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.
Mama's Cinnamon Rolls
Cinnamon Sugar Filling:
- In a small mixing bowl, whisk together the yeast, 1 teaspoon sugar, and 1/2 cup warm water. Set aside in a warm place, where it will bubble and rise.
- Cream (or mix) together 2/3 cup sugar with the softened butter in a large mixing bowl.
- Beat in the eggs, one at a time.
- Add the yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.
- Sift the flour and salt together in a separate large bowl.
- Gradually add the flour mixture into the wet ingredients, and mix well. For this step, I like to use the dough hook on my stand mixer.
- Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (may take 2 to 3 hours). Keep the bowl or pan covered.
- Once the dough has risen, grease a 9×13 baking dish and an 8×8 baking dish.
- Brush the melted butter onto the dough.
- In a small bowl, whisk together the cinnamon and sugar.
- Sprinkle the cinnamon/sugar mixture all over the buttered dough, and sprinkle on the raisins.
- Somewhat tightly, roll the dough into a long, thick roll.
- Then slice it into approximately 1-inch wide pieces.
- Place the cinnamon rolls, face up, into the greased pans, and let the rolls rise for 2-3 hours.
- Once the rolls have risen, pre-heat the oven to 350° F.
- Bake the rolls at 350° F for about 10 to 15 minutes; then cover with foil, and bake an additional 10 to 15 minutes. This allows the middle to cook thru without burning the tops.
- To make the icing, mix together the softened butter and vanilla extract in a large mixing bowl.
- Add the milk to the mixture.
- Then slowly mix in the powdered sugar. 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. Keep the rolls in the pan.
- Brush the icing onto the tops of the cinnamon rolls, and serve them immediately.
Can't make them just yet? That's ok! Pin the recipe for later!