Grandma’s Yeast Rolls and Cinnamon Rolls

This is another one of those recipes from my grandmother. The entire extended family makes these rolls and the entire family loves these rolls, and whenever I make them it makes me think of my grandma. In my family, no holiday meal is complete without these rolls. They are delicious!


Quick Yeast Dough


  • 1 c. warm water
  • 2 pkg. dry yeast (I use the quick rise variety)
  • 1/2 c. dried skim milk
  • 1/2 c. sugar
  • 1/2 tsp. salt
  • 3 eggs
  • 1/2 c. butter or margarine, melted and cooled slightly
  • 4 1/2 c. flour


  1. Dissolve water and yeast in a large mixing bowl
  2. Stir in dried milk, sugar and salt. Add the eggs one at a time and beat vigorously. Add the butter, and then stir in the flour gradually until smooth
  3. Knead the dough on a floured surface for 7-10 minutes. Have extra flour on hand while you knead, so the dough isn’t too sticky.
  4. Put about 1 tsp. olive oil into a large bowl. Place dough in bowl and roll the dough in the oil. Let the dough rise in a warm place (like an oven, but make sure it’s not too warm, otherwise you’ll kill the yeast). The dough will double in size.
  5. Punch dough down. Roll dough out and create desired shape. To make crescent rolls, roll dough into a circle and cut like a pizza (you will have triangular shaped pieces), then roll each slice from the base of the triangle to the tip. You can bring the ends close together to make the crescent or leave straight.
  6. Once the dough is shaped let it rise again in a warm place.
  7. Bake at 350F for 10-12 minutes.

Cinnamon Rolls


  • Dough recipe above (you can make 1/2 rolls and 1/2 cinnamon rolls)
  • Butter
  • Brown Sugar
  • Cinnamon
  • Pecans, if desired (I omit)

Goo Ingredients:

  • 1/2 c. butter
  • 1 c. brown sugar
  • 1/4 c. light Karo corn syrup
  • Pecans, if desired (I omit)


  1. Work with half the dough at a time.
  2. Heat butter, brown sugar,and corn syrup.
  3. Whatever size pan you use (depends on how many cinnamon rolls you make), grease the bottom of the pan with cooking spray. Add goo to pan and how ever many pecans you like.
  4. Roll dough out and spread with butter (I actually use Brummel and Brown for this step), brown sugar and cinnamon. I just put a layer of butter, then a thin layer of sugar, and then a layer of cinnamon.
  5. Roll it up and cut (each slice should be about the width of 2 fingers) and place in pan.
  6. Bake at 350F for about 30 minutes

Grandma’s Yeast Rolls and Cinnamon Rolls:


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