 12×9-inch rectangle. Brush each part with half of melted butter; sprinkle half of filling over dough. Starting with 12-inch side, roll up tightly; pinch edges to seal. Cut into 12 slices. Place in two greased 13×9-inch pans. (Alternatively, place in four greased 9- or 10-inch pie pans.) Cover; let rise until indentation remains after lightly touching side of roll.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. To prevent over-browning, place tented foil over rolls the last 5-10 minutes of baking.
  • Prepare Glaze: Combine all glaze ingredients; blend until smooth. Drizzle over hot rolls; cool.


Photo by Fake Ginger.

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Review & Comments

Sarah Peterson | Reply

In the first step, when adding the yeast…do you just add it in dry (no need to activate it in warm water first)?

Red Star Yeast | Reply

Hi Sarah,

Yes, that is correct, our active dry yeast does not need to be proofed it can be added in with your dry ingredients. When added to dry ingredients your liquid temperature needs to be 120-130F for proper rehydration.

Happy Baking!

Ida Patterson | Reply

First off these are the best cinnamon roll recipe I have ever made!! Can these be frozen unbaked then baked? I would love to keep some in the freezer.

Red Star Yeast | Reply

Hi Ida,

I have not tried freezing them for this recipe but I think you can. I would cover them in plastic wrap and then foil to protect them for freezer burn.
Defrost at room temperature and wait till they double in size before baking.

Happy Baking!

Ida Patterson | Reply

5 stars
Thank you for the suggestion on how to freeze them before baking. I am going to try freezing 4 of them to see if this works. If it doesn’t work I won’t feel bad about 4. I will let you know how they are in the next few weeks.

deb | Reply

5 stars
What is the best way to make ahead Grandma’s Cinnamon Rolls ,that Christmas morning I can bake them with little effort
Thank you

This recipe has been my families favorite for years. My daughters are now grown with children of there own. They thought this recipe was from my mother….. so funny the day they asked for the recipe. It took them awhile to hear what I was saying that it was Red Star’s Grandma’s Cinnamon rolls 🙂

Red Star Yeast | Reply

Hi Deb,

You can absolutely make them the night before. Once you form them in step 5. Cover them with plastic wrap and place in the refrigerator. In the morning take them out and let them proof until indentation remains after lightly touching side of roll. This may take around 1:30 to 2 hours.

Happy Baking!

Chris | Reply

5 stars
I can’t say enough good things about these cinnamon rolls. They are so delicious and they are very easy to make!

Gerry Sonday | Reply

Can you use regular flour instead of bread flour??

Red Star Yeast | Reply

Hi Gerry,
Bread flour is ideal, but if you are in a pinch you can use all-purpose flour. If using AP flour, start with 1/4 cup less water and add back in if needed. Note that the volume may not be as big using AP flour compared to bread flour.
Happy baking!

History and Traditions | | Reply

[…] back, cinnamon rolls are huge in our family […]

Joyce Boese | Reply

5 stars
This is my go to recipe for cinnamon rolls. My family and friends fight over them. 5 stars for sure!!!

Anonymous | Reply

5 stars
Excellent! I made these for my family and they loved them. I frosted them with cream cheese frosting. They have a nice texture and not dry. I will make these again.


I made these for the 1st time this morning. My mom who made lots of sweet rolls in her day (she is almost 103) said they were as good as she made They were easy==and soooooo good. I just spread soft butter on them and did not melt it.

E | Reply

4 stars
I checked the rolls at the 20 minute mark and they were slightly overdone than I wanted. Good recipe though.

Harkhut | Reply

5 stars
I have been making these rolls since 1994 and they are AWESOME! ! Everyone loves them.

Marla | Reply

5 stars
I absolutely love these rolls. I let them blossom over night and they come out perfect in the morning. Also, you can use hazelnut or almond extract in place of the maple to give it that extra nut flavor. You will not go wrong with these rolls.

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