These Gooey Cinnamon Rolls bring back sweet memories of Christmas with my grandma. During the holidays my grandma Reed always made these gooey cinnamon rolls. You could say they were a Christmas Tradition and always requested. In fact we would have family friends call ahead and reserve a roll for them before we ran out! I love that there is NO rising involved. YEP, that’s right NO YEAST! Just buttery goodness!
My Grandma went to be with the Lord in 2000. Many of my good memories have her in them and I can’t wait to see her again. This recipe is dedicated to my Grandma Reed.
Separate dough into 4; roll into rectangles and add the butter, sugar and cinnamon.
Add ALL four to the pan and bake.
- 6-1/4 cups all-purpose flour
- 2-1/2 teaspoons salt
- 1 cup shortening
- 2-1/4 cups cold water
- 2 cups butter, softened
- 1-1/2 cups granulated sugar
- 5 tablespoons plus 1 teaspoon cinnamon
- Preheat oven to 375 degrees.
- 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 40 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.
MORE CINNAMON ROLL RECIPES
1. FUNFETTI CINNAMON ROLLS 2. BROWN BUTTER CINNAMON ROLLS 3. CARAMEL PUMPKIN CINNAMON ROLLS