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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grandma Sanders Cinnamon Rolls Recipe

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This recipe for Grandma Sanders Cinnamon Rolls is from Tiefenbrunn Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread:
2 sticks butter
1½ cup milk
½ cup sugar
1 tsp salt
2 pkgs of Fleischmann's Rapid Rise yeast
2 eggs
6 cups flour
cinnamon, sugar, brown sugar mixture

Icing:
2 cups powdered sugar
2 tbsp butter
brewed coffee
Directions:
Directions:
Bread:
1. Mix 1 stick butter, 1½ cups milk, ½ cup sugar, 1 tsp salt in a pan and scalled (do NOT boil.)
2. Let mixture cool completely.
3. In separate bowl, add ¼ cup of warm (not hot) mixture with 2 pkgs of yeast.
4. Once mixed completely, add yeast mixture back into full pan of warm (barely) mixture.
5. Add 2 eggs
6. Add 6 cups of sifted flour
*may have to remove from mixture and finish mixing by hand
7. Place in large bowl, cover with towel and let raise for 1 hour in warm area.
8. Remove from bowl, punch down and roll out into a rectangle
9. In a separate bowl, mix cinnamon, sugar and brown sugar to taste.
10. Melt 1 stick of butter and dump on rolled out bread. Spread evenly.
11. Fully over melted butter with cinnamon/sugar/brown sugar mixture spread evenly.
12. Roll the rectangle length-wise (hot dog style) and slice into ¾" or 1" slices.
13. Place on baking sheet, cover with towel and raise for 1 hour.
14. Bake on 350º for 15-20 minutes.

Icing:
1. Mix 2 cups of powdered sugar with 2 tbsp of melted butter.
2. Add brewed black coffee enough to make icing the thickness desired.
3. Drizzle icing over baked cinnamon rolls.
Personal Notes:
Personal Notes:
A Christmas staple in the Tiefenbrunn house! It wouldn't feel like Christmas without them!

 

 

 

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