Posted on December 24, 2015 by Sheryl
Grandma’s Gooey Cinnamon Rolls: Have you ever tasted a warm, gooey cinnamon roll that takes you back in time? The kind that reminds you of your grandmother’s kitchen and the comforting aromas that filled the air? Well, these are not your average cinnamon rolls. They are Depression era cinnamon rolls, a scrumptious and humble treat that has a story to tell. During the Great Depression, people had to get creative with their limited resources, and these rolls were born out of necessity. But they have stood the test of time and continue to be a beloved comfort food for many. First time bakers love this recipe!
How to Make Delicious Pie Crust Cinnamon Rolls In Advance
These old fashioned rolls essentially fry in butter! So…..leave your calorie counting app alone for this one! Watch full “how to” video below.
REFRIGERATOR: Make the cinnamon rolls completely (through step #8). Cover with plastic wrap and foil. As long as the rolls are stored in an airtight environment, they should stay fresh up to 3 days in the refrigerator.
FREEZER: Make the cinnamon rolls completely (through step #8). Simply covering the baking pan won’t be enough for the freezer. I recommend wrapping the pan with plastic wrap and then wrapping it again with foil. Having an airtight container will stop ice crystals from forming. The cinnamon roll will stay fresh up to 3 months in the freezer. TO BAKE: Place wrapped cinnamon roll pan in the refrigerator the night before to defrost. Preheat oven to 375°. Remove plastic wrap and foil. Bake 47 to 50 minutes or until light and crispy.
LEFTOVER PIE CRUST DOUGH: We tend to make more pies during the holiday season then at any other time during the year. Start collecting leftover pie scraps, place the scraps in a freezer safe plastic bag. Once you have enough dough collected, make this cinnamon roll recipe. A great way of using leftover dough.
How to Make Grandma’s Gooey Cinnamon Rolls
These old fashioned cinnamon rolls are just like my grandma used to make. They often refer to these rolls as pie crust or pie dough rolls. At the top of our easy recipes list made with a flaky pie crust. Back in the depression moms and grandmas would make cinnamon rolls from the pie dough scraps. All the kids would wait by the oven in anticipation of devouring them! They bring back sweet memories of Christmas with my grandma. If you were lucky you would be the first to know the rolls had been taken out of the oven and get more than one! This recipe not only holds wonderful memories of the holiday season. It’s also on top of family favorites.
This recipe was originally created for leftover pie dough. With a few simple ingredients you can make these amazing cinnamon rolls from scratch. You will have enough dough for 16 large rolls or 32 small rolls.
GRANDMAS GOOEY CINNAMON ROLLS INGREDIENT LIST-full recipe below in recipe card
- 6¼ cups all-purpose flour
- 2½ teaspoons salt
- 1 cup shortening
- 2¼ cups cold water to 2 1/2 cups
- 2 cups unsalted soft butter at room temperature
- 1½ cups granulated sugar
- 5 tablespoons plus 1 teaspoon cinnamon
GRANDMAS GOOEY CINNAMON ROLLS INSTRUCTIONS
- Preheat oven to 375°.
- In a large bowl combine the flour and salt.
- Cut in the shortening until pieces are no larger than pea size.
- Stir in water; dump dough onto a floured surface and separate into 4 equal parts.
- Using a rolling pin, on a lightly floured surface, roll dough, one at a time into a 13×12-inch rectangle.
- Slather 1 stick of softened butter on top of the rectangle; sprinkle on the cinnamon sugar filling- 1/4 cup plus 2 teaspoonssugaron top of butter then 1 tablespoon plus 1 teaspoon ofcinnamon.
- Roll so that the roll is 13-inches long. Close the ends by pinching the dough together.
- Place the whole thing (do not cut) in a 9×13-inch cake pan seam down; repeat for the next 3 rolls.
- Bake 47 to 50 minutes or until light, crispy, and golden brown.
- When finished baking carefully take out of the pan to cool on a large cutting board or foil on the counter.
- When cool, with a sharp knife, slice each roll into 4 large cinnamon rolls (about 3 inch pieces) or 8 small rolls.
NOTE: DON’T BE WORRIED WHEN BAKING, IF IT LOOKS LIKE ALL THE BUTTER HAS COME OUT, IS HASN’T. THE ROLLS ESSENTIALLY FRY IN BUTTER.
SPECIAL OCCASION?
