In honor of National Cinnamon Day, we are sharing this simple and always-satisfying cinnamon roll recipe! You’ll notice how sugar is involved in three parts of this recipe’s baking process: 1) activating the yeast, 2) bulking and extending the shelf life of the dough, and 3) complementing the cinnamon in the sweet flavor of the filling. 

Grandma Ann’s Cinnamon Rolls 

Ingredients: 

(starter) 

• 3 Tbsp. dry yeast 

• 1.5 tsp. granulated sugar 

• Approx. 1 cup warm water 

• 1 1/8 cup granulated sugar 

• ¾ cup vegetable or canola oil 

• 4 ½ cups warm water 

• 3 eggs 

• 4-5 cups all-purpose flour 

• 4-5 cups bread flour 

(for filling) 

• 1 cup melted butter 

• 1 cup granulated sugar 

• 1 Tbsp. Cinnamon 

Directions: 

1. Combine dry yeast, sugar and warm water in a large bowl. Mix until it bubbles and then allow to rest for 5 minutes in order for yeast to bloom. 
2. Add second measurement of sugar, oil, and warm water to the bubbly yeast mixture. 
3. Add eggs and whisk until fully incorporated.
4. One cup at a time, alternating between all-purpose and bread flours, add flour to the wet mixture until a dough forms. Use your discretion about exactly how much flour to use (up to 10 cups). You want the dough to be combined but still sticky. 
5. Cover dough bowl with a towel or cling wrap and set in a warm place to rise for 2 hours. 
6. While dough is rising, combine third measurement of sugar and cinnamon is a small bowl and transfer to a shaker if you have one.
7. After dough has risen, transfer to a floured surface and knead a few times.  
8. Roll out the dough into a large rectangle. Spread melted butter across the rectangle’s surface and then shake or disperse cinnamon sugar mixture on top. 
9. Beginning rolling the dough in on itself from one end of the rectangle into a log shape, keeping the roll as tight as possible. 
10. With a sharp knife or pastry cutter, cut 1-1.5 inch rolls from the log and place in greased 9.5×11″ baking pan. Cover rolls again with a towel and set in a warm place to rise again for 1-2 hours. 
11. Pre-heat oven to 400°F. Once rolls are plump, bake in oven for 15-18 minutes, until outside is golden brown and center swirl bounces back upon gently poking.