Best Cinnamon Rolls
Total TimePrep: 40 min. + rising Bake: 20 min. + cooling
- 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, room temperature
- 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half 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 8 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.
Nutrition Facts1 roll: 364 calories, 15g fat (9g saturated fat), 66mg cholesterol, 323mg sodium, 53g carbohydrate (28g sugars, 1g fiber), 5g protein.
Jul 20, 2019
Jul 4, 2019
This was my first time ever baking cinnamon rolls. I took them to a small group and everyone loved them!
May 1, 2019
Just tried this recipe and they’re so good!! A new family favorite!
Apr 20, 2019
I just made these. They turned out wonderful. I had trouble proofing my rolls during the first proofing, because it just wasn't warm enough in my house. I fixed this by putting it a "warm" oven, (Under 200 degrees) and covered with a damp towel for the second proofing. They taste perfect!
Nov 26, 2018
Awesome, everyone one who ate them loved them. They will be our new family classic! Thanks.
Nov 25, 2018
Absolutely wonderful! Rich (OH so rich)
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.
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.
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!! ??????
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.