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Granny's Grand Cinnamon Rolls
3 hours, 35 minutes
(1 hour, 15 minutes active)
Desserts
0 of 0
0
979 cal/serving
Granny's Favorite Cookbooks
Ingredients
  1. 1cup (≈237gestimated from: Water, tap, municipal [cup 8 fl oz]) Water warm
  2. 2packets (≈14.4gestimated from: Leavening agents, yeast, baker's, active dry [packet]) Active Dry Yeast
  3. 1tsp (≈4.2gestimated from: Sugars, granulated [tsp]) Sugar
  4. 1cup (≈245gestimated from: Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim) [cup]) Milk warm
  5. 2/3cups (≈133.3gestimated from: Sugars, granulated [cup]) Sugar
  6. 2/3cups (≈151.3gestimated from: Butter, salted [cup]) Butter, Salted melted
  7. 2tsp (≈12gestimated from: Salt, table [tsp]) Salt
  8. 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg slightly beaten
  9. 8cups (≈1000gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  10. 1/2cups (≈113.5gestimated from: Butter, salted [cup]) Butter, Salted melted
  11. 1 1/2cups (≈300gestimated from: Sugars, granulated [cup]) Sugar
  12. 3tbsp (≈23.4gestimated from: Spices, cinnamon, ground [tbsp]) Cinnamon, Ground
  13. 1/2cups (≈113.5gestimated from: Butter, salted [cup]) Butter, Salted melted
  14. 1/4cups (≈50gestimated from: Sugars, granulated [cup]) Sugar
  15. 2/3cups (≈151.3gestimated from: Butter, salted [cup]) Butter, Salted melted
  16. 4cups (≈480gestimated from: Sugars, powdered [cup unsifted]) Powdered Sugar
  17. 2tsp (≈8.4gestimated from: Vanilla extract [tsp]) Vanilla Extract
  18. 6tbsp (≈88.8gestimated from: Water, tap, municipal [fl oz]) Water hot
  19. 1/4cups (≈29.3gestimated from: Nuts, walnuts, english [cup, chopped]) Walnuts
Steps
  1. 1 In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside.
  2. 2 In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture.
  3. 3 Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes.
  4. 4 Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.
  5. 5 Roll onto floured surface into a 15x20 rectangle. Spread dough with ½ cup melted butter.
  6. 6 Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices.
  7. 7 Coat bottom of 9x13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
  8. 8 Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.
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