Jo Mama's Soft and Fluffy Cinnamon Rolls

Recipe by SharleneW
READY IN: 3hrs 20mins




  • Start by sprinkling yeast over the 1/2 cup lukewarm water.
  • In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
  • Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
  • Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
  • When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
  • Add no more flour than necessary for it not to be sticky.
  • Knead for about 15 minutes.
  • (I think this extended kneading help makes dough light and soft).
  • Transfer to an oiled bowl and turn to coat with oil.
  • Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
  • While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
  • Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
  • Roll dough until it is 12 x 18-inch rectangle.
  • Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
  • Sprinkle with sugar/cinnamon filling mixture.
  • Roll up dough from longer side[close to you], snug but not too tight.
  • Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
  • Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
  • (I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
  • To prepare glaze, mix ingredients with 2 tablespoons warm water.
  • If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
  • Let dough rise until doubled again, about 45 minutes to an hour.
  • Preheat oven to 350°F.
  • Bake rolls for 20 to 25 minutes, until puffy and golden brown.
  • Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
  • FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
  • Take them out to sit at room temperature for about 20 minutes before baking.
  • There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.