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Best Cinnamon Rolls

 Best Cinnamon Rolls
This roll recipe, from my husband's family, is one I always prepare 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
16 ServingsPrep: 20 min. + rising Bake: 20 min.


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


  • In a large bowl, dissolve yeast in warm milk. Add the sugar, butter,
  • eggs, salt and 2 cups flour; beat until smooth. Stir in enough
  • remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.

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Best Cinnamon Rolls (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch the dough down. Turn onto a floured surface; divide in half.
  • Roll each portion into an 11-in. x 8-in. rectangle; brush with
  • butter. Combine brown sugar and cinnamon; sprinkle over dough to
  • within 1/2 in. of edges. Roll up jelly-roll style, starting from a
  • long side; pinch seam to seal.
  • Cut each into eight slices. Place cut side down in two greased 13-in.
  • x 9-in. baking pans. Cover and let rise until nearly doubled, about
  • 1 hour.
  • Bake at 350° for 20-25 minutes or until golden brown. Cool in
  • pans on wire racks. In a small bowl, combine frosting ingredients
  • until smooth. Frost rolls. Store in the refrigerator. Yield: 16
  • rolls.
Nutritional Facts: 1 serving (1 each) equals 364 calories, 15 g fat (9 g saturated fat), 66 mg cholesterol, 323 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.