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Grandma Billie’s Old-Fashioned Cinnamon Rolls Recipe

Grandma Billie’s Cinnamon Rolls are a beloved family recipe — soft, tender rolls filled with cinnamon and sugar, finished with a sweet glaze. These cinnamon rolls were a holiday morning tradition in our family: trays of warm rolls rising on the counter, ready to share. This recipe produces about 24 rolls and is perfect for special mornings when you want something comforting and nostalgic.

Ingredients needed:

  • Dough
    • ½ cup shortening
    • 1 cup milk
    • 1 (0.25 ounce) package active dry yeast
    • ½ cup warm water (105–110°F)
    • 1 teaspoon granulated sugar (for the yeast)
    • 3 large eggs
    • ½ cup granulated white sugar
    • 1 teaspoon salt
    • 5 to 6 cups all-purpose flour
  • Filling
    • ¾ cup (1½ sticks) butter, softened
    • ½ cup granulated white sugar (adjust to taste)
    • ½ cup light brown sugar (adjust to taste)
    • 1 tablespoon ground cinnamon (adjust to taste)
  • Glaze
    • 1 cup powdered sugar, sifted
    • 1 to 2 tablespoons milk
    • ½ teaspoon vanilla extract

four photos showing dough rising and then rolled out

How to make Grandma Billie’s Cinnamon Rolls

The full, printable recipe yields about 24 rolls. Below are clear, step-by-step instructions for making the dough, assembling the rolls, baking immediately, and tips for preparing them ahead of time.

Make the dough

  1. In a small saucepan, heat the shortening and milk together until the shortening melts. Remove from heat and let the mixture cool to lukewarm, about 30 minutes.
  2. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Set aside until the mixture becomes bubbly, which indicates the yeast is active.
  3. In the bowl of a stand mixer, beat the eggs, ½ cup granulated sugar, and salt until foamy. Mix in the cooled shortening/milk and the bubbly yeast mixture.
  4. Switch to a dough hook and add the flour one cup at a time (start with 5 cups), scraping down the bowl as needed. The dough should form a ball and begin to lift from the bottom of the bowl. Add additional flour a little at a time until the dough is no longer sticky. Allow the dough hook to knead the dough for about 5 minutes.
  5. Lightly oil a medium bowl, scrape the dough into it, and turn to coat all sides. Cover with a clean dish towel and set in a warm place to rise for 1 to 2 hours, or until nearly doubled in size.
  6. Punch down the risen dough and transfer it to a well-floured surface. Roll the dough into a large rectangle about ¼ to ½ inch thick, with the long side facing you. Add flour as needed to prevent sticking.

four photos showing what to add to cinnamon roll dough

Add the filling and assemble the rolls

  1. Spread the rolled dough evenly with the softened butter. Sprinkle a generous layer of granulated sugar, then brown sugar, and finish with ground cinnamon. Adjust the sugar and cinnamon to your taste.
  2. Starting with the long side closest to you, roll the dough tightly into a log. Trim the ends, then slice the log into 1-inch pieces using a sharp knife. Place the cut rolls into lightly oiled rimmed baking sheets or 9×12 pans (about 12 rolls per pan).
  3. If baking immediately, cover the pans with a clean dish towel and place them in a warm spot to rise for another 1 to 2 hours until about doubled in size.
  4. Preheat the oven to 350°F. Remove the towel and bake the rolls for 15 to 20 minutes, until lightly golden. Let the rolls cool a few minutes before glazing.

four photos showing cinnamon rolls rising and then baked and iced

Add the glaze

Whisk together the powdered sugar, vanilla, and just enough milk to reach a drizzling consistency. Spoon or drizzle the glaze over warm rolls and serve immediately for the best gooey texture.

cinnamon roll

How to bake the rolls later (make-ahead directions)

To prepare ahead, assemble the rolls in the pans, cover them tightly with plastic wrap, and refrigerate for up to one day. When ready to bake, remove the plastic wrap, cover with a clean dish towel, and let the rolls rise in a warm spot until doubled. For morning baking, you can place the covered pans in a cold oven with just the oven light on; leave overnight and the rolls should be ready to bake in the morning.

hand pulling cinnamon roll out of pan of cinnamon rolls

Tips for the best cinnamon rolls

  1. Make sure the water used to activate the yeast is warm but not hot. If the water is too hot, it can kill the yeast; if the yeast doesn’t bubble, the packet may be inactive.
  2. If you don’t have a stand mixer, use a hand mixer for the wet ingredients, then stir in flour and knead by hand on a floured surface for 5–8 minutes until the dough is smooth and no longer sticky.
  3. Use two rimmed sheet pans or two 9×12 pans (about 12 rolls per pan) for even baking and easy handling.
  4. Serve rolls warm and, if desired, add extra glaze for an even gooier finish.

pouring icing onto a cinnamon roll

These cinnamon rolls are best eaten fresh and warm. They freeze well before glazing: bake or freeze the unbaked, wrapped pans, then thaw and bake or warm before glazing. Enjoy a taste of home with Grandma Billie’s classic cinnamon rolls.

cinnamon roll cut open on plate

Nutrition (per roll, approximate)

Serving: 1 roll — Calories: 282 kcal; Carbohydrates: 41 g; Protein: 4 g; Fat: 12 g; Saturated Fat: 5 g; Sugar: 18 g; Sodium: 160 mg. Nutrition values are estimates and should be used as a guideline only.