Sticky Cinnamon Rolls Recipe
Sticky Cinnamon Rolls Recipe photo by Taste of Home
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Sticky Cinnamon Rolls Recipe

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What would breakfast be like without cinnamon rolls? My family likes them served fresh from the oven either with or without the sweet frosting. I hope your family likes them, too!
Recommended: Fall Breads
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 36 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup sugar, divided
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 3/4 cup shortening
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 7-3/4 to 8-1/4 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • ICING (optional):
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1 each: 211 calories, 6g fat (2g saturated fat), 15mg cholesterol, 117mg sodium, 36g carbohydrate (15g sugars, 1g fiber), 4g protein.


  1. In a large bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds. Roll each portion into a 12-in. x 8-in. rectangle; spread with butter. Roll up tightly, starting at long end. Slice into 1-in. rolls. Place in three greased 11-in. x 7-in. baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350° for 20-30 minutes or until lightly browned. Remove from pans to wire racks to cool. If desired, make icing: Beat all ingredients until smooth and ice cooled rolls. Yield: 3 dozen.
Originally published as Sticky Cinnamon Rolls in Cookin' Up Country Breakfasts Cookbook 1994, p55

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steinwayartistforu User ID: 6991463 19903
Reviewed Nov. 24, 2012

"I mixed this up in my bread machine and it was overflowing but worth it! I used canola oil instead, made a very tender dough. Have saved to my favs."

run-away User ID: 3050580 19902
Reviewed Jan. 29, 2009

"Good question nana"

nanaofthree User ID: 2730276 44428
Reviewed Dec. 15, 2008

"Where does the cinnamon and brown sugar go???? I presume after you spread the dough with butter????"

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