Cinnamon rolls are a classic and beloved breakfast treat, perfect for any occasion.

There’s nothing quite like the aroma of freshly baked cinnamon rolls filling your home, and the taste is even better.

I’m excited to share my great grandmother’s recipe for cinnamon rolls with you, which has been passed down through generations in my family.

This recipe is dear to my heart, and I can’t wait for you to try it out.


For the dough:

  • 1 cup warm milk
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour

For the filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon

For the frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract


  1. In a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.
  2. Add in granulated sugar, melted butter, eggs, and salt. Mix until well combined.
  3. Gradually add in the flour, mixing with a dough hook attachment on a stand mixer or by hand, until a soft dough forms.
  4. Knead the dough for 5-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1 hour in a warm place.
  6. After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 18 x 24 inches.
  7. Spread the softened butter over the surface of the dough.
  8. In a small mixing bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the buttered dough.
  9. Roll the dough tightly from one end to the other, sealing the edge by pinching it with your fingers.
  10. Cut the roll into 12 even slices and place them in a greased 9 x 13 inch baking dish.
  11. Cover the dish with a damp towel and let it rise for another 30 minutes.
  12. Preheat the oven to 350°F (180°C).
  13. Bake the cinnamon rolls for 25-30 minutes until golden brown.
  14. While the rolls are baking, make the frosting by mixing together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
  15. Once the cinnamon rolls are done baking, let them cool for 5-10 minutes before spreading the frosting over the top.


Can I make the dough the night before and refrigerate it?

Yes, you can refrigerate the dough overnight after the first rise. Just make sure to bring it to room temperature before rolling it out and adding the filling.

Can I freeze the cinnamon rolls?

Yes, you can freeze the cinnamon rolls before baking. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.

When you’re ready to bake them, let them thaw in the refrigerator overnight, then bake them as directed.

Can I use a different type of flour?

A: All-purpose flour works best for this recipe, but you can use bread flour if you prefer a chewier texture. Avoid using cake flour or self-rising flour.

Can I add nuts or raisins to the filling?

Yes, you can add chopped

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