PEACH COBBLER: Did you know you can have cinnamon rolls for dessert? Sure you did but maybe you just needed a friendly reminder. This is by far my favorite way to have these cinnamon rolls. Serve up a scoop of your favorite vanilla ice cream, a spoonful of fresh fruit (like peaches) and a freshly baked cinnamon roll. It’s like having a deconstructed peach cobbler!
DO YOU HAVE A SWEET TOOTH? These cinnamon rolls are not that sweet. Add a touch of sweetness with a vanilla cream cheese icing drizzle or a cream cheese buttercream dip.
HOW TO MAKE STORE-BOUGHT PIE CRUST CINNAMON ROLLS
If you’re in a pinch for time you can make cinnamon rolls using store bought pie crust dough. I personally don’t like store bought pie dough. Nothing compares to homemade pie crust. But that’s me…this is about you. Start following recipe instructions at step #5
GRANDMA’S GOOEY CINNAMON ROLL FAQ’s
CAN I USE LIGHT BROWN SUGAR AS A SUBSTITUTE FOR GRANULATED SUGAR?
Yes, adding brown sugar will add a little bit of a caramel flavor to the cinnamon rolls.
CAN I USE BUTTER AS A SUBSTITUTE FOR THE VEGETABLE SHORTENING?
Yes, substituting butter for the shortening will give the rolls a nice buttery flavor. However keep in mind that shortening will hold it’s shape better than butter during baking. You’re already getting a beautiful butter flavor and flaky crust from the filling.
CAN THESE CINNAMON ROLLS BE MADE IN ADVANCE?
Yes, since there’s no yeast, you can make the rolls the day before, store them in the refrigerator and pop them in a preheated oven the next morning. Since the filling and dough will be ice cold, you might need to allow a few extra minutes of baking.
FOR A SWEETER CINNAMON ROLL CAN I ADD A GLAZE?
Yes, if you like your cinnamon rolls on the sweeter side you can make a glaze from powdered sugar, vanilla extract, and milk or water. Drizzle over rolls or serve it on the side for dipping. A cream cheese buttercream frosting would be delicious too!
Grandma's Gooey Cinnamon Rolls
Yield: 16 Large Rolls or 32 Small Rolls
Just like Grandma used to make with her leftover dough. Super easy and VERY delicious!
Ingredients
- 6¼ cups all-purpose flour
- 2½ teaspoons salt
- 1 cup shortening
- 2¼ cups cold water to 2 1/2 cups
- 2 cups unsalted butter, softened
- 1½ cups granulated sugar
- 5 tablespoons plus 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°.
- In a large bowl combine the flour and salt.
- Cut in the shortening until pieces are no larger than pea size.
- Stir in water; dump dough onto a floured surface and separate into 4 equal parts.
- Roll each part, one at a time into a 13x12-inch rectangle.
- Slather 1 stick of softened butter on top of the rectangle; sprinkle 1/4 cup plus 2 teaspoons sugar on top of butter then 1 tablespoon plus 1 teaspoon of cinnamon.
- Roll so that the roll is 13-inches long. Close the ends by pinching the dough together.
- Place in a 9x13-inch cake pan seam down; repeat for the next 3 rolls.
- Bake 47 to 50 minutes or until light and crispy.
NOTE: Don't be worried when baking, if it looks like all the butter has come out, it hasn't. The rolls essentially fry in butter.
- When finished baking carefully take out of pan to cool on a large cutting board or foil on the counter.
- When cool slice; cut each roll into 4 for large cinnamon rolls and 8 for small cinnamon rolls.
Notes
HOW TO MAKE GRANSMA'S GOOEY CINNAMON ROLLS IN ADVANCE
REFRIGERATOR: Make the cinnamon rolls completely (through step #8). Cover with plastic wrap and foil. As long as the rolls are stored in an airtight environment, they should stay fresh up to 3 days in the refrigerator.
FREEZER: Make the cinnamon rolls completely (through step #8). Simply covering the baking pan won't be enough for the freezer. I recommend wrapping the pan with plastic wrap and then wrapping it again with foil. Having an airtight storage will stop ice crystals from forming. The cinnamon roll will stay fresh up to 3 months in the freezer. TO BAKE: Place wrapped cinnamon roll pan in the refrigerator the night before to defrost. Preheat oven to 375°. Remove plastic wrap and foil. Bake 47 to 50 minutes or until light and crispy.
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