My Favorite Cinnamon Rolls: A Recipe from the Heart
I want to share my favorite cinnamon roll recipe. Soft and gooey, these rolls are a delicious way to create memories. Dive in and discover the love behind the taste!
Precious memories that I can taste. Try it yourself and let me know what you think.
The Story Behind the Taste of Love
There’s something magical about baking that always reminds me of my mom. She had a knack for making our house feel like home with the smell of fresh-baked bread wafting through every room, especially around the holidays. I remember the excitement of waking up to the scent of cinnamon rolls in the oven, and the anticipation of sharing them with friends and neighbors. It wasn’t just about the food—it was about the love and care put into every roll.
One of her little secrets was always adding sweetened condensed milk to the bottom of the pan before baking the rolls. As the cinnamon rolls baked, it transformed into a caramel topping that added an irresistible sweetness and a soft, gooey finish. I swear it was magic in the making, and to this day, I use that same trick in my own baking. One of her other secrets was leaving out an ingredient when sharing a recipe 🤫🤣.
Now that I’m the one doing the baking, I carry on that tradition with my own family. Whether I’m in the middle of a busy workday or carving out time for a family dinner, baking is my little way of slowing down and sharing something sweet with those I love.
I’d love to share my favorite cinnamon roll recipe with you. This isn’t just any recipe—it’s the one I remember making with my mom. While she was the true Master of Baking, I’ve learned a few tricks along the way, and I think you’ll love how these cinnamon rolls come together. They’re soft, gooey, and perfectly sweet, with that signature caramel topping that will make your mouth water. I promise not to leave any ingredients out this time.
Magical Cinnamon Roll Recipe:
Ingredients
For the Dough:
¾ cup (180g) warm milk (whole milk or 2% preferred), 110°F
2 ¼ teaspoons quick-rise or active yeast (1/4-ounce package)
¼ cup (50g) granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup (57g) butter, melted (salted or unsalted, your choice)
3 cups (360g) bread flour, plus extra for dusting
¾ teaspoon salt
For the Filling:
⅔ cup (142g) dark brown sugar (or light brown sugar)
1 ½ tablespoons ground cinnamon
¼ cup (57g) butter, softened
1 can Sweetened Condensed Milk
Instructions
Warm the milk to around 110°F. I like to do this by microwaving it for about 40-45 seconds—just until it feels like warm bath water. Pour the milk into the bowl of an electric mixer and sprinkle the yeast on top. Add in the sugar, egg, egg yolk, and melted butter. Mix until combined, then stir in the flour and salt with a wooden spoon until a dough starts to form.
Attach the dough hook to your mixer and knead the dough on medium speed for about 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky (sticking to the bottom of the mixer), add 2 tablespoons of extra flour. If you prefer to knead by hand, work the dough on a floured surface for 8-10 minutes.
Let the dough rise. Transfer the dough ball to a well-oiled bowl, cover it with plastic wrap, and drape a warm towel over it. Let it rise for about 1 to 1 ½ hours, or until it doubles in size. The timing may vary depending on the temperature and humidity in your home.
Once the dough has risen, roll it out on a floured surface into a 14×9 inch rectangle. Spread softened butter over the dough, leaving a ¼-inch margin at the far side.
Make the filling. In a small bowl, combine the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub it in.
Roll up the dough tightly from the 9-inch side and seal the edges. You may need to trim the ends slightly to remove any areas with less cinnamon sugar. This ensures each roll is as perfect as can be!
Cut the dough into 1-inch sections with a serrated knife or even dental floss (a baker’s trick). You should get about 9 large pieces. Prepare a 9×9 baking dish and pour the sweetened condensed milk into the bottom.
Arrange the cinnamon rolls in the prepared pan and cover them with a towel to rise again for 30-45 minutes.
Preheat the oven to 350°F. Remove the towel, then bake for 20-25 minutes, or until golden brown on the edges. For soft, gooey centers, I recommend slightly underbaking them.
After baking, let them cool for 5-10 minutes, then flip the pan onto a piece of foil to create a caramel topping before sliding it back. No frosting needed! These rolls are perfect just the way they are. Serve them warm with a little extra butter.
Final Thoughts on baking, love and inspiration…
This is a picture of my mom doing what she loved, baking. She loved baking bread, rolls of all kinds, basically anything that used a lot of butter 😉. Deb Langer was always in search of the perfect pie crust and loved watching British Baking shows. With a huge heart and a mischievous twinkle in her eye she blessed everyone with her dark humor, abundance of hometown food (never from a box), and healing touch as the town nurse. She was such an inspiration to me for so many things, including starting Idaho Outreach Medicine to bring healing and love into other peoples homes.
If you bring this recipe of love into your home, please share a picture of it and your thoughts with me either on the Idaho Outreach Facebook page, or email me at Dori@IdahoOutreach.com. I would love to hear what you think.