The moment it starts to get colder, I start thinking about autumn and what I love to make in this season. I have already made a bunch of kidney beans to get ready for chili and different soups are on my mind. But this morning, Isla woke up early and I started dreaming about cinnamon rolls. So, instead of attempting to go back to sleep, I made Isla some hot cereal and started the dough. They were fairly easy and we were able to enjoy them for breakfast by 8:30am.

I always remember my grandmother making different types of rolls and breads. Now that she is older (98!!!) she doesn’t make bread anymore. So sometimes I will show up with her rolls or cinnamon rolls for a surprise.

Grandma’s Cinnamon Rolls

2 pkg yeast (or 4 1/2 tsp dry active yeast)
1/4 cup lukewarm water
1 1/2 cup milk
1/2 cup sugar
2 tsp salt
6 tbsp butter
2 eggs
5 – 6 cups flour

2 tbsp butter
1/4 cup brown sugar
Cinnamon
Pecans (optional)

2 tbsp butter
milk
powder sugar

Put yeast into a bowl and pour over warm water. Make sure it isn’t too hot, about 110°F. Let sit until bubbly…about 5 minutes. Scald milk (I cheated and used the microwave. It took about 3 minutes to see bubbles starting on the side of the pyrex.) Add in sugar, salt & butter. Cool.

Add 2 cups of flour to stand mixer. Slowly add in milk mixture and mix well. Then add in 2 eggs. I whisked the eggs up a little before adding them. Add in proofed yeast and mix  until smooth. Slowly start adding in the rest of your flour, and mix until a dough is formed. Dough will  be soft but shouldn’t stick completely to the bowl. Knead for about 5 – 8 minutes. Cover & let rise in a warm place for an hour or until doubled.

Preheat the oven to 375°F.  Punch down dough and  roll out into a rectangle (8″ by 16″) on counter or silpat. Spread 2 tbsp softened butter on the bottle 2/3 of dough leaving the top edge clean. Add the brown sugar evenly over the butter and sprinkle over cinnamon. You may add raisins and pecans if you want to.

Roll dough from the bottom up ending with the clean edge of dough, so you are able to pinch the dough together. Using a dough cutter (or knife) cut the dough into small discs and place in a greased baking pan, cut side down. Let rise for at least 10 minutes. Bake for 25 minutes or until golden brown.

To make the frosting, I don’t usually use measurements because just a little too much milk will mean a lot more sugar. So start with your butter, and add in a tsp of milk. Then start spooning in powdered sugar and mix. If it is too dry, add more milk. If too wet, add more sugar.

These are great even after freezing!