Mom’s Cinnamon Rolls {a taste of home}


There is not much that speaks “HOME” louder and clearer than these sweet rolls. Mom would prepare this dough the day before and the next morning the smell of fresh baked cinnamon rolls would greet us. Trust me, the smell of these wafting into your bedroom is enough to get even the slowest risers jumping out of bed! (I may or may not be referring to myself! Haha)IMG_2785

This is a tried and true family recipe and since today is my dear Mom’s birthday I couldn’t help but share it.

In my opinion, she is the mother of all bakers. And, the mother of all mother’s. She’s just the best all around! I’m forever grateful for everything that she has taught me and feel so very blessed to be her daughter.

Happy Birthday to the world’s best Mom! (I try but these still don’t taste quite like yours. =))


Mom's Cinnamon Rolls

  • Servings: 3 dozen
  • Difficulty: moderate
  • Print

  • 1 tbsp yeast
  • 1/4 cup warm water
  • 4 cups bread flour
  • 1 tsp salt
  • 1 tsp lemon zest
  • 1/4 cup sugar
  • 1 cup milk
  • 1 cup butter
  • 2 eggs, beaten
  • cinnamon/sugar
  • In saucepan, scald milk. Remove from heat and add butter. Allow the butter to melt and mixture to cool. In small dish dissolve yeast with warm water and 1 tsp sugar. Let set for 10 minutes. In separate large mixing bowl – combine flour, salt, lemon zest, and sugar. Mix. Add milk mixture, yeast mixture, and beaten eggs. Mix dough until just combined. Dough will be slightly sticky. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
  • In morning – Divide dough in half. Roll into large rectangle. Sprinkle liberally with cinnamon/sugar mixture. Roll up as tightly as possible. Pinching edges at the seam. Cut ends off and discard. Slice each roll about 3/4 in” thick. Place onto greased pan, spreading them out for room to rise.
  • Preheat oven to 350°. Allow rolls to rise on pans for 10-15 min. they will also rise in the oven!
  • Bake in preheated oven for 13-15 minutes or until lightly browned. Remove from pans onto cloth or baking racks.
  • Prepare glaze. Mix a generous amount of powdered sugar with a little milk. Whisk until smooth. The thicker the glaze (more powdered sugar) the more the glaze will stay on rolls but if you want less glaze on rolls, add more milk to thin it out. Frost while still warm. Live a little and eat a few of these while they are warm and at their best! =) Freeze any remaining rolls in airtight container and remove a few minutes before serving.


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