Best Cinnamon Rolls Recipe

5 20 25
Best Cinnamon Rolls Recipe
Best Cinnamon Rolls Recipe photo by Taste of Home
Publisher Photo

Best Cinnamon Rolls Recipe

Read Reviews
5 20 25
Publisher Photo
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I always bake it 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
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling

Ingredients

  • 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
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, melted, divided
  • FROSTING:
  • 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

Directions

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).
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.
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°.
Bake until golden brown, 20-25 minutes. Cool on wire racks.
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

Nutritional Facts

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

Popular Videos

  • 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
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, melted, divided
  • FROSTING:
  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBest Cinnamon Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Donna User ID: 9443083 285769
Reviewed Mar. 28, 2018

"Buns were okay but I think too much cinnamon. Overpowers everything. I thought two tablespoons was a little too much but I went with it. If I ever use this recipe again, I will reduce the cinnamon to a lot less."

MY REVIEW
Tracy User ID: 9441111 285535
Reviewed Mar. 24, 2018

"My buns did not rise properly, and after searching the internet for answers, I think I know why. You have to activate the yeast before combining the milk/yeast mixture with the other ingredients! Not being accustomed to recipes involving yeast, I followed these directions to a 'T," and wound up with thin, dense, lopsided rolls. Disappointed after so much time spent on these, and nothing to take to the church bake sale. But, I think if I had waited at least 5 minutes for the yeast to activate in the warm milk before adding, it would have made all the difference."

MY REVIEW
Cindy Mc User ID: 8903648 283853
Reviewed Feb. 18, 2018

"This was the first time I have made cinnamon rolls and I'm so glad it was your recipe for my first attempt!! I made them for breakfast and they turned out so good!! I guess my husband and his five friends like yeasty tasting cinnamon rolls because they all had two each!!! I have to say I also had two when everyone was eating them!! I only had two of the smaller ones that I had made though! ?? These cinnamon rolls will be a regular at our house!! I'm so glad I happened to come to Taste of Home's site to look for for recipes!! I wanted to tell you thanks for your wonderful recipe!! ??????"

MY REVIEW
Alisha User ID: 9377702 279948
Reviewed Dec. 25, 2017

"My husband liked these but I thought they were yeast-y tasting. I followed instructions to a T, and my yeast was good, so not sure what happened."

MY REVIEW
lvarner User ID: 35803 278618
Reviewed Dec. 3, 2017

"This is an excellent cinnamon roll recipe. These rolls taste like the good, old fashioined cinnamon rolls I grew up eating and loving. The rolls have enough eggs, milk, and butter to add richness, and the frosting makes them extra special. The filling is nice and cinnamon-y. Yum! The recipe is great as is, but I sometimes add some raisins and/or finely chopped pecans to the filling mixture for additional flavor, texture, and variety."

MY REVIEW
Amy User ID: 9234270 271709
Reviewed Aug. 13, 2017

"I joined this site just so I could rate these. Absolutely worth the work. And it makes a lot of rolls!"

MY REVIEW
jmkasprak User ID: 2880256 269913
Reviewed Jul. 24, 2017

"Not much to say, except "Fantastic!""

MY REVIEW
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?"

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

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

MY REVIEW
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!"

Loading Image