Mom’s Classic Cinnamon Rolls: Bake Now or Freeze for Later

I’ve probably eaten hundreds of my mom’s cinnamon rolls over the years.

For as long as I can remember she baked constantly — cinnamon rolls, coffee cakes, pies and other treats for the teacher’s lounge, church gatherings and, luckily for us, home. Baking with her is one of my warmest memories.

When I was little I had my own tiny baking tools: a mini roll pan, miniature pie pans, a plastic rolling pin and a small mat. Mom gave me pie scraps, extra dough and fillings so I could make my own creations. Was the dough overworked by the time I finished rolling it? Absolutely. But did my creations taste wonderful to me? Without question.

Even if I never matched my mom’s rolls, I treasure the time we spent together and the cozy memory of that kitchen.

Detailed instructions to make Mom’s Cinnamon Rolls.

Before we begin, a quick note about yeast: it’s a living ingredient, but there’s no need to be intimidated. The key is temperature. For active dry yeast, proof in water that is between 105 and 115 °F. If the liquid is too hot it will kill the yeast; too cold and it won’t activate. A thermometer removes the guesswork.

To make the dough: in a small saucepan heat the milk to just a simmer — do not boil. As soon as it begins to steam, remove from the heat and add the butter so it melts. You can also microwave the milk and then stir in the butter. Set the mixture aside to cool to lukewarm.

Activate the yeast by sprinkling it over warm water (105–115 °F) in a large mixing bowl and adding 1 teaspoon of sugar. Use two packets of active dry yeast (or 4.5 teaspoons if you have bulk yeast). Let it stand until bubbly — that’s the yeast feeding on the sugar.

When the yeast is bubbly, stir in the cooled milk-and-butter mixture, ½ cup sugar and the salt. Add the beaten eggs and then half the flour on low speed so it doesn’t fly everywhere. Beat until smooth, then mix in enough of the remaining flour to form a soft dough. Knead until the dough is smooth and elastic — in a mixer this will happen when the dough starts to “hug” the hook and has a slight sheen.

Place the dough in a lightly greased bowl, turn it once to coat the surface, cover with plastic wrap or a clean damp towel, and let it rise in a warm place until doubled, about 1 hour. In cool kitchens I set the dough near a warm oven; in summer it can proof in a warmer spot in the house (I’ve even used the top of a covered lawn mower — clean and covered, of course).

Once doubled, punch the dough down gently to deflate it and turn it onto a floured surface. Cover and let it rest for 10 minutes. Meanwhile mix the cinnamon and sugar for the filling and grease your pan — you can use two round pans, two 8 or 9-inch square pans, or one 9×13 pan.

Roll the dough into a rectangle on a lightly floured surface. Brush it with softened (not completely melted) butter — this helps the cinnamon-sugar stick and gives the filling the right texture. Be generous: the butter acts like glue for the cinnamon-sugar. Sprinkle the sugar-cinnamon mixture evenly, making sure to reach the edges.

Starting at the narrow end, roll the dough jelly-roll style until you reach the other side. This creates a shorter tube that yields taller individual rolls. For even slices, cut the roll down the center, cut each half in half to make quarters, then cut each quarter into three equal pieces (that yields twelve rolls). You can use waxed dental floss by sliding it under the roll and crossing it on top, or dust a large chef’s knife with flour and make straight, decisive cuts at 1½-inch intervals.

From scratch cinnamon rolls

Place the cut rolls, spiral side up, into the prepared pan. Cover loosely with plastic wrap and refrigerate overnight for an easy make-ahead breakfast — this is why I love making these for holidays: they bake in the morning and fill the house with an amazing aroma while I enjoy my coffee. If you need them the same day, let them rise at room temperature for 20–30 minutes instead of refrigerating.

When ready to bake, preheat the oven to 350 °F. If refrigerated, let the rolls sit at room temperature for 20–30 minutes before baking. Bake 25–30 minutes until golden. Cool in the pan for 10 minutes.

For the glaze, whisk powdered sugar with 3–4 tablespoons of milk or water until you reach the desired consistency; add vanilla if you like. I drizzle a little glaze on warm rolls so it melts into the nooks and crannies, then, once the rolls are mostly cool, spread the remaining icing.

These cinnamon rolls are warm and yeasty with a slight crunch from the butter-sugar filling. They are straightforward to make — so easy that if I can do them, you can too.

One major tip: you can freeze the rolls before baking. Make and cut them, place in the pan, cover and freeze. When you want them, thaw, let rise and bake. This makes weekday breakfasts, gifts for new parents, or holiday mornings so much easier.

Give my mom’s cinnamon rolls a try. If you share a picture, tag me on social media @thisfarmgirlcooks and #thisfarmgirlcooks — I love seeing your creations!

Other recipes you’ll love:

• Cinnamon Roll Muffins
• Mom’s Apple Slab Pie
• Homemade Hawaiian Rolls

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