Description
These are my grandma’s cinnamon rolls. A favorite at Christmas or just a Saturday morning.
Ingredients
- 2 cups warm water
- 2 (.25 ounce) packages active dry yeast
- ½ cup white sugar, divided
- ¼ cup vegetable oil, or more as needed
- 1 large egg
- 2 teaspoons salt
- 6 ½ cups all-purpose flour, or more as needed
- ½ cup unsalted butter, melted
- ½ cup white sugar, or more to taste
- ¼ cup ground cinnamon, or more to taste
- ½ cup chopped pecans, or to taste
- Topping:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 tablespoon milk, or more as needed
- 2 tablespoons chopped pecans, or to taste
Instructions
- Combine water
- yeast
- and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy
- about 5 minutes.
- Add remaining sugar
- 1/4 cup oil
- egg
- and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour
- 1 cup at a time
- until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
- Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size
- about 45 minutes.
- Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9×13-inch baking dish and let rise for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown in color
- about 15 minutes.
- While the rolls are baking
- combine powdered sugar
- melted butter
- and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency
- adding more if necessary.
- Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 1 hr 40 mins
Servings: 12