Mom’s Famous Cinnamon Rolls

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Cinnamon rolls are simply wonderful and the epitome of comfort food. What makes these rolls so outstanding is the dough. As the rolls bake, they turn into tender spirals of sweet, sticky cinnamon heaven. Hot from the oven, a delicious cream cheese frosting is spread on top. Cold January mornings never tasted so good


  • 1 cup milk, warm
  • 2 eggs, room temperature
  • 2/3 cup margarine, melted
  • 4 1/2 cups Hodgson Mill Best for Bread Flour
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp (1 packet) Hodgson Mill Fast Rise Yeast
  • 1 cup brown sugar, firmly packed
  • 2 1/2 Tbsp ground cinnamon
  • 1/3 cup butter, softened
  • 3 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • pinch salt


Put all of the ingredients for the dough in the pan of a bread machine and select the dough cycle.  Press start. (How easy is that?) After the dough cycle has finished, turn the dough out onto a floured pastry mat or counter top.  Cover the dough with a cloth and let it rest for 10 minutes. In a small bowl, combine the brown sugar and cinnamon.  Uncover the dough and roll it into a 16×21-inch rectangle.  Spread the 1/3 cup of softened butter onto the dough and then sprinkle it evenly with the cinnamon sugar mixture.  Roll up dough and cut into 12 rolls, about 1 ½ inches wide each.  Place the rolls in a lightly buttered 9×13-inch baking pan, cover with plastic wrap and let rise until nearly doubled, about 45 minutes, or, place the covered rolls in the refrigerator to rise overnight.  The rolls must be removed from the refrigerator at least one hour to allow them to come to room temperature before baking.  Place the covered rolls in a slightly warm oven to speed up this process.  Bake the rolls in a 400oF oven until golden brown, about 15 minutes.  While the rolls are baking, beat together the softened cream cheese, butter, powdered sugar, vanilla and salt.  Spread the frosting all over the rolls as soon as they come out of the oven.

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