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Cinnamon Rolls I

Cinnamon Rolls I

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Sharon

Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
  3. Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
  4. Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.
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Reviews

ZOPOOH
354
2/12/2006

I have made these and think their great however they are not for the person who wants a "Cinnabon" roll not enough butter and cinnamon sugar but thats why I like them. Also to avoid getting squished cinnamon rolls from trying to cut them if you use dental floss ( by placing floss under roll and crossing it over the top) you will get perfectly shaped rolls every time.

Snoopy498
214
3/15/2003

I almost passed this recipe up because I read that it is made the night before. I didn't like the ingredients in the other recipies (boxed cake mixes, etc) so I came back to this one. I made them yesterday and am making them now as I write this. I didn't store them, I made them the same day. I let the dough rise til doubled and then punched it down and rolled it out. I then let it rest and rolled it out again before continuing. The bread is tender. My old recipe came out as hard and that's why I was searching for a new recipe. This is it. I have no need to look for another cinnamon roll recipe. I did have to use a larger then 8 X 8 pan. Thanks Sharon for this recipe.

Melissa
204
3/22/2006

Best cinnamon roll recipe I've found so far. I doubled the recipe and added 1/4 cup melted crisco. I also made the filling x 4. I like it gooey. Frost with: Cream together 8 oz. cream cheese, stick butter, 1 tsp. vanilla, powdered sugar to desired sweetness and milk to desired consistancey. Frost hot. mmmm! Good job Sharon!