Mom’s famous cinnamon rolls are buttery, with a brown sugar and cinnamon filling, and topped with a perfect vanilla buttercream frosting.
Growing up I spent hours in the kitchen watching my Mom make thousands of batches of these cinnamon rolls. Everyone in our community knew she made the best cinnamon rolls ever. And every year during Christmas she would have a list with about 40 families that she would take them to. It was because of my Mom’s love and talent for sharing food with others that I too found that role in my life. The kitchen was always a place that we congregated as a family, and where we would always find my Mom to chat. I love and cherish that and hope my kids will feel those same feelings looking back at their childhood, and even as an adult.
HOW TO MAKE MOM’S FAMOUS CINNAMON ROLLS
Cinnamon rolls can feel like a daunting food to make, so I’ve tried to include images with this step by step to help along the way. But the good thing about cinnamon rolls is, they never look exactly the same, but they always still taste good.
- Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Add butter and eggs and mix together again.
- Add salt and 2 cups of flour and mix. Continue adding flour in 1/4 cup increments until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be totally sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours.
- Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14×18.
rolled out dough 
buttered dough
- Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14×18.
- Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch on the bottom of the dough untouched so it can hold together.
added brown sugar 
added cinnamon
- Sprinkle with the brown sugar, being careful for to tear the dough while you spread it. Then top with cinnamon.
pinching the dough to hold 
cutting the dough into 12
- Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Cut the dough into 12 rolls total. I like to make little markings first to help make sure they are all about the same size.
before the last rise 
after rising the final 45 minutes
- Place the rolls in a greased 9×13 pan
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F.
- Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
HOW TO MAKE VANILLA FROSTING FOR MOM’S FAMOUS CINNAMON ROLLS
- Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency.
- Let rolls cool a bit before frosting or it will melt.
frosting 
finished. enjoy!
TIPS FOR MAKING MOM’S FAMOUS CINNAMON ROLLS
It is important that the milk is warm to help activate the yeast. I like to warm it up in the microwave for about 30-45 seconds. You want it to be warm to the touch, but not hot. If it kills your yeast, the yeast will not bubble.
It’s important to start with only 2 cups of flour and then add little by little after that. You do not want to add too much flour and have a tough dough. When the dough is still slightly sticky you know it is good to start the kneading. After kneading, the dough should still feel sticky because your fingers will be covered in the dough. Give them a rinse and then with a dry finger, press it into the surface of the dough. If it sticks, keep kneading. If it bounces back with a clean finger, then it’s ready.
PREPPING THESE ROLLS THE NIGHT BEFORE
If you want to prep these rolls up to 24 hours in advance it’s no problem. Once you have cut the rolls into 12 and placed them in the pan, cover them tightly with plastic wrap or a lid and put them into the fridge. You can pull them out the next morning, let them sit on your counter to raise for about 45 minutes and then bake. They may not get to double in size like they would a normal rise, but they will still bake up great.
If you want to bake the rolls the night before you want to eat them, rewarm in the oven at 275 F for about 8-10 minutes.
For another quick and yummy breakfast that you can prep the night before, try my Blueberry Coffee Cake Muffins.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Mom’s Famous Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- ½ cup milk warm
- ¼ cup granulated sugar
- 1 tbsp yeast I use active dry yeast
- 2 large eggs room temp
- 6 tbsp butter softened
- ¾ tsp salt
- 2¾-4 cups bread flour all-purpose can be used also
For the Filling
- 2-3 tbsp butter softened
- ½ cup light brown sugar
- 1 tbsp cinnamon
Vanilla Buttercream Frosting
- 4 tbsp butter softened
- 1 tsp vanilla
- 1½ cups powdered sugar
- 2 tbsp cream or milk
- pinch of salt
Instructions
- Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly.
- Add butter and eggs and mix together again.
- Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.
- Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel.
- Place dough in greased bowl, cover with a cloth and let rise until doubled in size, anout 1½ hours.
- Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14×18.
- Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch on the bottom of the dough untouched so it can hold together.
- Sprinkle with the brown sugar, being careful for to tear the dough while you spread it. Then top with cinnamon.
- Working from the long 18 inch end of the dough, tightly roll it up into a log. Place your hands at each end of the side and give it a gentle squeeze to help compact the dough. It may have stretched out a bit during the rolling process so this brings it back together.
- Cut the dough into 12 rolls total. I like to make little marking first to help make sure they are all about the same size.
- Place the rolls in a greased 9×13 pan (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching. *If wanting to bake the following day read notes down below for instructions.
- Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes depending on how warm it is. You can always put them in your oven with the light on to help with warmth, but make sure you take them out to preheat your oven.
- Preheat oven to 375 F.
- Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the frosting.
To make the frosting:
- Mix all frosting ingredients together until smooth and creamy. You might need to add a little bit more powdered sugar or milk to get your desired consistency.
- Let rolls cool a bit before frosting or it will melt.
Wow! I’ve been so intimidated by cinnamon rolls and usually rely on my bread machine to take care of the dough part but I decided to give this recipe a go as written. It was so easy and the step by steps were so helpful. My family said they’re the best they’ve ever had and I agree. These are perfection!
Thank you, I am so glad!! And glad that the step by steps were helpful. Thanks for trying them and leaving a comment. I love hearing this!
I am not sure how many of these amazing rolls I consumed during my high school years, but I was so happy to see the recipe posted here and knew I had to try to make them myself. The turned out so delicious! This was my first attempt at making cinnamon rolls and the directions were honestly perfect. Thank you for sharing this special recipe. My family is already begging me to make them again.
Those were really yummy!
I made them last night and baked them this morning as a trial run for Christmas morning.
When preparing ahead of time, do you have a preference for cooking all the way through and warming up/frosting the next day vs. putting the rolls in the fridge at night and baking the next day?
Thanks for another yummy recipe!
-Joanna
Joanna I usually refrigerate my rolls and then allow to rise on my counter and bake the next morning. But that definitely takes more time, so I guess it just depends on whether you have the time for that. They will still taste really fresh if baked the night before and rewarmed the morning of. Hope that helps!
Do you use instant yeast?
I use active dry
If making night before method, do you still need to let them rise initially before cutting and putting them in the pan to refrigerate?
I’m sorry I didn’t see this sooner! Yes, you allow the dough to rise first, top and roll them into shape, cut and then refrigerate.
Brooke, have you ever tried freezing these after you cut them and then letting them defrost and rise on the counter?
I haven’t personally, but I know a few people have tried that and it works. I’ve done it with my crescent rolls before and its been great. You can even let them defrost in the fridge overnight and then let come to room temp in the morning if you’re wanting them fresh for the morning!
These are soo good and Brooke was super sweet to answer my questions about yeast!! I’m a yeast novice and these were relatively easy for a beginner!!
Thank you Ashley! I am so glad they turned out and always happy to help!!
These cinnamon rolls are amazing and surprisingly easy to make. I followed each step in the recipe and the rolls turned out perfectly and my family loved them! You are my go-to blog for all things sweet!
Thank you so much Allison! I am so glad they were such a success!
Hi, Brooke! Have you tried doubling this recipe? I need to make cinnamon rolls for a larger group, and I’m wondering if I can double it or if I just need to make them in two batches.
Yes! I double all the time. When rolling out the dough divide first into two. That seems to be easier when rolling, spreading and cutting. But doubling the recipe and making the dough all at once is no problem!