Cinnamon Rolls

  • Active Time 20m
  • Total Time 1h 55m
  • Rating ****

Makes 20 to 24 rolls

No one can resist warm, sweet cinnamon rolls fresh from the oven and drizzled with icing. Make and shape the rolls the night before and wake your family up to a special breakfast treat.


  • For the Basic Sweet Dough:
  • 4 - 4 1/3 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1 cup milk
  • 1/3 cup sugar
  • 1/3 cup butter or margarine
  • 1/2 teaspoon salt
  • 2 eggs
  • For the Rolls:
  • 3 tablespoons butter or margarine, melted
  • 1 1/2 cup granulated sugar
  • 2 teaspoons ground cinamon
  • 3/4 cup raisins (optional)
  • For the Icing:
  • 1 cup sifted powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3-4 teaspoons milk or orange juice

Companion recipe: Bountiful Nut Rolls



In a large mixing bowl, combine 1 1/2 cups flour and the yeast; set aside. In a saucepan, heat and stir the milk, sugar, butter or margarine and salt till the mixture is warm (120 to 130 degrees F) and the butter or margarine is almost melted. Add to the flour mixture along with the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.


Prepare the basic sweet dough and let rise once. Punch the dough down. Turn out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Roll each half into a 12 x 8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl, stir together the granulated sugar and cinnamon; sprinkle onto dough. If desired, sprinkle with raisins.

Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 slices. Place the slices, cut-side down, in single layers in two greased 9-inch round cake pans. Cover and let rise in a warm place till nearly doubled (about 30 minutes). (Or, cover with greased waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours.)

If dough is chilled, let stand, covered, for 20 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375 degrees F oven for 20 to 25 minutes, or till golden brown. Cool slightly. Transfer to a large platter.


In a small mixing bowl, stir together powdered sugar and vanilla. Stir in enough milk or orange juice to make a smooth icing. Spread over rolls. Serve warm or cool.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 547

nutrition information per serving

200 calories; 5g total fat; 29mg cholesterol; 60mg sodium; 36g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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