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Cinnamon Rolls


Prep Time:

2 hours (including rising)

Cooking Time:

25 minutes



Best served straight from the oven!


  • 2 1/4 cups flour
  • 1 package yeast
  • 1 cup milk
  • 1/3 cup butter
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 3 eggs
  • 3 cups flour (additional)
  • 3 tbsp melted butter
  • 2/3 cup sugar
  • 2 tsp cinnamon
  • 1 1/4 cup confectioners sugar
  • 1/2 tsp vanilla
  • 2 tbsp half and half


flour, yeast, milk, butter, sugar, salt, eggs, sugar-cinnamon, confectioners sugar, half and half

24 Cinnamon Rolls

In a large bowl, combine 2 1/4 c. flour and one package (21/4 tsp.) yeast.

In a saucepan, heat and stir 1c. milk, 1/3c. butter, 1/3c. granulated sugar, and 1/2 tsp. salt just until warm (120-130 degrees) or til butter almost melts.

Add milk mixture to flour mixture, add 3 eggs (lightly beaten).

Beat on low speed for 30 seconds, scrape bowl. Beat on high speed for 3 minutes.

Stir in as much of additional 3 cups flour as you can.

Knead (on a lightly floured surface) any remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover, let rise in a warm place until double in size (about one hour).

Punch down dough. Turn out onto a lightly floured surface, divide in half. Cover, let rest ten minutes.

Lightly grease two 9 x 11/2" round baking pans.

Roll each half of the dough into a 12 x 8 rectangle. Brush with 3 Tbsp. melted butter. Sprinkle with 2/3 cup sugar plus 2 teaspoons cinnamon.

Starting from LONG SIDE, roll up each rectangle, seal seams, cut into 12 slices. Place slices, cut sides down into prepared pans. Cover loosely with plastic wrap, chill and let rise for 2 – 24 hours.

Uncover, let stand at room temperature for 30 minutes.

Preheat oven to 375. Bake for 20 – 25 minutes or until light brown. (If over-browning, use foil for last 5-10 minutes of baking.)

Cool for 1 minute. Invert onto wire rack. Cool slightly. Invert again onto serving platter. Drizzle with glaze. Makes 24 rolls.

Glaze: 1 1/4 cups confectioners sugar and 1/2 tsp vanilla, about 2 tablespoons half and half.