I’m sure I’ve eaten hundreds of my Mom’s Cinnamon Rolls over the years.
For as long as I can remember, my mom has been baking loads of deliciousness. It seemed like every week she was making cinnamon rolls, coffee cakes, pies and other delicious treats for the teacher’s lounge at school, for church gatherings and luckily, for us, too!
One of my fondest memories in the kitchen is baking alongside my mom in the kitchen. I had my own set of baking tools – a mini roll pan and miniature pie pans, a plastic rolling pin and mat. She would give me her pie scraps and extra dough so I could make my own creations.
While I’m sure I never made anything as good as my Mom’s Cinnamon Rolls, I enjoyed that extra time with her then and the warm fuzzies it still gives me to this day.
I am not a baker by nature, but these cinnamon rolls are easy to make. Warm and yeasty, with just a little crunch from a butter/cinnamon/sugar blend, these are simple to make and oh so good!
Give my Mom’s Cinnamon Rolls a try, and here’s an extra tip…I like to lightly drizzle the glaze on the rolls when they have slightly cooled. (It sinks into the nooks and crannies this way). Let the rolls completely cool, then spread the remaining icing.
Mom's Best Cinnamon Rolls
For the dough
- 1/2 cup milk
- 1/2 cup sugar
- 1 1/2 tsp salt
- 1/4 cup butter
- 2 packages dry active yeast
- 1/2 cup warm water (105-115 degrees)
- 1 tsp sugar
- 2 eggs, beaten
- 4 1/2 cup flour (approximately)
- 1 cup sugar
- 2 T. cinnamon
- 6 T. butter, melted
- 1 1/2 cups powdered sugar
- 3-4 T. milk or water
- 2 tsp vanilla extract optional
To make the dough
To make the dough - In a small saucepan, heat milk to a simmer. Stir in 1/2 cup sugar, salt & butter and stir to combine. Cool to lukewarm.
In a large mixing bowl, sprinkle yeast over warm water and 1 tsp. sugar. Let stand until bubbly. Stir in milk mixture, beaten eggs, and half of flour. Beat until smooth.
Mix in enough of the remaining flour to make a soft dough. Knead until smooth and elastic.
Place in a lightly greased bowl, turning over once to grease surfaces. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn out onto a floured surface. Cover, let rest 10 minutes.
In the meantime, mix sugar and cinnamon. Brush a 9x13 pan with melted butter.
Roll dough on a lightly floured surface into a rectangle. Brush dough with melted butter. Sprinkle with cinnamon mixture. Roll up, jelly-roll fashion, starting at the narrow end.
Cut rolls at 1 1/2 inch intervals, using a piece of thread or dental floss under the rolled dough and pulling up and around sides. Criss cross thread at the top and pull quickly to cut.
Put rolls, cut sides up, in prepared pan so that the spiral shows. Drizzle any remaining melted butter over the rolls. Cover loosely with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees. Let the rolls stand at room temperature for 20-30 minutes.
When oven is preheated, bake 25-30 minutes. Cool in pan for 10 minutes. Drizzle with glaze.
To Make the Glaze
In a medium bowl, combine sugar and optional vanilla. Slowly add milk or water, mixing until the desired consistency is achieved.
I like to lightly drizzle the glaze on the rolls when they have slightly cooled. (It sinks into the nooks and crannies this way). Let the rolls completely cool, then spread the remaining icing.