the world’s best cinnamon rolls. (my mom’s famous recipe!)

Merry Christmas Eve everyone!

I wanted to pop in today and share one of my family’s all time favorite recipes with you.  Cinnamon rolls!  These are perfect to make for Christmas morning brunch, and they’re easy to make the day before so all you have to do is pull them out on Christmas morning after you open gifts.  No muss, no fuss.

These are seriously the best cinnamon rolls I’ve ever had.  It’s my mom’s recipe and its practically famous.  Seriously.  Everyone who’s ever had my mom’s cinnamon rolls agrees that they’re the best ever.  As I’ve said before I always use my kitchenaid when making any kind of bread or roll, and if you want to make any of these fairly often, I highly recommend getting one.  It’s my most used kitchen tool, I have had mine for 15 years and it still works perfectly.

If you have any questions about this recipe, feel free to ask in the comments and I will answer them!

Happy Christmas everyone!

download the printable recipe here.

Cinnamon rolls recipe:

Rolls:
1 cup butter
1 cup sugar
2-teaspoons salt
1 ½ cup boiling water
2 pkg yeast (rapid rise)
4 eggs (room temp.)
7 ½ cups bread flour (or regular flour)
½ cup warm water
1 teaspoon sugar

Filling:
1/3 cup melted butter, brown sugar, cinnamon to taste.

Glaze:
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
2 tablespoons milk

Mix together boiling water, butter, sugar, and salt.  Let stand until butter is melted and temperature is between 120-130 degrees.  While the mixture is cooling, mix together yeast and ½ cup of warm water, then add a teaspoon of sugar.

Mix yeast, eggs (very lightly beaten) and main mixture/. Slowly add flour 1 cup at a time.  Mix on slow speed of mixer until all the flour is added. Mix slightly.  Cover and let rise until double in size.

Punch dought down and spread out on a floured surface.  Roll into a rectangle.  Spread filling mixture over dough by first drizzling the butter over dough, then sprinkling the brown sugar and cinnamon and spreading them all around until blended with hand or spatula.  The amount of filling is up to you.  If you like breadier cinnamon rolls go with less, if you like them to be gooey, go with more.

Roll into a jelly roll. Use thread to cut rolls by sliding thread under the jelly roll, crossing each end of the string and pulling. (This creates a perfect clean cut without smooshing the rolls.) Let set in a greased pan for 20 to 30 minutes.

Bake at 325-350 degrees for 15 to 20 mintues.  Beat together glaze ingredients while baking.

Remove from over, spread immediately with glaze.