Search thousands of recipes reviewed by home cooks like you.

Cinnamon Rolls I

Cinnamon Rolls I

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    3 h 40 m
Kathy Nowell

Kathy Nowell

This is my all time favorite cinnamon roll recipe. It turns out perfect every time and so quick and easy to make.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
  2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.
  5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

PDLGARDNER
92

PDLGARDNER

12/29/2003

Very good. I was skeptical, even after having read all of the great reviews but they truly are very good. The bread is moist and tender, not hard and with using the bread maker, this is a pretty easy recipe to make. It takes time due to the required rising but other than that, it's quick and easy. I did do a couple of things differently -- I added more cinnamon, 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel, they were quite sweet and quite gooey with the recipe as it was. Try 'em, you won't be disappointed.

CHEYANNE_STORM
60

CHEYANNE_STORM

7/11/2003

These are absolutly the best cinnamon rolls! I have made them for everyone this holiday season and all have loved them. The only thing I did different after the first batch was divide my dough in half and bake in 2 8x8 pans. The center rolls wouldn't shrink then, and they looked gorgeous :) Thanks for the wonderful recipe.

knowell
55

knowell

11/25/2005

Happy thanksgiving to all. I am glad that this recipe has been enjoyed by so many. Someone said they weren't sure of the size triangle to make. I think 12 X 17 is about right. When I cut the rolls into 12 to put in the pan they are about 1½". What I do is, cut the long roll in half and then each half into six. They come out pretty uniform. Thanks for all the good comments about this recipe. It is indeed a "keeper". Kathy Nowell

Similar recipes

ADVERTISEMENT