Mom's Good Cinnamon Rolls Recipe -
Mom's Good Cinnamon Rolls Recipe
  • READY IN 2 hr

Mom's Good Cinnamon Rolls

Recipe by  

"I watched mom make these rolls when I was young and have always loved how easy they are to make!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    30 mins

    2 hrs


  1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
  3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven for 30 minutes, until golden.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2005

This was a very good recipe. My 4 tips: 1.) Roll out one big log and cut it into individual rolls; It's much easier. 2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips. 3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use. 4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls.

Most Helpful Critical Review
May 16, 2006

I've tongue-in-cheekingly renamed this recipe: "CinnaKnots". :o) I made this recipe for a pot-luck reception at my church. Instead of making 12 great big knots I cut the slices smaller and ended up making 55 small knots. I do however, have a few complaints about this recipe: 1) the dough is really sticky and I had a terrible time kneading it. My heavy duty mixmaster was labouring. 2) the dough is somewhat bland even after I doubled the sugar and added cinnamon. 3) The cinnamon sugar wouldn't stick to the knots so I ended up dipping the tops into a little bit of milk then rolling them in the cinnamon sugar (which BTW consisted of white sugar, brown sugar, cinnamon, cloves and nutmeg). They came out nice and crunchy but it tasted like something was missing. I think next time I make this I'll use more sugar (maybe brown) and more spices.

Jan 19, 2008

I'm giving this a 5 for the dough!!! These turned out AWSOME!! A few adjustments were...I used milk intsead of water and I put 2 tsp. vanilla in the egg/oil mixture.(it makes the dough a little more flavorful...less like plain bread. I did these as a big rolled out "sheet" and smeared soft butter before my cinnamon/sugar. I keep a tub of sugar/cinnamon/flour that I use for my cinnamon rolls and fruit pies.(1/2 C. brown sugar, 3/4 C. white sugar, 1/4 C. flour, and 4 TBS. cinnamon...the four helps keep your filling inside the cinn. rolls, and works to thicken the juice in your fruit pie) These are also great if you spread diced apples on the dough before you roll it up...YUM!!

Jul 29, 2005

while the dough of this recipe is good (rises well, light), the essential part, sugar and cinnamon, are not enough. if you want the normal cinnamon buns that are sticky sweet, you'll need to increase the sugar plus add a drizzle frosting after baking. if you want something more bready with a hint of cinnamon and sugar, don't make any changes.

Jun 04, 2006

Using previous suggestions, these are the best cinnamon rolls I have ever had (I think even better than pillsbury! For the filling I used 1 cup sugar, 1 cup brown sugar and 3 T cinnamon. I also rolled out one big rectangle and rolled it up and cut off slices. It filled 2 pie plates full. I also drizzled on a confectioner sugar/milk topping when they were still warm. The dough can sit over night in the fridge in place of the 40 minutes if you wish.

Jun 11, 2004

Great recipe. I took the suggestion to just roll the dough out, then spread the cinnamon sugar mix over it, roll up, then cut. Definitely use brown sugar. One thing might be to sprinkle crushed butter (or regular) pecans on top. Also, a GREAT drizzling glaze that adds a little more flavor is a mix of 1 Cup Confectioner's sugar, 1 Tablespoon margarine or butter (softened), and 1 Tbsp milk, stirred together then just drizzled over rolls after taking them out of the oven.

Aug 29, 2005

Dough was light though very sticky. Taste was kinda plain. I made this recipe a second time putting brown sugar at the bottom of the 9x13 pan I also added brown sugar to the cinnamon/sugar mixture. Gave it a lot more flavor. recipe made 12 very large bows! Next time I'll try to roll out the dough. Very good recipe over all

Nov 24, 2005

Yum! Yum! Yum! I just made these for my family and they love them!!! I did follow other peoples advise and use more sugar, added brown sugar and nuts. I will most definately be making these again. Thank you Shanna for the wonderful recipe!!!


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  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 595 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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