• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
SALTED sweets
  • Shop
  • Recipes
  • About Me
  • Subscribe
  • Contact
menu icon
go to homepage
  • Shop
  • Recipes
  • About Me
  • Subscribe
  • Contact
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Shop
    • Recipes
    • About Me
    • Subscribe
    • Contact
    • Facebook
    • Instagram
  • ×
    Home » Recipes » Bread & Rolls

    Mom's Famous Cinnamon Rolls

    Published: May 3, 2021 · Modified: Sep 1, 2022 by Brooke Homec · This post may contain affiliate links · 31 Comments

    413 shares
    Jump to Recipe

    Mom's famous cinnamon rolls are buttery, with a brown sugar and cinnamon filling, and topped with a perfect vanilla buttercream frosting.

    close up of cinnamon rolls.

    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.

    one cinnamon roll coming out of the pan

    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 ¼ 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.
    proofed dough ready to roll out
    • Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
    rolled dough
    rolled out dough
    buttered dough
    buttered dough
    • Punch dough down and roll onto a floured surface. I try for a rectangle thats about 14x18.
    • Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.
    dough with brown sugar
    added brown sugar
    dough with brown sugar and cinnamon
    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
    pinching the dough to hold
    cutting the dough into 12
    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.
    12 rolls before last rise
    before the last rise
    12 rolls after final 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

    frosting in bowl
    • 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.
    12 cinnamon rolls while frosting
    frosting
    finished 12 cinnamon rolls
    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.

    mom's famous cinnamon rolls alone on a white plate

    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.

    moms famous cinnamon roll and cup of coffee with forks and pan in the background

    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.

    close up of cinnamon rolls,

    Mom's Famous Cinnamon Rolls

    Brooke Homec
    The perfect pillowy cinnamon roll with a buttery, brown sugar and cinnamon filling, and topped with a perfect vanilla buttercream frosting. My mom, Sandy, is famous for these cinnamon rolls where ever she has lived.
    4.96 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    1 hour hr 30 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12
    Calories 335 kcal

    Ingredients
     
     

    Cinnamon Roll Dough

    • ½ cup milk warm
    • ¼ cup granulated sugar
    • 1 tablespoon yeast I use active dry yeast
    • 2 large eggs room temp
    • 6 tablespoon butter softened
    • ¾ teaspoon salt
    • 2½-3 cups bread flour all-purpose can be used also

    For the Filling

    • 2-3 tablespoon butter softened
    • ½ cup light brown sugar
    • 1 tablespoon cinnamon

    Vanilla Buttercream Frosting

    • 4 tablespoon butter softened
    • 1 teaspoon vanilla
    • 1½ cups powdered sugar
    • 2 tablespoon 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 14x18.
    • Spread the room temperature butter into a thin and even layer, leaving about ½ 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.

    Notes

    OVERNIGHT CINNAMON ROLLS – After cutting and placing the rolls in the pan, cover in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions. I love doing this to have fresh rolls the morning of a holiday. 
    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.
    I have used water instead of milk before and it works too. Not as rich of a dough, but great none the less.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 335kcalCarbohydrates: 50gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 265mgPotassium: 76mgFiber: 1gSugar: 28gVitamin A: 414IUVitamin C: 1mgCalcium: 39mgIron: 1mg
    Keyword Cinnamon rolls, vanilla buttercream
    Tried this recipe?Let us know how it was!

    More Bread & Rolls

    • 4 slices of small batch cornbread stacked on top of each other.
      Small Batch Cornbread
    • a close up of pumpkin cinnamon rolls.
      Pumpkin Cinnamon Rolls
    • a close up of a coffee roll in the pan.
      Coffee Rolls
    • the whole pan of strawberry cinnamon rolls.
      Strawberry Cinnamon Rolls

    Reader Interactions

    Comments

    1. Heidi

      May 21, 2021 at 9:24 pm

      5 stars
      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!

      Reply
      • brooke

        May 21, 2021 at 9:27 pm

        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!

        Reply
    2. Leslie

      November 21, 2021 at 12:49 pm

      5 stars
      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.

      Reply
    3. Joanna York

      December 18, 2021 at 3:53 pm

      5 stars
      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

      Reply
      • brooke

        December 18, 2021 at 7:32 pm

        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!

        Reply
    4. Ashlea

      December 20, 2021 at 10:56 am

      Do you use instant yeast?

      Reply
      • brooke

        December 20, 2021 at 1:35 pm

        I use active dry

        Reply
    5. Caryn Valdiserri

      December 23, 2021 at 3:24 pm

      If making night before method, do you still need to let them rise initially before cutting and putting them in the pan to refrigerate?

      Reply
      • brooke

        January 01, 2022 at 4:37 pm

        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.

        Reply
        • Carolyn

          June 30, 2022 at 8:36 pm

          Can I use my bread machine for kneading the dough?

          Reply
          • brooke

            July 02, 2022 at 5:00 pm

            Yes, I do this sometimes also.

            Reply
            • Mary

              August 25, 2022 at 1:46 pm

              I'm going to try these in my bread machine also! I can use it through step 6, right?

              Reply
              • brooke

                August 25, 2022 at 2:49 pm

                Yes through step 6, It will work great in your bread machine!

