- 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
- 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.
Reviews forBest Cinnamon Rolls
"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 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."
"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 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."
"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."
"I joined this site just so I could rate these. Absolutely worth the work. And it makes a lot of rolls!"
"Not much to say, except "Fantastic!""
"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 13 yr old son made these and they where so yummy!!!!"