Cinnamon Rolls II

Cinnamon Rolls II


"I make these the night before and bake them in the morning. My family and friends can't stay out of them. They are very moist and decadently rich."

Ingredients 1 h 55 m {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
  2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after 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.
  3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
  4. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. Bake in preheated oven for 20 to 25 minutes until golden brown.
  6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.
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Reviews 444

  1. 542 Ratings


Great recipe - even easier to pull off the second time around. A few lessons I discovered: 1) As others mention, use 8oz of cream cheese in frosting, not 3 oz as listed in recipe. Turns out perfect with 8 oz. Must be a typo. 2) I let mine rise for about 3 hours, they got much larger and fluffier that way - 1 hour wasn't enough. May be a result of the yeast I used? 3) The dental floss trick mentioned in other reviews worked great. 4) I have no idea how one is can roll out a rectangle! I just did a big circle and pulled out the corners by hand. 5) Leave the far side (the one you are rolling the "worm" of dough toward) clear of any butter or sugar mixture. It is easier to seal the seam if you have about 1/2" of clean dough to work with along that seam edge.


This recipe is the best one I've ever tried for cinnamon rolls, and I'm really picky. I did, however, do a couple things differently: 1) let the stand mixer knead it, which transformed it from sticky to smooth dough in 10 min, eliminating the need for extra flour 2) let the dough rise after kneading for 2 HRS - this makes it pliable, silky, and very easy to roll out into rectangles (plus, much lighter), 3) after rolling and refrigerating overnight, let them rise for 2 more hours in the morning (I know, it's a lot of time, but it's soooo worth it!). The end results were rolls that were tender, fluffy, and soft even after they cooled off. The frosting was amazing too. Thanks for this recipe! It will definitely be a regular in my reportoire! p.s. - for those who don't have a stand mixer, try letting the mixture rest for 10 minutes before kneading it (a French method known as autolyse). Flour needs time to absorb water, which will help with the sticky dough problem.


This recipe is easily halved :) As for refrigerating the night before baking, I let the dough rise for an hour before I shape it into rolls. Then after shaped into rolls, I put in pan in fridge covered with plastic wrap. Then I turn the oven on in the morning and let them rise at room temperature/on top of oven for about 30 min-to an hour, until about doubled. Works wonderfully. And the frosting is sooooooo good!