Mother's Cinnamon Rolls Recipe

Mother's Cinnamon Rolls Recipe photo by Taste of Home

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"I'm a busy wife, mother and nurse, but I love to cook and bake when I can," explains Deanitta Clemmons from Brownsville, Indiana. "It's a thrill to serve these scrumptious rolls to my family and guests." For quicker preparation, substitute frozen bread dough.

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Mother's Cinnamon Rolls Recipe

Prep: 30 min. + rising Bake: 30 min.

Yield: 24 Servings

30 30 60

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon salt
2 eggs
6 to 6-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/2 cup sugar
4 teaspoons ground cinnamon
1/2 cup raisins, optional
1/2 cup chopped walnuts, optional
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract

Directions

In a bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, butter, sugar, salt, eggs and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Turn onto a lightly floured surface; roll out each half into a 12-in. x 8-in. rectangle. Spread with butter. Combine remaining filling ingredients; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool in pan on a wire rack. Combine the icing ingredients and drizzle over warm rolls. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 254 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 171 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Mother's Cinnamon Rolls in Quick Cooking March/April 1998, p56

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas