Kristie Booker

Sweet Mama Jane’s Cinnamon Rolls

by | Jul 23, 2025 | Recipes, Summer in the Moon Garden Recipes

The Story Behind Sweet Mama Jane’s

If the name sounds like it belongs in a story, that’s because it does. Sweet Mama Jane’s is the little bakery at the heart of my novel Summer in the Moon Garden, where the cinnamon rolls are the kind people drive out of their way for. I wanted a recipe worthy of the name — and these are it. If you’d like to visit Criss Creek and Sweet Mama Jane’s for yourself, you can read the first 3 chapters free and join my monthly letter, where I share what I’m reading, writing, and cooking.

Jump to Recipe

These are my take on The Pioneer Woman’s cinnamon rolls. I cut her recipe in half and I use cream cheese frosting instead of the glaze from her recipe—they never disappoint. Soft, buttery, and generously frosted, they’re everything a cinnamon roll should be.

If you aren’t up to making a batch at home, go find a bakery that makes them so you can enjoy a cozy morning moment—maybe even with Summer in the Moon Garden in hand.

Sweet Mama Jane's Cinnamon Rolls

Sweet Mama Jane’s Cinnamon Rolls

Recipe by Kristie Booker
0.0 from 0 votes

Ingredients

  • For the dough:

  • 2 cups whole milk

  • 1/2 cup vegetable oil

  • 1/2 cup sugar

  • 1 packet active dry yeast (2 1/4 tsp)

  • 4 cups all-purpose flour (plus 1/2 cup later)

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 1/2 tsp salt

  • For the filling:

  • 3/4 cup melted butter

  • 1 cup sugar

  • 1 tablespoon cinnamon

  • For the frosting:

  • 11 ounces cream cheese, softened

  • 2/3 cup butter, softened

  • 4 cups powdered sugar (1 lb)

  • 1/4 cup maple syrup

Directions

  • Make the dough. In a large saucepan, combine milk, oil, and sugar over medium heat. Heat until just below boiling (don’t let it boil). Let cool until warm (about 105–110°F), then sprinkle in yeast. Let sit 5–10 minutes until foamy. Stir in 4 cups flour, cover, and let rise in a warm place for 1 hour.
  • Add remaining ingredients. After the dough has risen, add ½ cup more flour, baking powder, baking soda, and salt. Mix to combine. You can use the dough now or refrigerate up to 24 hours.
  • Roll dough into a large rectangle on a floured surface. Pour melted butter over it and spread evenly. Sprinkle sugar and cinnamon all over. Roll up tightly, then slice into 1-inch pieces. Place rolls into buttered pans.
  • Let rolls rise 20–30 minutes. Bake at 375°F for 15–18 minutes, or until golden brown.
  • Make frosting (can also be made ahead and refrigerated). Beat the cream cheese and butter together in a large bowl until combined. Add powdered sugar and maple syrup and beat until smooth. Let the rolls cool for a few minutes before frosting.