Grandma Farmer’s Cinnamon Rolls

My grandma used to make these cinnamon rolls for us when we were kids, and they were always one of my favorite things she baked. As I got older, she even mailed them to me when I was in college, still perfect, and still reminding me of home. She was a great baker, the kind who never needed a recipe card because everything lived in her hands ​.

Several years ago, I started making these on Christmas Day for my own family. It’s become one of our traditions, carrying forward something she loved, something we all grew up with, and something that still tastes like home. And now they pair perfectly with Paula Kornell Brut Rose.

Enjoy,

Mike

Ingredients

• Yeast

• Milk

• Butter

• Sugar

• Salt

• Egg

• Flour

• Cinnamon

• (Optional) Nuts or raisins

Dough Instructions

1. Dissolve yeast in 1/4 cup warm water with 1/2 tsp sugar. Let sit until bubbly.
2. Scald 1 1/2 cups milk (do not boil). Let cool slightly.
3. Mix 1/2 stick butter, 1/2 cup sugar, and 1 1/2 tsp salt. Add to milk and let cool.
4. Add 1 beaten egg and yeast mixture.
5. Add flour until dough is soft; let rise.
6. Add more flour as needed and roll dough into two sections.
7. Pour melted butter over rolled-out dough.
8. Mix cinnamon and sugar and sprinkle over dough (add optional nuts/raisins).
9. Roll up dough, slice, and place in pans.
10. Let rise for 45–60 minutes.
11. Bake at 350°F for 20 minutes.

Cream Cheese Icing

• 4 oz cream cheese, softened
• 4 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (adjust for consistency)

Directions:
1. Beat softened cream cheese and butter until smooth and fluffy.
2. Add powdered sugar gradually and mix until incorporated.
3. Add vanilla and 1 tablespoon milk; mix until smooth.
4. Add more milk only if needed for a thinner glaze.

This frosting is rich, creamy, and perfect on warm cinnamon rolls.