Best Cinnamon Rolls Recipe
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Best Cinnamon Rolls Recipe

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I always prepare this roll recipe from my husband's family for our church conferences. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the cinnamon filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES: 16 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 2 large eggs
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, melted, divided
  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-1/2 cups confectioners' sugar

Nutritional Facts

1 roll: 364 calories, 15g fat (9g saturated fat), 66mg cholesterol, 323mg sodium, 53g carbohydrate (28g sugars, 1g fiber), 5g protein.


  1. Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll one portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
  4. Bake until golden brown, 20-25 minutes. Cool on wire racks.
  5. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers. Yield: 16 rolls.
Originally published as Frosted Cinnamon Rolls in Country Woman March/April 2004, p31

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Carol User ID: 8967975 266215
Reviewed May. 22, 2017

"Perfect! I halved the recipe amounts using my bread machine and put 4 rolls in each of 2 Wilton pans, 5-inch square by 2-inches high. They rose to the top of the pans. Wonderfully light. Baked 15 minutes. Has anyone tried freezing them?"

TheaB User ID: 6624387 254073
Reviewed Sep. 13, 2016

"My 13 yr old son made these and they where so yummy!!!!"

cdj167 User ID: 8451637 244623
Reviewed Feb. 28, 2016

"Absolutely Delicious and so easy to prepare. I made the dough in my bread-machine on the dough cycle and it turned out perfect. If you can keep yourself from eating the entire pan full, they freeze very nicely too!"

musicmom20785 User ID: 3247839 240250
Reviewed Dec. 26, 2015

"This has become my "go-to" sweet roll recipe! Also did it in the bread machine on the dough setting. Worked great!"

cbenne12 User ID: 7424916 227015
Reviewed May. 26, 2015

"These were amazing! I wouldn't change a thing about them!"

Boovas User ID: 7717779 205906
Reviewed Apr. 25, 2014

"These were excellent. I added raisins and walnuts which were amazing. Will definitely be making these again."

IslandWife User ID: 6007790 132382
Reviewed Apr. 12, 2014

"Wonderful - I would give them 10 stars if I could! The dough is easy to work with. These are very yummy, and easy to make. Thank you for sharing!"

vewebber58 User ID: 998755 60995
Reviewed Apr. 11, 2014

"I made the dough for these rolls in my bread came out perfectly. I'm not a person who cares much for frosting, but there are others in the family who do, so I went ahead and iced them. Next time, I think half of the frosting recipe would be adequate. I'm giving them a "5" because the dough is so nice and easy to work with.....and good....., and frosting lovers will love the cream cheese icing, but I really prefer the kind that have goo and nuts on the bottom."

ckc1968 User ID: 7373156 52179
Reviewed Apr. 7, 2014

"Awesome recipe. My first attempt at cinnamon rolls and they were perfect. My family loved them."

wasoongu User ID: 1077273 91780
Reviewed Dec. 25, 2013

"Christmas morning! Made the recipe exactly as written. The results were amazing. Classic taste, soft, sweet rolls. I only filled one pan, though. Not sure how anyone could get two... Maybe mine didn't rise as much as others? Still light, fluffy and delicious. Served for brunch with sausage balls, fruit salad and hot wassail."

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