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. 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 gave me her pie scraps, extra dough and fillings so I could make my own creations.
Was the dough overworked by the time I finally finished rolling it out? You bet? But did my creations taste so sweet to me? You betcha!
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 I having thinking about it to this day.
Detailed instructions to make Mom’s Cinnamon Rolls.
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 – those bubbles are actually the yeast eating the sugar. Strange but true.
Here’s the thing when you’re working with yeast…
You can’t let it scare you.
That’s right. Yeast is a growing, living thing, so it’s easy to feel a bit intimidated.
Don’t let the yeast know you’re scared and everything will be fine.
Or, just use a thermometer to make sure your water isn’t too hot (it will kill the yeast) or too cold (it won’t activate the yeast). For active dry yeast, the water temperature should be between 105 and 115 °F for proofing.
When your yeast is ready it will look like this.
Stir in the milk mixture – making sure it’s cooled to lukewarm – the 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.
The actual amount of flour you use may vary. When there’s enough flour it will have absorbed everything in your mixing bowl and will hug the dough hook.
It will also have a bit of a sheen to it.
Place in a lightly greased bowl, turning over once to grease surfaces. I usually spray a bowl with Pam, in case you’re wondering how I grease the bowl.
Cover with plastic wrap or a clean and damp dish towel and let rise in a warm place until doubled, about 1 hour.
While the dough is proofing (growing larger) it needs to be in a warmish environment. In the wintertime our kitchen can run a little cold for proofing. I usually help the dough out a bit by keeping it near the oven while I’m cooking something.
In the summertime, I have memories of the dough hanging out on top of the lawn mower in our garage.
Don’t worry, it was a very clean garage and the dough was covered…
What is it they say? Necessity is the mother of invention? Or something. Anyway, it did the job.
Punch down and turn out onto a floured surface. This is not a chance to let all your aggressions out, just a one-two punch should do the trick. Cover, let rest 10 minutes.
In the meantime, mix sugar and cinnamon. Brush a 9×13 pan with melted butter.
Roll the dough on a lightly floured surface into a rectangle using a rolling pin.
Brush dough with melted butter. Note: Don’t skimp on the butter because the cinnamon sugar mixture needs something to adhere to.
Sprinkle with cinnamon mixture. Roll up, jelly-roll fashion, starting at the narrow end.
This will make a shorter, rather than long, tube of cinnamon rolls to be cut.
When it comes time to butter the dough and sprinkle with cinnamon sugar, don’t be shy.
Think of the butter as the glue. You’ll need to add enough so the sugar has something to stick to. And there is LOTS of cinnamon sugar mixture so be generous with the butter, too!
From scratch cinnamon rolls
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.
Can you guess what my word of the day is???
Cover loosely with plastic wrap and refrigerate overnight. <—– That right there is 100% the reason why I make these Cinnamon Rolls for Christmas breakfast.
I don’t have to dirty a single licking pan and I can drink my coffee in peace while these babies cook and make the whole house smell GLORIOUS!
BUT, if you want or need these right away, you can let them rise for 20-30 minutes and make them without refrigerating overnight.
To cook these, preheat oven to 375 degrees. Let the rolls stand at room temperature for 20-30 minutes.
Then you’ll make the glaze which is so not difficult it’s crazy.
I am NOT a baker by nature. My mom’s the baker, I’m the cook. Well, she’s an awesome cook too but I digress. My point is, these cinnamon rolls are so easy to make even I can do it.
And if I can do it, it means YOU can do it.
Mmmmm, cinnamon rolls – 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.
Other recipes you’ll love:
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 Tbsp cinnamon
- 6 Tbsp butter, melted
- 1 1/2 cups powdered sugar
- 3-4 Tbsp 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 9×13 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.
Shared on Weekend Potluck.