Miss Cramer’s Fabulous Cinnamon Rolls are from a recipe I discovered in my pile of recipes to try. This recipe was from her 4th grade classroom in the year 2000, which was my youngest son’s class. I don’t recall making them in that class, even though I did a lot of fun food projects with the kids. I contacted Miss Cramer recently, and she also did not remember exactly the origin of this recipe, but I have to say, they are delicious, and I am so happy to have found this one in my old files. They are Gooey Homemade Cinnamon Rolls with Powdered Sugar Icing
There is nothing quite like the smell of cinnamon rolls baking in the oven. Warm cinnamon, brown sugar, butter, and freshly baked dough somehow make the entire kitchen feel extra cozy.
These homemade cinnamon rolls are soft, fluffy, and generously filled with cinnamon-brown sugar goodness. The finishing touch is a thick powdered sugar icing that melts slightly into the warm rolls while still leaving plenty of sweet glaze on top.
Although homemade cinnamon rolls may look impressive, this recipe is surprisingly manageable. The dough is simple to prepare, the filling uses everyday ingredients, and the rolls can even be assembled the night before.
Why you will love these cinnamon rolls
These rolls are:
Soft and fluffy in the center
Filled with buttery cinnamon-brown sugar
Topped with a light powdered sugar glaze
Easy enough for a relaxed weekend baking project
Perfect for breakfast, brunch, holidays, or even dessert
The recipe makes nine large cinnamon rolls, so each one is wonderfully thick and satisfying
Tips for the Best Cinnamon Rolls
Keep the milk warm, not hot
Milk that is too hot can damage the yeast. It should feel pleasantly warm to the touch, not steaming.
Do not add too much flour
A soft, slightly tacky dough produces tender rolls. A stiff, heavily floured dough produces denser rolls.
Use room-temperature butter for the filling
Softened butter spreads easily without tearing or stretching the dough. Melted butter tends to leak out while the rolls are being shaped.
Cut the rolls evenly
Mark the dough log before cutting so each roll is approximately the same size. Evenly sized rolls bake at the same rate.
Ice them while they are warm
Let the rolls cool for about 10 minutes before glazing. When they are piping hot, the icing may disappear completely into the rolls. When they are slightly warm, some icing melts into the dough while the rest stays beautifully visible on top.
Make-Ahead Instructions
Prepare and shape the cinnamon rolls as directed, then place them in the baking pan and cover tightly. Refrigerate overnight before completing the second rise.
The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature for approximately 45 to 75 minutes. Once they look puffy, bake them as directed.
This method makes the recipe especially convenient for holiday mornings or weekend brunches.
Storing and Reheating
Store leftover cinnamon rolls in a tightly covered container at room temperature for up to two days or in the refrigerator for up to five days.
To reheat one roll, place it on a microwave-safe plate and warm it for approximately 15 to 20 seconds. Refrigerated rolls may need a few additional seconds.
The rolls can also be frozen. Wrap them individually and store them in a freezer-safe container for up to two months. Thaw before reheating.
A Warm, Sweet Treat Worth Sharing
These cinnamon rolls are everything a homemade cinnamon roll should be: soft, buttery, warmly spiced, and covered in plenty of sweet icing.
Serve them with hot coffee, tea, cold milk, or a bowl of fresh fruit. They are wonderful for brunch, but they are just as welcome as an afternoon treat or a warm dessert.
Be sure to enjoy one while it is still slightly warm—that is when the soft center, cinnamon filling, and thick powdered sugar icing are at their very best.
Miss Cramer’s Fabulous Cinnamon Rolls
Equipment
- Fine string or dental floss
- Candy thermometer
Ingredients
Dough
- 4 1/2-5 cups all-purpose flour
- 1 pkg. active dry yeast (or 2 1/4 tsp.)
- 1/3 cup butter
- 1 cup milk
- 1/3 cup granulated sugar
- 1/2 tsp. salt
- 3 large eggs
Cinnamon Brown Sugar Filling
- 1 1/2 cups light brown sugar
- 1/2 cup all-purpose flour
- 2 tbsp. cinnamomn
- 1 cup butter, softened to room temperature (2 sticks or 16 tbsp. or 8 oz.)
Powdered Sugar Icing
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla powder (or 1/2 tsp. vanilla extract)
- 2-3 +/- tbsp. milk
Instructions
Dough
- In a large bowl, combine 2 1/2 cups of the flour and the yeast. Set aside.
- In a small saucepan, heat the milk, 1/3 cup butter, 1/3 cup sugar and salt just until melted and warm about 120 ℉. Stirring occasionally until melted.
- Add hot milk mixture to flour and mix well. Add eggs, and beat with an electric mixer or by hand for 30 seconds, scraping the sides of the bowl as you go. Beat on high for about 3 more minutes. If stirring by hand, beat vigorously with a wooden spoon. Make sure the eggs are completely mixed in with the dough.
- With the wooden spoon, stir in as much of the remaining flour as you can. Add a little at a time because you don’t want the dough to have too much flour. Once you have a soft dough that you can gather into a ball, turn the dough onto a floured surface.
- Knead the dough until smooth and elastic, about 3-5 minutes. The dough should bounce back when you make an indentation with your finger. Shape the dough into a ball.
- Place the dough into a greased or sprayed bowl turning once. Cover with a damp towel and let rise in a warm place (warm but not in the oven). Let rise until double in size, approximately 1 hour. Punch dough down after it has risen to double. Turn onto a lightly floured surface and let rest for about 10 minutes. Roll into a 12-inch square.
Cinnamon Brown Sugar Filling
- Combine butter, cinnamon, and brown sugar and blend until it forms a smooth paste. Stir in flour until completely integrated. This step can be made several days or a week ahead of time and refrigerated until ready to make the rolls. Bring to room temp before spreading over the rolled out dough.
Assembling and Cutting the Cinnamon Rolls
- Cover the bottom of a 9×12 inch baking dish with parchment paper. Set aside.
- Spread filling evenly out over dough square. Roll up jelly roll style and pinch the edges to seal.
- Slice the roll with a strong piece of thread, dental floss, or a sharp knife into 1-inch slices. Arrange the slices, cut side up in the prepared baking pan.
- Cover and let rise at room temperature until almost double in size, or about 45 minutes. Meanwhile, preheat oven to 375℉.
- Bake for 25 minutes or until golden brown. Remove from oven and cool on a rack for 10 minutes. Drizzle icing over the rolls. Eat while warm!
- Note: you can make these ahead of time and refrigerate. Reheat in a low oven until warmed through and then proceed to ice them before eating.
