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When I was about 12, we went from living in the city to living “in the country.” We lived on a farm in a charming old 2-story farmhouse.
My room had no heat or insulation (though I did have a very comfy electric blanket to keep me warm). So on really cold winter days, I’d spend my time in the kitchen; that’s how I developed my love for baking.
I remember many a time rolling out dough for my mom and grandma's cinnamon rolls recipe.
Family Recipes Are the Best
My mom taught me how to make these cinnamon rolls. Every time I make a batch, I re-live those days in the old farmhouse.
I loved rolling them out on the old pull-out wooden cutting board in our farmhouse kitchen, filling them up with cinnamon, sugar, and raisins. Raisins are very important; the more the merrier, according to my dad (and me).
Then I'd carefully roll up the dough and slice rolls.
Then place each roll in a baking pan.
This recipe also happens to be my grandma's bread rolls recipe with just a few extra steps added to make cinnamon rolls.
Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.
Homemade Cinnamon Rolls Recipe
Watch this video to see step-by-step how to make these scrumptious cinnamon rolls.
Below you'll find a printable recipe. Enjoy!
And if you're looking for holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.
Bread Dough -
- 1 package, or 1 tablespoon dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup warm water
- 2/3 cup granulated sugar
- 3 tablespoons unsalted butter
- 3 eggs
- 5 to 6 cups flour
- 3 pinches of salt
Cinnamon Raisin Mixture -
- 1 cup granulated sugar
- 3 teaspoons ground cinnamon
- 4-6 tablespoons salted butter, melted
- 1/2-3/4 cup raisins
- 3-4 tablespoons salted butter, softened
- 1 teaspoon vanilla
- Powdered sugar and milk, added 'til desired amount and consistency
- Mix yeast, sugar, and warm water. Set aside in a warm place, where it will bubble and rise.
- Cream 2/3 cup sugar with 3 heaping tablespoons unsalted butter.
- Beat in eggs, one at a time.
- Sift the flour and salt.
- Add the yeast mixture to the creamed mixture, plus an extra 1 1/2 cups warm water. Mix well.
- Add the flour until dough is the right texture for bread.
- Turn into a large greased bowl or pan, and let rise to the top, keeping covered. This will take about 3-4 hours.
- Turn the dough out onto a floured surface. Coat generously with flour by turning, shaping, and kneading; kneading isn’t necessary, but I find it relaxing. At this point, I like to save back a little less than half the dough for regular bread rolls.
- Roll dough out to desired thickness (about 1/2 inch or more).
- Brush the melted butter onto the dough.
- Sprinkle the cinnamon/sugar mixture all over, and then sprinkle raisins on.
- Somewhat tightly, roll the dough into a long, thick roll. Slice into approximately 1-inch wide pieces.
- Place cinnamon rolls, face up, into a greased pan; let rise for 2-3 hours.
- Bake for approximately 15-30 minutes at 350°.
- Cover with foil after about 10-15 minutes. This allows the middle to cook thru without burning the tops.
- While cinnamon rolls are baking, mix up your icing.
- Mix softened butter and vanilla.
- Add enough powdered sugar and milk to get the icing to the desired thickness and amount. Start with 1 cup powdered sugar and about 2 tablespoons of milk, and alternate adding powdered sugar and milk, as needed. You want the icing to be thin enough to brush onto the cinnamon rolls.
- Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes.
- Brush the icing onto the tops of the cinnamon rolls. Serve and enjoy!
Amount Per Serving: Calories: 739 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 41mg Sodium: 74mg Carbohydrates: 146g Net Carbohydrates: 0g Fiber: 5g Sugar: 24g Sugar Alcohols: 0g Protein: 18g
Can't make them just yet? That's ok! Pin the recipe for later!