Topped with a vanilla-orange glaze and filled with buttery cinnamon, these Old-Fashioned Cinnamon Rolls take you right back to Grandma’s kitchen with just one bite. They’re perfect for Christmas morning or a special breakfast anytime of year.
Every year for Christmas my family enjoys old-fashioned cinnamon rolls for our “early morning” breakfast. It’s part of our Christmas tradition. We eat them while we’re opening our gifts and it’s something we all look forward to each year, especially the girls.
In the past, we’ve had a second breakfast with my mother-in-law a little bit later in the day. Since it’ll just be the four of us this year, we’ll probably forgo the second meal and just enjoy our cinnamon rolls. I might even let the kids have a couple of extra. Normally, I stop them at two because they’ll be eating a bigger breakfast later in the morning. But, we’ll see what happens. Maybe I’ll add something else to the menu.
The recipe for these old-fashioned cinnamon rolls came from my Gram’s old cookbook that I love so much. I’ve altered the recipe slightly over the years to make them even better and I’ve even switched it up by adding different flavors to the glaze. But, vanilla-orange glaze is our favorite. It’s sweet and citrusy, making it perfect for Christmas morning.
You can even make this recipe weeks ahead of time and freeze the cinnamon rolls. Although, I recommend holding off on the glaze. Just prepare the rolls as directed below and stick them in the freezer without glaze. Add the glaze when you’re ready to eat them. Or if you want to and you have time, make them a couple of days ahead and then, pop them in the oven to heat and soften on Christmas morning. Either way, they’re perfect.
So, if you’re looking for something delicious to serve your family for Christmas morning, try my old-fashioned cinnamon rolls. You might just find your kiddos asking for them every year!
Here’s the recipe –
Old-Fashioned Cinnamon Rolls
- Small bowl
- Large mixing bowl
- Sharp knife
- 11″ x 17″ baking sheet
- 1 pkg. instant dry yeast (approx. 2 1/4 teaspoons)
- 1/4 cup warm water
- 2 cups scalded milk
- 1/3 cup sugar
- 6 cups flour
- 4 tablespoons shortening, butter flavored
- 1 stick butter, melted
- 1/2 cup sugar
- 2 tablespoons cinnamon
Combine the yeast and warm water in a small dish, set aside.
Mix the scalded milk, sugar, flour and shortening in a large mixing bowl. Add the yeast mixture and knead to combine.
Cover and let the dough rise for about 1 hour (or until doubled in size).
Punch the dough down and roll into a large rectangle (approx. 15 inches wide by 6 inches high) on a lightly floured surface.
Drizzle the melted butter over the dough, then sprinkle with sugar and cinnamon.
Roll the dough, like a jelly roll and cut into 1″ slices using a sharp knife.
Arrange the slices on an 11″ x 17″ baking sheet. Allow the rolls to rise for an additional 45 to 60 minutes.
Preheat the oven to 425 degrees Fahrenheit.
Bake for 15 minutes or until the edges are golden brown.
Remove the cinnamon rolls from the oven and allow them to cool in the pan.
- Large mixing bowl
- Electric mixer
- 1 lb. confectioners sugar
- 2 tablespoons cream cheese
- 6 or 7 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
Combine the confectioners sugar and cream cheese using an electric mixer.
Add the milk, 1 tablespoon at a time, mixing each time, until the glaze reaches the consistency a thick, creamy consistency.
Add the vanilla and orange extracts and mix on low to combine.
Pour the glaze over cooled cinnamon buns.
Allow the glaze to set before serving.
Have a Great Day!