                Reply
    6. Lynn Fleshman

      January 12, 2022 at 4:52 pm

      Brooke, have you ever tried freezing these after you cut them and then letting them defrost and rise on the counter?

      Reply
      • brooke

        January 12, 2022 at 4:58 pm

        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!

        Reply
    7. Ashley Flippin

      February 20, 2022 at 9:49 am

      5 stars
      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!!

      Reply
      • brooke

        February 20, 2022 at 12:56 pm

        Thank you Ashley! I am so glad they turned out and always happy to help!!

        Reply
    8. Allison

      March 05, 2022 at 8:58 am

      5 stars
      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!

      Reply
      • brooke

        March 06, 2022 at 11:21 pm

        Thank you so much Allison! I am so glad they were such a success!

        Reply
    9. Lynn

      March 19, 2022 at 10:24 am

      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.

      Reply
      • brooke

        March 19, 2022 at 10:54 am

        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!

        Reply
    10. Lindsay

      August 17, 2022 at 9:50 pm

      5 stars
      I am not a great baker, but this recipe was easy to follow and they turned out amazing!!

      Reply
    11. Ashlen

      November 21, 2022 at 9:32 am

      5 stars
      Made these for my family this past weekend and they were a HIT! Everyone couldn’t stop talking about how delicious they were. Thank you for a yummy recipe and easy instructions!

      Reply
    12. Ruth

      December 18, 2022 at 10:48 am

      5 stars
      These are the best! And the step by step instructions are perfect!

      Reply
    13. Christine McGeorge

      December 18, 2022 at 6:06 pm

      Thank you for sharing your moms recipe and the memory of her baking them growing up. I actually was baking cookies and candy today thinking do I want to take a breakfast casserole or my cinnamon rolls to each of my neighbors who still wake up with littles on Christmas morning. I thought wow, how awesome would that have been for someone to gift something like that to me when my kids were still little. I mean us elves do not get much sleep the night before. My question is, any tips you could offer as to how in the world your mom mastered making these for 40+ families? I just love this idea but I want to be realistic as to how I could efficiently get it done.

      Reply
    14. Nicole Resch

      April 09, 2023 at 12:29 pm

      My dough didn’t rise either. Super bummed.

      Reply
      • brooke

        April 10, 2023 at 9:37 pm

        I'm so sorry to hear that. Did your yeast get bubbly and active?

        Reply
    15. Emily

      June 17, 2023 at 3:23 pm

      These look so good! Do you have a variation or know how I would do this with active sourdough starter instead of dry yeast in terms of house much to sub it for? I'd have the proofing time down, just need to know how much sourdough starter to use in place of the dry yeast. Thank you love all your recipes!!

      Reply
      • brooke

        June 18, 2023 at 3:23 pm

        I'm so sorry, I've never tried these with sourdough so I'm not sure.

        Reply
    16. Kim Golding

      September 24, 2023 at 2:59 pm

      5 stars
      My all-time favorite cinnamon rolls! They are easy to make and so, SO yummy!! Thanks for all your amazing recipes!!

      Reply
      • brooke

        September 24, 2023 at 9:19 pm

        Thank you so much! Nothing beats a fresh cinnamon roll!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A picure of Brooke in her kitchen.

    Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

    More about me →

    New Recipes

    • a bunch of cinnamon shortbread cookies stacked with a bow on top.
      Cinnamon Shortbread Cookies
    • a single chewy christmas blondie turned up so you can see the texture inside.
      Chewy Christmas Blondies
    • a peppermint hot chocolate cookie with a bite missing and a few peppermint candy pieces around.
      Peppermint Hot Chocolate Cookies
    • Gingerbread blondies cut into squares with some white chocolate chips around them.
      Gingerbread Blondies

    Trending Recipes

    • 3 no bake biscoff cheesecake bars stacked on top of each other with some cookie butter dripping down from the top.
      No Bake Biscoff Cheesecake Bars
    • double chocolate fudge brownies cut with a bite missing.
      Double Chocolate Fudge Brownies
    • dairy free brownies lined up in a small baking pan.
      Dairy Free Brownies
    • close up of single oreo cinnamon roll on a white plate with frosting dripping down.
      Oreo Cinnamon Rolls

    Christmas Cookies

    • brown butter pecan cookies with some extra pecans.
      Brown Butter Pecan Cookies
    • coffee cake cookies stacked on top of each other.
      Coffee Cake Cookies
    • Some stacked peanut butter snickerdoodles.
      Peanut Butter Snickerdoodles
    • chocolate sprinkle cookies with sprinkles scattered around.
      Chocolate Sprinkle Cookies

    Winter Recipes

    • crispy chewy sugar cookies on a round rack.
      Crispy Chewy Sugar Cookies
    • the best snickerdoodle cookies piled and scattered on cookie sheet.
      The Best Snickerdoodle Cookies
    • 5 oatmeal raisin cookies stacked on top of each other
      Oatmeal Craisin Cookies
    • chocolate rolo cookies on a cooling rack with a bitten cookie.
      Chocolate Rolo Cookies

    Footer

    ↑ back to top

    About

    About

    Web Stories

      Disclaimers

        Privacy Policy

        Contact

          Contact

          As an Amazon Associate I earn from qualifying purchases.

          Copyright © 2023 Brunch Pro on the Feast Plugin