Mom’s Famous Homemade Cinnamon Rolls

Mom’s Famous Homemade Cinnamon Rolls


Our all-time favorite cinnamon roll recipe! These rolls are soft and sticky and topped with a delicious cream cheese frosting. They always get rave reviews from anyone who tries them!

We have tons of great cinnamon roll recipes like our One Hour Cinnamon Rolls, Mini Cinnamon Rolls, and even Maple Bacon Cinnamon Rolls…but these are some of the most popular!

Mom’s name roll

My mom is an excellent cook and baker. Almost everything she makes is delicious, but some of the things she’s “famous for” — like heaven rolls, empanadas, and especially cinnamon rolls.

She has tried several cinnamon roll recipes over the years, but this is her favorite and the one she makes most often. They always get soft and sticky and finger licking feels so good!

Everyone loves these cinnamon rolls so much that she’s often asked to make them in bulk around the holidays to give to people for Christmas. Yes, it is true. A lot of times, I’ll come to my house to see dozens of cinnamon rolls for people to come and pick them up.

I decided it was time to share the recipe so you can all enjoy these delicious sweet rolls!

how to make them step by step

Many people are intimidated by the thought of homemade cinnamon rolls. But fear not! With these step-by-step instructions, you can feel confident making this delicious recipe!

Step 1: Make the dough. It’s important to start with quality ingredients, especially yeast! Make sure your yeast is fresh (not expired). I usually use active dry yeast in this recipe. However, if you are an experienced baker and know how to adjust a quick rise yeast recipe, then you can.

In a large bowl, dissolve yeast in warm milk (you can microwave milk in 15-second increments). Add sugar and 1 cup flour. Stir gently, cover and set aside until doubled in size, about 30-45 minutes.

After the first rise, add the butter, salt, eggs and remaining flour. Mix well with a wooden spoon.

Step 2: Knead the dough. Place the dough on a lightly floured surface and knead for 5 minutes (the dough will be slightly sticky). Return to bowl and cover lightly with plastic wrap or a dish towel. Let it rise a second time until it has doubled in volume.

Step 3: Fill Dough. While the dough rises, combine the brown sugar, cinnamon, and flour in a small bowl.

Once the dough has risen again, roll it out into a 21×16 rectangle, about 1/4 inch thick. Spread ⅓ cup softened butter over dough and sprinkle with cinnamon mixture.

continue…

Step 4: Cut the dough into rolls. Roll up the rectangle, starting with the long side, and cut into 1¾-inch slices. tip: Measure it before cutting and use a knife to mark where you want to cut. Use a knife or string to make clean slices. You should get about 12 cinnamon rolls.

Step 5: Bake. Place on a greased jelly roll pan and double in size. When ready, bake at 375 degrees for 15-20 minutes.

Step 6: Add Frosting. While the rolls are baking, mix all the frosting ingredients together. Be sure to start with room temperature ingredients for best results. Sprinkle frosting on hot rolls fresh from the oven. This will make them super gooey and delicious!

If you need to make these ahead of time…

This is common (especially if you’re making them for holidays or special occasions) and you can do it a few different ways:

  1. Make, fill and cut dough. But before you let it rise for the third and final time, put the jelly roll pan in the refrigerator. When you’re ready to bake, take it out of the refrigerator and let it rise until doubled in size. Then bake as usual!
  2. Make the filling, cut the dough, and freeze them. In this case, you’ll take them out of the freezer again, let them thaw, ferment, and bake as usual.
  3. Bake and frost cinnamon rolls, then snap freeze them on a sheet pan. Once they are firm, you can wrap them tightly in plastic wrap or tin foil and store them in an airtight container in the refrigerator. When you’re ready to use them, thaw them at room temperature, or in an oven set to 300°F.

If you love cinnamon rolls as much as we do, I highly recommend trying this recipe. As I mentioned before, they are super soft and the frosting on top is amazing! ! I know you will love them!

For more delicious sweet breads, check out:

Course breakfast

American food

Prep time 10 minutes

Cook Time 15 minutes

Rise time 45 minutes

Total time 1 hour 10 minutes

Serving Size 12

Calories 520 kcal

by Lil’ Luna

roll

  • 1 package yeast
  • 1 cup hot milk
  • 1/2 cup sugar
  • 1/3 cup softened butter
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour

filling

  • 1 cup brown sugar
  • 2 1/2 tablespoons cinnamon
  • 2 tablespoons flour
  • 1/3 cup softened butter

shaved ice

  • 1/2 cup butter
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese
  • 1/2 teaspoon vanilla
  • 1/3 teaspoon salt
  • In a large bowl, dissolve yeast in warm milk. Add sugar and 1 cup flour. Stir gently, cover and set aside until doubled in size, about 30-45 minutes.

  • Add butter, salt, eggs and remaining flour. Mix well with a wooden spoon.

  • Knead the dough on a lightly floured surface for 5 minutes (the dough will be a little sticky), return to the bowl, cover and let rise until doubled in size.

  • While the dough rises, combine the brown sugar, cinnamon, and flour in a small bowl.

  • Roll out onto a 21×16 rectangle, about 1/4 inch thick.

  • Sprinkle with ⅓ cup softened butter, then sprinkle with cinnamon mixture. Roll up the long way and cut into 1¾-inch slices. You should get about 12 cinnamon rolls.

  • Place on a greased jelly roll pan and double in size.

  • Bake at 375 degrees for 15-20 minutes.

  • While the rolls are baking, mix all the frosting ingredients together. And spread on warm rolls.

Please enjoy!

The photo for this recipe was retaken by Alicia, a contributor to The Baker Upstairs.

  • Discover more articles in our categories Recipes & News and Tips and Tricks.
  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
  • Leave A Reply

    Your email address will not be published.

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept