Sheranian Family Cinnamon Rolls

These cinnamon rolls were made by KaRynn Sheranian for the SS2 Ward Christmas Brunch on 12/9/17 from a recipe her grandmother used to make. Basic roll recipe comes from a ward cookbook and is attributed to Sherry Wallace. The cinnamon roll recipe is from an unknown compilation and is attributed to Ruth S. Rees.

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Sheranian Family Cinnamon Rolls

  • Total time: 2 Hours 30 Minutes
  • Servings: 1 Dozen

Ingredients

Rolls:

  • 2 Tbsp Dry Yeast
  • 1 Tbsp Sugar
  • 1 Cup Water
  • 2 Cups Milk
  • 1 Cube Butter
  • 1/3 Cup Sugar
  • 2 tsp Salt
  • 7 1/2 Cups Flour

Dry Coating:

  • 3 Cups Dark Brown Sugar (or more, to taste)
  • 3-4 Tbsp Cinnamon (enough to smell good)

Wet Coating:

  • 3/4 lb Butter or Margarine, melted
  • 1 Cup Dark Brown Sugar
  • 2 Tbsp Water
  • Nuts, optional

Directions

  • 1)

    Add dry yeast and 1 tablespoon of sugar to water. Set aside until bubbly.

  • 2)

    In large 4 cup glass measuring cup heat the milk and the butter on high in a microwave until butter is melted (about 3-4 minutes). Set aside to cool.

  • 3)

    When cool to the touch add yeast mixture and 1/3 cup sugar and salt.

  • 4)

    To this add flour. If using a mixer knead about five minutes. If doing by hand add as little additional flour as possible and knead to soft dough.

  • 5)

    Let rise till double.

  • 6)

    For dry coating, mix dark brown sugar and enough cinnamon to smell good (3-4 tablespoons).

  • 7)

    For wet coating, melt butter or margarine, dark brown sugar and water. Spread this mixture in the bottom of two 9×12 pans with nuts, if wanted.

  • 8)

    When the dough has risen twice break it apart (all at once or as you go) into pieces about golf ball size. Stretch these pieces until they’re about 4″ long, roll them in the wet coating then in the dry coating and tie them in a single knot.

  • 9)

    Place the rolls in the pans and let them rise slightly while you preheat the oven to 375°F (350°F for glass pans).

  • 10)

    Bake for 25-30 minutes. Leave in the pans for 5-7 minutes before overturning them on a cookie sheet.

  • 11)

    Hazards: Baking too long will harden carmel mixture. Too moist a dough will result in too moist a cinnamon roll. Don’t start these with too many children, etc., to care for. They need your undivided attention after you begin.