Best Cinnamon Rolls Recipe

5 17 22
Best Cinnamon Rolls Recipe
Best Cinnamon Rolls Recipe photo by Taste of Home
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Best Cinnamon Rolls Recipe

Read Reviews
5 17 22
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.

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  • 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

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Reviews forBest Cinnamon Rolls

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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!"

MY REVIEW
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!"

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

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

MY REVIEW
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."

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