Grandma Delsie's Cinnamon Rolls

Recipe Rating:
 12 Ratings
Serves: 20-30 depending on desired size
Cooking Method: Bake

Ingredients

EVERY TIME I BAKE THESE FOR MY
FAMILY, MY FIRST MEMORY OF THESE
ROLLS COMES BACK TO ME. I WAS 4
YEARS OLD AND I WAS OUT ON THE
TRACTOR WITH GRANDPA ONE CHILLY
MORNING AND WE HAD JUST LEFT THE
BARN AND WE WERE MOVING HAY TO THE
PASTURE FOR HIS COWS.
I CAUGHT A WHIFF OF SOMETHING IN
THE AIR. I
SAID, "GRANDPA, WHAT IS THAT GOOD
SMELL? HE LIFTED HIS HEAD AND
SNIFFED THE AIR, AND SAID, "OOH
WEE! GRANDMA'S BAKING CINNAMON
ROLLS.
.” I WAS SITTING ON HIS LAP AND
HE TURNED THAT TRACTOR AROUND SO
FAST THAT I ALMOST FELL OFF. WE GOT
TO THE HOUSE AND RACED INSIDE THE
KITCHEN DOOR AND I GUESS GRANDMA
HAD BEEN WATCHING US FROM THE
WINDOW.
SHE WAS STANDING THERE WITH HER
ROLLING PIN, SLAPPING IT IN HER
HAND. SHE LOOKED STERNLY AT GRANDPA
AND SAID, “IF YOU EVER DRIVE THE
TRACTOR LIKE THAT AGAIN WHILE THAT
CHILD IS WITH YOU, YOU’RE GOING
TO BE SEEING STARS."
GRANDPA AND I SAT DOWN AND GRANDMA
PLACED A GLASS OF MILK AND ONE OF
THOSE BIG CINNAMON ROLLS IN FRONT
OF US, AND WHEN GRANDMA HAD HER
BACK TO US, I LEANED IN AND
WHISPERED, “GRANDPA, THIS IS SO
YUMMY, I THINK IT’S WORTH SEEING
THE STARS.”
GRANDPA SMILED BACK AT ME AND
WINKED AND FROM THEN ON WHEN I WAS
WITH GRANDPA ON THE TRACTOR I WOULD
SAY, “GO FASTER GRANDPA,” AND
HE WOULD REPLY, “NO SIREE,
GRANDPA DON’T WANT TO SEE STARS
TODAY,” AND WE WOULD LAUGH AND
GIGGLE.
3/4 c milk
1/2 c shortening
1/2 c sugar
1 tsp salt
2 pkg active dry yeast
1/2 c warm water(120 t0 115 degrees)
41/4 c 4 1/4 to 4 3/4 cups sifted flour
2 eggs

The Cook

Shelia Senghas Recipe
x2
Well Seasoned
Concan, TX (pop. 110)
earthbaker
Member Since Oct 2011
Shelia's notes for this recipe:
Grandma Delsie's Cinnamon Rolls will have you salivating with the aromas filtering from your kitchen as they bake. This recipe is from my grandma's recipe of her Dinner Rolls including, notes and instructions on how to make the Cinnamon Rolls, the delicious cinnamon filling and the icing to top them. These rolls do not need sugar added to the dough. They are light and airy, filled with sweet cinnamon goodness, and just the right amount of sweet frosting on top.
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Directions

1
Scald milk in a saucepan; add shortening, sugar and salt. Cool to lukewarm.
2
Sprinkle yeast on warm water; stir to dissolve.
3
Add 1½ cups of the measured flour to milk mixture; beat well. If not using a mixer, beat with a wooden spoon.
4
Beat in eggs and yeast.
5
Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky.
6
Turn onto lightly floured board cover and let rest for 5 minutes.
7
Knead, incorporating a little more flour as necessary, until smooth, satiny, and no longer sticky, about 8 to 10 minutes. Keep your hands dusted with flour to prevent sticking. Kneading is necessary to produce the great texture of these rolls.
8
Place in lightly greased bowl, invert to grease top, cover and let rise until doubled, for 1 to 1 ½ hours. Punch down and turn onto board. Divide in half. Lightly grease counter or board and Roll each half into 14 x 6 inch rectangle.
9
For the filling, combine 1 cup of sugar, 1/2 cup of melted butter, and1 tbsp. ground cinnamon. Spread half of the mixture on each rectangle. Scatter ½ cup of raisins on each rectangle.(optional)

Roll up the rectangle lengthwise as for jelly roll: Seal the edges and cut into 1 inch slices. Put cut side down in 2 well greased square baking pans. Cover and let rise until doubled. Brush butter on the tops very lightly.
10
Bake 30 to 40 minutes in a preheated oven at 375 degrees.
11
Makes 32 rolls, however, the exact number will depend on the size you cut them.

Note 1: For icing, mix 1 cup confectioner’s sugar with milk or cream to enable spreading consistency, and add 1/2 tsp, vanilla and a dash of salt. Frost while rolls are still warm.

Note 2: Though this dough can be made by hand mixing, I mixed the dough in my Kitchen Aid mixer. I let the Kitchen aid mixer knead the dough for 10 minutes on low and then I hand kneaded the dough another 5 minutes before placing them in the bowl to rise.

Note 3. I like to let my dough rise in the oven. I cover it with a lightweight cloth and put it in the oven. I put a shallow pan of hot water beneath the bowl of dough on a lower rack in the oven.

Note 4: I cut the rolls between 1 1/2 inches and 2 inches because grandma’s cinnamon rolls were always big. These can be baked in round, rectangle, or square pans.
Comments

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user Mary Gresham meemer - Feb 28, 2012
What a great story about these rolls!! Sounds as if you were very close to your grandparents, and that is wonderful! These rolls sound wonderful also. I will be making them soon. Have a great week!
user Shelia Senghas earthbaker - Feb 28, 2012
Thanks Mary, and yes, I have great memories of my grandparents. My grandmother was my shelter in the storm. She passed away over 20 years ago. Her memory is strong in my heart and soul.
user Cin Straw's Kitchen Straws - Feb 28, 2012
yummy...I love making cinnamon rolls.
Love Grandma stories...lost both my Grandmothers years ago, still miss them.
user Shelia Senghas earthbaker - Feb 28, 2012
Hi Cin, Glad to hear your voice around here, a most welcome sound!

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