Cinnamon Rolls

Cinnamon Rolls
Better than most cinnamon rolls you have eaten. Cinnamon rolls are very easy to make and are always a favorite dessert. Start with sweet yeast dough that is light and rich tasting. The dough is rolled out, spread with a cinnamon sugar filling, and then rolled up like a jelly roll. Next slice into rolls, bake, spread a confectioners sugar glaze on top, and they are ready to eat. Yummy.
Recipe type: Yeast Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" inch oblong Pan Prep: Greased Oven Temp: 375° Yield: 12 Rolls Storage: Tightly Wrapped, Room Temperature

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  • ¼ cup warm water (110 to 115 degrees)
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 1 package active dry yeast
  • ⅓ cup granulated sugar
  • 1 large egg, beaten
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 3 to 3½ cups all-purpose flour
  • ½ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 5 teaspoons ground cinnamon
  • ¼ cup raisins (optional)
Vanilla Icing:
  • 2 cups confectioners (powdered) sugar
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, egg, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  4. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
  5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle.
  1. Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges.
  2. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan.
  3. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
  4. Preheat oven to 375 degrees F.
  5. Bake: Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.
Vanilla Icing:
  1. In a small bowl, combine confectioners sugar, butter, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.


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Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls recipe