Cinnamon Rolls

Hey guys!!! Today I made cinnamon rolls. My mom sometimes makes these, and they are SOOOOOOOO good. And just so you know, DO NOT FREEZE THEM! It will kill the yeast and they turn out pretty bad. Trust me, my mom made a batch and froze them because she doesn’t like going through the work of making them from scratch, and my brother was the only person that would eat them. That says something :). Anyway… this recipe is from So let’s get to the recipe. I did tweak this a little bit, so I’ll mention the parts that I changed when I put the recipe. So without further ado, let’s get to the recipe!



2 pkg yeast (very fresh) or slightly less than 2 TB bulk yeast

For those of you that don’t know how yeast works, it is a living thing. It feeds off of the sugar that you put into the water. You know that it is working inside of the water if after around 5 or 10 minutes you see a lot of foam/bubbles on the top.

1 t sugar
1 c warm water

1 c warm milk
2 tsp salt
2/3 c sugar
2/3 c butter (about 1 stick + 2 T)
2 eggs, slightly beaten
7-8 c flour


1 c melted butter, divided into 2 1/2 c portions
1 3/4 c sugar
3 T cinnamon


2/3 c melted butter
2 t vanilla
4 c powdered sugar
4-6 T hot water


In a cup, combine yeast, 1 t sugar, and warm water, stir and set aside. In a large bowl (it fits in the KitchenAid, BTW) mix milk, remaining sugar, melted butter, salt & eggs. Stir well & add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour to make the dough slightly stiff– it will be sticky!

Turn out onto a well-floured board. Knead 5-10 min. (I actually use the dough hook and knead in the mixer for 5 min.) Place in well-buttered glass or plastic bowl. Cover, let rise in a warm place until doubled: 45 min to 1 hour 15 min. When doubled, punch down and let rest 5 min. Roll out into 15 x 20-inch rectangle.

To prepare the filling: Mix together sugar and cinnamon. Prepare a 1/4 sheet restaurant pan OR a 9×13 AND an 8″ square by spreading 1/2 c melted butter on the bottom. Sprinkle with 1/2 c of the cinnamon-sugar mix. Spread dough with 1/2 c melted butter. Add walnuts & raisins if you want to! Sprinkle the rest of the cinnamon-sugar evenly over the surface. Roll up jelly-roll style and pinch edges to seal. Cut into 12-15 slices. (If using the commercial pan, all 15 will fit in 3 rows of 5.) Let rise in warm place until double– about 45 min.

Preheat over to 350, bake 25-30 min until nicely browned. Cool for 5 min.

To prepare glaze: Mix melted butter, vanilla, powdered sugar; add hot water 1 T at a time until glaze is spreading consistency. (Usually 4-5 T) Spread over rolls.

Now for the things that I changed. I did not use real butter, I find that they turn out better this way, because they won’t be as dry. I don’t have any pictures of these, sorry about that. I made these on a school night and forgot to take pictures because it was late and I wanted to get to bed. And, like pretty much any food, they don’t look as good the day after they are complete.

Well, I hope that you like this recipe and try it some time. If you do try this let me know in the comments how it turned out!


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