Mama’s Cinnamon Roll Recipe
Everyone has a cinnamon roll recipe they have tried. They are a dime a dozen it seems. Some people love Cinnabon or the bakery. Everyone has a favorite way to make them and enjoy them. But I am sure that there are none better than my sweet Mama’s cinnamon roll recipe. Growing up, she would made them for every deacon’s meeting that was ever held at my parent’s house. And if she made a pan or two, they were gone in a flash. I remember her baking them for her hairdresser one year. She froze them and pulled them out for months when a craving hit. At every church gathering, Gary Ballard would ask her if she made his cinnamon rolls for him.
I’ve made them lots of times as well. However, I never thought they were exactly like Mama’s. Something was always missing or off, even though I had her cinnamon roll recipe. When Mama was sick, she kept trying to make the cinnamon rolls and they didn’t turn out for her either! Come to find out, she switched to regular yeast, not rapid and changed up the flour. My Daddy and her made them a few weeks before she passed away and they were absolutely perfect. She took some to my sibling and me, because she was so happy they were back to normal. LOL!
Making the Cinnamon Rolls
It is ironic that it snowed today. I feel like every time we got a good snow as a child, Mama would make spaghetti, yeast rolls and cinnamon rolls. So it feels appropriate that I will be sharing her cinnamon roll recipe with you all today. Right before Christmas, my Daddy came up to my house and we made cinnamon rolls together. They turned out exactly like my Mama’s and we had a wonderful time making them together and talking about her. As soon as they came out of the oven, I called Gary and took him some to enjoy because he always asks for them. He gave them two thumbs up approval too. I hope you give these a try too. If you knew my Mama, think of her when you make them.
As a side note, one of my very best friends gave me this custom cutting board with my Mama’s cinnamon roll recipe engraved into it for Christmas. It is in her handwriting and I have it displayed in my kitchen. I love it so very much!
Mama's Famous Cinnamon Roll Recipe
Basic Roll Dough
- 6 cups unbleached bread flour Prefer King Arthur
- 1/2 cup sugar
- 2 tsp salt
- 2 packages active dry yeast Not Rapid Rise
- 2 cups water
- 1 cup butter
Cinnamon Roll Filling (for about 1/2 of basic dough)
- 1/4 c sugar
- 1 tsp cinnamon
- 2 tsp butter
- 1/4 cup raisins optional
- 1/4 cup chopped pecans optional
Cinnamon Roll Icing/Glaze
- 2 cups sifted confectioners sugar
- 1 tsp vanilla
Basic Dough Instruction
- In a large bowl, combine sugar, salt, yeast and 2 1/4 cups flour. Over low heat, heat the water and 1/2 cup of butter until warm (around 120°). With a mixer at low speed, gradually beat the liquid into the dry ingredients until just blended; beat in 1 egg. Increase speed and continue mixing. Scrape sides of bowl with a spatula. Add 1 cup of flour and continue mixing. Stir in the remaining flour to make a soft dough. Turn the dough into a floured surface and knead about 10 minutes until smooth. Shape dough into a ball and place in a large greased bowl, turning over so the top is greased. Cover with a towel and let rise in a warm place until it is doubled in size. Punch down the dough, turn onto a lightly floured surface; cover with the bowl and let rest for 15 minutes for easier shaping. Separate the dough in half and roll into a rectangle.
Cinnamon Roll Filling
- Mix the sugar, cinnamon and butter in a saucepan over low heat until well blended.
Making the Cinnamon Rolls
- Spread the filling over the rectangle dough. Sprinkle with raisins and pecans. Roll the dough like jelly roll starting with the long edge. Cut in 1" slices. Place cut side down in a greased 9"X13" pan. Cover and let rise in warm place until doubled in sized-around 30-45 minutes. Bake for 20 minutes at 375°. Ice while warm with glaze recipe below.
Cinnamon Roll Glaze
- Add milk and vanilla to sifted sugar. Add milk if it is too thick. It should pour and spread easily and be more like a thick glaze not an icing.