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Mom's Cinnamon Rolls

Flaky and sweet, this breakfast treat is easy to make and perfect for sharing.
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Breakfast
Cuisine American
Servings 24 rolls


Cinnamon Filling

  • 1 cup butter melted
  • 2 cups brown sugar
  • 6 tablespoons cinnamon


  • 1 ½ cups half-and-half (can substitute 3/4 cup cream and 3/4 cup milk)
  • 2 tablespoons instant yeast
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons salt
  • 6 tablespoons butter (room temperature)
  • 2 eggs
  • cups flour (may need up to 4 ½ cups)


  • Make cinnamon filling by combining the melted butter, brown sugar, and cinnamon; set aside.
  • Pour half-and-half into heatproof measuring cup; microwave until lukewarm (~45 seconds)
  • Add warmed milk mixture and sugar to bowl of stand mixer; mix with whisk attachment until incorporated. Once incorporated, stop mixing and sprinkle yeast over mixture.
  • Add salt, butter, and eggs to bowl; mix with whisk attachment until butter is incorporated. (Pieces of butter may still be present - this is fine.)
  • Add 1 cup of flour and whisk on low, until incorporated.
  • Switch to bread hook attachment and 3 cups of flour, one cup at a time, stopping as necessary to scrape sides of bowl. Stop mixing once it is just incorporated.
  • Assess dough texture - if it pulls cleanly off the dough hook, move on to the next step. If not, add ¼ to ½ cup of flour and mix. Your ideal dough should pull away from the sides of the bowl as you mix.
  • Allow mixer to knead dough for 8 minutes. (For extra fun, you can knead by hand for the final 5 minutes, but this is optional.)
  • Lightly grease a large bowl and place kneaded dough inside. Cover with plastic wrap and place in a warm area of your home to rise. The dough should double in size within 40 minutes.
  • After this first rise, divide dough in half.
  • Roll half of the dough on a clean, floured surface, until it is a rectangle roughly ⅓ inch thick. Cover rectangle in half of your cinnamon filling.
  • Tightly roll the long edge of your rectangle until you have a log. Using a serrated knife, cut log into slices roughly 1 inch wide (wider if you prefer taller rolls). Place sliced rolls into a greased 9" by 13" pan.
  • Repeat steps with second half of risen dough.
  • Cover pans of rolls in greased plastic wrap or a tea towel, and allow to rise for 30 minutes. Preheat oven to 325℉.
  • Bake for 22-25 minutes, until tops of rolls are slightly golden.
  • Allow to cool briefly before adding your choice of frosting, to avoid the frosting melting completely into your rolls.
  • Enjoy!
Keyword cinnamon, cinnamon roll