Old Fashioned Cinnamon Rolls

by Pamela

Old Fashioned Cinnamon Rolls

These old fashioned cinnamon rolls are a classic. Lots of butter, brown sugar and cinnamon makes for a classic cinnamon roll to pair with coffee.

I got this cinnamon roll recipe from my mom. She’s been making these for as long as I can remember. The great thing about them was there didn’t have to be a special occasion to get them either. Just one day, out of the blue, there would be a pan of these shiny, happy cinnamon rolls sitting on the counter.

I’ve carried on this same tradition in our house. I’ll just make up a pan of these cinnamon rolls for no reason. Of course I’ll sometimes make them when we’ve got company, but usually it’s just a spur of the moment kind of thing. Of course I also have to have some packets of yeast on hand (which doesn’t always happen).

The thing that I really like about these cinnamon rolls is that they’re not ooey gooey cinnamon rolls. They’ve got a nice yeasty dough quality and the glaze is light. So if you’re looking for some Cinnabon like gooey cinnamon roll, these are not what you’re looking for. You can, however, under bake them a little bit to get some of that gooey center that mixes so well with the butter and brown sugar that’s been tightly wound up in these.

Old Fashioned Cinnamon Rolls

If you’ve been reading my blog for a while, this recipe might look vaguely familiar to you. I made these cinnamon rolls into a Christmas tree and a wreath for Christmas morning.

Of course when Craig takes these cinnamon rolls into work they disappear in minutes. Why do they go into his office? Well, since there’s only 2 of us I can’t keep a pan of cinnamon rolls in this house. We’ll end up eating the entire pan. So we’re good for about 2 rolls each and the rest get shared. I still need to fit into my regular clothes. Not just my yoga pants and pajamas. 😉

Why not make up a batch of these cinnamon rolls for your company over the holidays? They really aren’t hard to make and you could even turn them into a Christmas tree if you don’t want to serve them traditional style.

Old Fashioned Cinnamon Rolls
Prep time
Cook time
Total time
These old fashioned cinnamon rolls are a classic. Lots of butter, brown sugar and cinnamon makes for a classic cinnamon roll to pair with coffee.
Recipe type: Breakfast
Cuisine: American
Serves: 16
  • For Cinnamon Rolls
  • 1 cup whole milk
  • 3 tablespoons unsalted butter, softened (plus more)
  • 3½ cups flour (divided)
  • ½ cup sugar
  • 1 large egg
  • 2¼ teaspoons rapid-rise yeast (from 2 envelopes yeast)
  • 1 teaspoon salt
  • For Cinnamon Roll Filling
  • ¾ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened
  • For Cinnamon Roll Icing
  • ½ cup confectioners’ sugar
  • 1 tablespoon milk
  1. For Cinnamon Rolls
  2. Add the milk and butter in a glass measuring cup and put into the microwave, on high, until butter melts and mixture is just warmed to 120°F to 130°F. (Do this in 30 second increments and stir the mixture between each session).
  3. Pour milk mixture into the bowl of a stand mixer fitted with paddle attachment. Add 1 cup of the flour, sugar, egg, yeast, and salt to the bowl.
  4. Beat on low speed for 3 minutes and stop from time to time to scrape down sides of bowl.
  5. Add the remaining 2½ cups of flour and continue to beat on low (you can increase the speed of your mixer to keep up with the consistency) until flour is absorbed and dough is sticky, scraping down sides of bowl.
  6. If dough is still really sticky, add a bit more flour (a tablespoon at a time) until dough begins to form ball and pulls away from sides of bowl. It will still be slightly sticky to the touch.
  7. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, adding more flour if sticky, about 4 minutes.
  8. Form the dough into a ball.
  9. Lightly coat a large bowl with butter.
  10. Drop the dough into the bowl and turn it over to coat the whole thing.
  11. Cover the bowl with plastic wrap, then a kitchen towel. Let dough rise in warm draft-free area until doubled in size, about 2 hours.
  12. For Cinnamon Roll Filling
  13. Pre-heat oven to 375 degrees Farenheit.
  14. Mix brown sugar and cinnamon together in a bowl and set aside.
  15. Lightly grease an 8”x8” pan with butter and set aside.
  16. Punch down the dough.
  17. Slide the dough onto a lightly floured work surface. Roll out to a 24 x 18 inch rectangle.
  18. Spread the butter over the dough using an offset spatula.
  19. Sprinkle cinnamon sugar evenly over the butter.
  20. Carefully cut 1” strips out of the dough. (Cut the strips the long way.)
  21. Roll the strips to form each cinnamon roll then place the roll into the greased pan.
  22. Bake for 15-20 minutes. Or until tops are golden brown.
  23. Remove from heat and let cool before icing.
  24. For the Glaze
  25. Add ½ cup confectioners’ sugar to a bowl.
  26. Add 1 tablespoon of milk and stir to combine.
  27. Continue adding a little bit of milk at a time until you reach the consistency you like.
  28. Drizzle or pour over top of cinnamon rolls.ut oil


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