Mama's Homemade Cinnamon Rolls Recipe

Mama’s Cinnamon Rolls

These light, fluffy cinnamon rolls are topped with a simple confectioners’ sugar glaze and always disappear quickly. This homemade recipe produces tender dough, a buttery cinnamon-sugar swirl, and a sweet icing that soaks into the warm rolls for maximum flavor.

Course:
Bread, Breakfast, Dessert

Cuisine:
American

Servings:

12
large rolls

Ingredients

CINNAMON ROLLS:
1 1/2 c. milk
6 T. unsalted butter
1/3 c. granulated sugar
5 1/4 c. all-purpose flour (spooned and leveled)
1 1/2 T. active dry yeast
3/4 tsp. salt
1 lg. egg, beaten
1 lg. egg yolk, beaten
CINNAMON SUGAR:
1 1/2 c. light brown sugar
1 T. ground cinnamon
3/4 c. unsalted butter, softened
ICING:
1 1/2 c. confectioners’ sugar
2–4 T. milk

Instructions

Prepare a 10×14-inch baking dish by buttering it and lining it with parchment paper. Set it aside while you make the dough.
Cinnamon Rolls dough: In a small saucepan over low heat, warm the milk with 6 tablespoons of butter and the granulated sugar. Heat just until the butter melts and the sugar dissolves; avoid boiling. Remove from the heat and allow the mixture to cool until it is warm to the touch but not hot (lukewarm) so it won’t kill the yeast.
Once the milk mixture has cooled slightly, transfer it to the bowl of a stand mixer fitted with the dough hook. Add 2 cups of the flour, the active dry yeast, salt, the beaten egg, and the beaten egg yolk. Start the mixer on low to combine. Gradually add the remaining flour while the mixer runs, pausing to scrape down the sides as needed. Continue to knead the dough on medium speed for about 5 minutes until it becomes smooth and elastic.
Remove the dough and lightly butter the mixing bowl. Place the dough back in the bowl, cover with a clean dish towel, and let it rise in a warm draft-free place until doubled in size, about 1–2 hours depending on room temperature.
Cinnamon sugar filling: In a small bowl combine the light brown sugar and ground cinnamon. Set this mixture aside until ready to use.
Assembly: Generously flour a clean, flat work surface. Punch down the risen dough and turn it out onto the floured surface. Roll the dough into a 13×18-inch rectangle. Spread 3/4 cup of the softened butter evenly over the dough, leaving a small border along one long edge. Sprinkle the cinnamon-brown sugar evenly over the butter.

Tightly roll the dough from the long side into an 18-inch log. Using a sharp knife or dental floss, cut the log into 12 even slices (about 1½ inches each). Place the rolls cut-side up in the prepared baking dish. Cover loosely with a tea towel and allow them to rise a second time until puffy, about 2 hours.
Baking: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they are golden brown and cooked through. Remove the pan from the oven and allow the rolls to cool in the pan on a wire rack for 5–10 minutes before icing.
Icing: While the rolls are cooling, prepare the icing by whisking the confectioners’ sugar with 2 to 4 tablespoons of milk until smooth. Adjust the milk for your preferred consistency—thicker for spreading, thinner for drizzling. Spread or drizzle the icing over the warm rolls so it melts into the swirls. Serve warm and enjoy immediately.

Tips and Serving Suggestions

For best results, make sure the milk mixture is lukewarm before adding yeast—too hot will kill the yeast, too cool will slow the rise. If you don’t have a stand mixer, knead by hand for about 8–10 minutes until the dough is smooth and elastic. To slice neatly, chill the rolled log briefly or use unflavored dental floss to glide through the dough without squashing the spirals.

These rolls are excellent fresh but also freeze well. Cool completely, wrap individual rolls in plastic, and freeze up to one month. Reheat in a low oven or microwave briefly and add a bit more icing if desired. Store leftover rolls in an airtight container at room temperature for up to two days.