Search thousands of recipes reviewed by home cooks like you.

Cinnamon Rolls II

Cinnamon Rolls II

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    3 h 30 m
Stephanie Knewasser

Stephanie Knewasser

These are gobbled up as soon as family sees them. I'll never try another cinnamon roll recipe, because I think these are the best. Note: These are wonderful fresh, but they don't freeze well.

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:
  • 295 kcal
  • 15%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
  2. Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.
  3. Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes.
  4. Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.
  5. Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JO
370

JO

4/17/2006

I made these by hand since my bread machine was broken. I warmed up the milk, water and butter in the pan and then added it to a bowl with the yeast where i let it stand for 10 minutes. I then added the flour, eggs and salt all at the same time, unlike other reviewers I didn't think there was too much liquid, I was able to turn the dough out and kneed with maybe 1/4 cup of flour just to keep my hands coated. i left in a cold oven over night and baked the next day for 18 minutes, they were wonderful and I have made them many times since, great each time. Thank you for the recipe.

Stephanie Knewasser
290

Stephanie Knewasser

9/29/2009

This is Stephanie. Thank you for all the nice comments! HALVE THE RECIPE for bread machines or it will overflow. I wanted to clarify: warm milk, water & butter (I use the microwave), add egg(s), flour, yeast, sugar & salt to machine. Brush melted butter over dough, sprinkle with cinnamon sugar, raisins/nuts (optional). I cut the rolls with dental floss (wrap floss around roll, tie pulling floss so it slices the dough as you make a knot). Now, I only bake them for 18-20 minutes. I've never measured milk for the frosting, I just add a little at a time until it's a nice spreading consistency. UPDATE I use brown sugar for the filling now because we prefer them gooey.

KIREKBERG
202

KIREKBERG

12/6/2003

I have had great luck freezing before raising or baking. Then, when I am ready to eat them, I put them in the oven on warm to thaw and rise. When they have risen enough I bake as usual. They're wonderful.

Similar recipes