Cinnamon Roll Recipe

When I shared my cinnamon roll gift tags with you, I mentioned that my Mom was always making fresh, hot cinnamon rolls. They are a favorite of my whole family. I am the 5th of 7 children, and it didn’t take us long to devour every single one of these AMAZING cinnamon rolls. My mom’s homemade cinnamon rolls are famous around our house. They are a specialty and a delight.

This cinnamon roll recipe is kind of like a family heirloom. It is passed down from my great-grandmother, to my grandma, to my mom, and now to me. And I’m happy to share it with you!


2 Cups Milk
1/2 Cup Shortening
1 Cup Sugar
2 Tablespoons Salt
2 Packages of Yeast (or 4 1/2 teaspoons)
1/2 Cup Warm Water
1/2 Cup Cold Water
2 Eggs
8-10 Cups Flour
1/2 Cup Melted Butter
Cinnamon/ Sugar (1/2 Cup Sugar + 3 Tablespoons Cinnamon)

Favorite Frosting


1. Dissolve yeast in warm water. Not too hot, or it will kill the yeast. I do it in my mixing bowl.

2. Scald milk. Not sure how to scald? Here’s a good tutorial.

3. Add Shortening, Sugar, and Salt to milk.

4. Add 1/2 cup cold water and 2 beaten eggs to milk mixture. 

5. Cool mixture until Lukewarm. Place in bowl with yeast, and mix.

6. Gradually mix in flour, one cup at a time until dough starts to pull away from the sides of the mixer.

7. Knead dough for about 8 minutes.

8. Place dough in greased bowl, and cover to rise. Let dough rise until it has doubled in size (about 40 minutes or so).

9. Punch dough down. Let dough rise again, about 20 minutes.

10. Roll out half of dough into a large rectangle. Not too thin!

11. Spread half of  melted butter on the dough, sprinkle cinnamon/sugar on top.

12. Roll dough up. Run your wet hand around the edge of the dough, this will seal the dough, so it doesn’t come unrolled while it cooks.

13. Cut about 1 1/2 inches thick (using my tuturial I’m sharing on Eighteen25 today.)

14. Place on a greased baking sheet, let rise for another 20 minutes or so, until they are nice and fluffy.  While they are rising, roll out your second half of the dough.

15. Bake at 325 degrees for about 10-15 minutes, until just barely golden on top.

16. Frost with vanilla butter-cream frosting

17. Eat them HOT!! Yum! 


 These are PERFECT packaged up and given as gifts. You can download and print this tag for FREE {here}. I have a Christmas version, and one without the “Merry Christmas”.

 And, as always, if you like this recipe, please make sure to pin it and share it with friends. You can hover your mouse over any image (the first one in this post would be a good one!) and click the “pin it” button.


  1. Hello! Im very interested in trying out your recipe! But I have a question. Can you give me a synonym of Fluor? Seems I can’t find it anywhere. Is it really 8 – 1 cups? Sounds to much… Hope you can answer me and share with me your recipe of your vanilla butter cream frost. Thank you for sharing!

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