Cinnamon Rolls for Mother’s Day

Posted by on Thursday, May 6th, 2010

Although I’ve been passionate about cooking for many years, my first “going public” attempt was about 2 years ago – when Channel 4 came to our kitchen and filmed Better Cinnamon Rolls for a Mother’s Day Brunch Segment. Since then, with the help of my smart hubby, was launched and we now have over 150 different recipes on this website. Check our side bar for other Mother’s Day Brunch menu ideas, but I know what my #1 favorite is – Cinnamon Rolls!


 Better Cinnamon Rolls Part 1:

Better Cinnamon Rolls Part 2:


In large pot add:

  • 1 quart whole milk (4 cups)
  • 1 cup vegetable oil
  • 1 cup sugar

Clip a candy thermometer to pan and into milk mixture. Turn on medium heat and stir frequently. You want the temp to be between 105 and 115 degrees. Turn off heat when liquid is between this range and sprinkle 2 packages fast rising active dry yeast over the top of the mixture. Let it set a couple of min’s and then whisk the yeast to mix it into the liquid.

Add 8 cups plain bread flour. Work flour into liquid using a wooden spoon. Keep dough in pot and place in a warm (80degrees) place. I like to turn on my warming drawer for a couple of min’s and then turn it off when I place the dough in there. It also works well to put dough in an oven with the light on.

Let dough rise until doubles in size. This may take about an hour. I have also left this dough covered overnight and it was ready to roll out the next morning.

Then add 1 more cup flour to the dough along with 1 Tablespoon salt, 2 heaping teaspoons of baking powder, and 1 teaspoon baking soda. Work all this into the dough. Turn onto floured surface and knead for a couple of minutes. Instead of forming a ball with the dough, form a rectangular loaf. Begin rolling dough into a rectangle that is about 10” wide and about 3 feet long and around ¼ inch thick.

Cover rolled dough with soft butter – I use around 1 ½- 2 sticks. Cover with brown sugar (2 cups) and generously sprinkle with cinnamon.

Begin on the longer edge away from you and start rolling the dough towards yourself until you have completely rolled the dough into a log.

Use any remaining melted butter to brush your pans. I use 4 disposable 10” aluminum pans. This way you can cover and give as gifts during the holidays. Otherwise you are going to need at least 2, 9×13 pans for all this dough! Maybe more pans.

Cut dough into 1” thick slices using a serrated bread knife.

I like to sprinkle chopped pecans on top of some rolls and let them get toasty in the oven. You could also sprinkle the pecans on the sugar/cinnamon before you roll up the dough.

Continue cutting and placing sliced rolls into pans.

Put in center rack of preheated 350 degree oven. I cook mine about 20 min’s. You don’t want to get them too brown, but they need to cook long enough to be done in the middle.

While rolls are cooking:

  • Pour a 2 pound bag of powdered sugar in large bowl.
  • Cream in 1 stick soft butter
  • Add ¼ cup milk or cream
  • Add ½ cup strong coffee
  • Add 1 t maple flavor
  • Add 1 t vanilla
  • Beat with mixer until smooth.
  • Pour over rolls while right from oven.


Use ¾ cup Orange Juice in place of milk and coffee

Use almond flavor instead of maple.


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