Rich Cinnamon Rolls

Rich Cinnamon Rolls

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Anne Jordan


My Grandmother used to make these all the time for her very large family. They were in such demand that she used to make them by the hundreds and then FREEZE them. Unfortunately, one summer, her grandchildren found them in the basement freezer and ate them all - even frozen! They were that good. (OMG, she sure was mad at us!)

I call these "Rich Cinnamon Rolls;" my kids call them "Lazy" Cinnamon Rolls, but you're gonna call them "Heaven."

Let me know what you think!


★★★★★ 3 votes

4 1/2 dozen
10 Min
10 Min


  • 1 3/4 c
    warm water
  • 1 1/2 c
    warm milk
  • 1 1/2 c
  • 1 1/2 c
    shortening or mix of oleo and butter
  • 4 tsp
  • 5 large
  • 3 pkg
    fast acting yeast
  • 12 c
    better for bread flour (any flour works, but the "better for bread" flour produces a very light and fluffy dough)

  • 1 stick
  • ·
    sugar - about a cup - but to taste, more if you like sweet, less if you want it less sweet.
  • ·
    cinnamon - heavily sprinkled to cover
  • ·
    optional - raisins, chopped apricots, walnuts, pecans, etc.

  • 2 c
    powdered sugar
  • 1/2 c
    melted butter - you can use a little more until you get the right consistency
  • 1 tsp
    vanilla (mexican vanilla is the best - molina brand can be found at most grocery stores)
  • 1 - 2 pinch
  • 1 Tbsp

How to Make Rich Cinnamon Rolls


  1. This is really simple. I make this with the kids all the time. (My grandmother would be laughing if she saw me making all these cinnamon rolls just like she used to! Some things never change!)

    Mix yeast with water warm and let stand for about 10-15 minutes or until doubled.
  2. In another small bowl, mix the eggs, the melted butter and/or shortening (oleo) with the sugar.
  3. Have on hand, the flour and salt. When the yeast has doubled, add the egg mixture. mix well.

    Then add the flour and salt - one cup at a time. (If you have a standing mixer, this is really quick.)
  4. Kneed dough for about 10 minutes - until soft and elastic. Cover with cloth and let rest in warm location for about 1 1/2 -2 hours. The longer it rests, the softer the cinnamon rolls - so be patient. I've often put the dough mixture at this point in the fridge overnight, but you don't have to do this - just let it rest at least 2 hours.

    While dough is resting (taking a nap as the kids like to say), leave out a stick of butter to soften.

    Spray your baking tray or TEXAS-SIZED muffin tins.
  5. Punch down the dough and cut in half.

    Roll out one of the dough pieces to make a rectangle - making sure the dough is about a half inch thick.
  6. Spread softened butter all over the dough rectangle. Heavily sprinkle cinnamon and sugar over the butter.

    Now, roll the dough into a long log. Cut into nice fat slices - about 3 inches thick.

    Place in sprayed TEXAS-SIZED muffin tins or baking sheet and let rise for about another hour. (Lazy cinnamon rolls - always napping. Ha!)
  7. Bake for about 10-15 minutes and then frost with vanilla icing.

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