This is a print preview of "Mother's Cinnamon Rolls" recipe.

Mother's Cinnamon Rolls Recipe
by mary henderson

Mother's Cinnamon Rolls

I remember coming home from school and the whole house smelling like cinnamon. They never lasted very long in our house..

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: United States American
Cook time: Servings: 12


  • 1/4 c. warm water
  • 2 pkg. active yeast
  • 1 t. sugar
  • 1 C. boiled milk, allowed to cool to lukewarm
  • 1/2 c. crisco
  • 2/3 c. sugar
  • 1 1/2 t. salt
  • 3 eggs, well beaten
  • 1 c. flour
  • 3 1/2 c. flour
  • Frosting:
  • 1 box of powdered sugar
  • 1/4 c. melted butter
  • 1 T. vanilla
  • Hot milk (just enough to mix it all together 1/2-1 cup)


  1. combine the crisco into the hot milk until crisco is dissolved, set aside.
  2. Mix the yeast and 1 t. sugar into the warm water, set aside and let foam for 10 minutes.
  3. Add the 2/3 c. sugar, salt, eggs, 1 c. flour into the crisco mixture, mix well.
  4. Add the yeast mixture, stirring gently, then gradually add the 3 1/2 cup of flour until all combined well.
  5. Pour out onto a well floured surface. ( I spray my countertop first, then add the flour so it doesn't stick)
  6. Dough will be sticky, you can add a little more flour if needed. Knead for 5 minutes.
  7. Roll out into a rectangle. (the thinner you make it, the more rolls you will get).
  8. Spread melted butter over dough, and cinnamon and sugar to taste. (raisins and chopped walnuts can also be added if you want at this time).
  9. Roll up, pinching the ends and forming a seam.
  10. Cut into 1/2 inch to 1 inch pieces. Place into a greased 9x13 pan.
  11. Cover with saran wrap, and allow to double in size in a warm place.
  12. I copied this recipe from my moms cookbook, she did not have an exact time as to how long to cook them. Take them out of the oven when they are golden brown, and allow to finish baking on the counter. Pour frosting over cooled rolls.