Cinnamon Rolls II

Cinnamon Rolls II

446
PAT MYERS 0

"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 servings 331 cals
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Original recipe yields 24 servings

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Nutrition

  • 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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Directions

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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.

Reviews

446
  1. 548 Ratings

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Most helpful

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 pe...

Most helpful critical

I am not really sure how to review this recipe since I did not follow it exactly. I have some experience with sweet breads and I was puzzled by a couple of things with this recipe. First of all...

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 pe...

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...

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...

very good recipe. One tip i would suggest is that after letting the milk mixture cool down some add the sugar and yeast first. also you want the liquid to be around 105 - 115 degrees F. if yo...

Good recipe but as a professional baker I would suggest to put all dry ingredients in bowl ( I also added 2tbls of glueton to flour (found in grocery store with the flour) this gives it a lighte...

I made this recipe for my boyfriend and his co-workers, (they're firemen). They absolutely loved them. Now they all want the recipe so that they can have their wives/girlfriends make them at hom...

These were well worth the effort. As for making ahead of time, I wasn't sure at what point to stop, so I made the rolls and put them in the pan - then placed in fridge. Got up early to let the...

These are absolutely divine! I was very nervous about these, as they were my first cinnamon rolls and I can have difficulties using yeast. I made these the night before, put them in the fridge...

If you're a novice (like me) or looking for a compilation of most useful reviews, I'm listing the tips I found most helpful for these HEAVENLY rolls. I'd never used active yeast or made 'real' b...