Day 10 | Grandma Yoder's Cinnamon Rolls

Growing up, this time of year was something very special to me. I remember the falling leaves, the smell of wood burning and my entire family of aunts, uncles, cousins and grandparents heading to our farmhouse in Northern Michigan for opening day of hunting season. While as a child it seemed like the ride took forever, the one thing I was most excited about was getting out of the car at 1am, running sleepily into the kitchen and, as I hit the door, the aroma of the warm homemade cinnamon rolls my Grandma Yoder had on the table hitting my nose. It wasn’t merely the delicious taste of these warm morsels that made me so happy. As a child, it was being with the family and getting to stay up so late to eat these goodies. Now, as an adult, I can see that it really was the love coming from that kitchen—the love only a grandmother can give. Many years have gone by since she passed away, but my heart fills with joy when I knead the dough from this recipe and smell the rolls baking. The memories bring tears to my eyes as I teach my oldest daughter about making these all-day cinnamon rolls, making my own memories only I can share with her. The stories of my family and of the women who gave me a love of cooking. Grandma Yoder, I love you.
By / Photography By Jennifer Rubenstein | December 22, 2014


Mix  together milk, 6 tablespoons butter, white sugar and salt in a saucepan and heat on low until a skin forms on the top. Cool until lukewarm.

Meanwhile, blend the warm water and yeast. Mix together and set aside for 5 minutes to activate yeast.

Beat 4 eggs at room temperature into the lukewarm milk mixture, then add yeast mixture. Work in 3 cups of flour until dough becomes smooth and then slowly add 3 more cups of flour. Knead until smooth. Note: You can beat and knead by hand or use a stand mixer.

Grease bowl, add dough and let rise until it has doubled, about 3 hours.
Preheat oven to 350°F.

Combine together brown sugar and cinnamon.

Flour surface and roll dough out in a 12- by 12-inch square of even thickness. Spread 3 tablespoons melted butter on top of dough and sprinkle the cinnamon and brown sugar mixture on the top of the melted butter.

Gently roll the dough into a large roll. Cut roll with a warm, wet, sharp knife into 12–24 rolls, depending on the size of cinnamon rolls you want.
Place them in greased baking dishes and let rise until doubled, about 2 hours.

Bake for 12–15 minutes at 350° and frost with your favorite maple glaze, cream cheese frosting or eat them plain. But eat them HOT


  • 1 cup milk
  • 6 tablespoons butter
  • ½ cup white sugar
  • 1½ teaspoon salt
  • ½ cup warm water
  • 4–5 teaspoons active dry yeast
  • 4 eggs
  • 6 cups flour
  • ½ cup brown sugar
  • 4 tablespoons cinnamon
  • 3 tablespoons melted butter
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