Cinnamon Rolls

Posted on

These are sooo good!  My son even asked me to make them instead of a Birthday cake.  You really have to go by touch when adding the flour, so pay attention.
They are worth the effort I promise you!

Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls…So soft and warm and delicious!   I like to spread the frosting on while they are still warm (not hot) so it melts a little bit.  Only half my family likes raisins, so I make the pan half and half.  Two 9×13 pans fit in my oven quite nicely together so I often double the recipe.  If you want a smaller batch, just cut the recipe in half and bake in a round cake pan.  I have found some great metal (not disposable) pans at my dollar store.  I use them when I want to keep a pan and share one with a friend.  Since the pan only cost a dollar, I don’t worry about whether I get it back or not.

Cinnamon Rolls
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 cup very warm water
  • 1 pkg. active dry yeast (or 1 tbsp)
  • ¼ cup powdered milk
  • ⅓ cup sugar
  • 1 tsp salt
  • 1 egg
  • ¼ cup soft shortening
  • 2 ¾ - 3 ¾ cups flour
  • ¼ cup softened butter
  • ½ to 1 cup brown sugar
  • 2 tsp cinnamon
  • Raisins (optional)
  1. Mix together water, yeast, powdered milk, sugar, salt, egg and shortening.
  2. Slowly add flour ½ cup at a time. This will be a soft dough, so only add flour until you can work with it.
  3. Turn onto a lightly floured surface; knead by hand until smooth (about 5 minutes). Place dough in a large greased bowl; cover with plastic wrap and let rise in a warm place until the dough has doubled in size (about an hour).
  4. Punch down and roll out the dough into a rectangle (about 15x9”).
  5. Spread dough with softened butter and sprinkle with brown sugar, cinnamon and raisins.
  6. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together.
  7. Cut roll into about 1” slices. Place in a greased 9x13 pan.
  8. Cover and let rise until the dough has doubled in size (about 35-40 min).
  9. Bake in a 350 degree oven for 15-20 minutes.
  10. Frost while warm with butter cream frosting.
Tip: I use dental floss to cut the rolls. Slide the dental floss under your rolled up "log". Bring the ends up over the top, criss-cross them and pull. This will cut the cinnamon roll and retain its shape better than using a knife.

5 thoughts on “Cinnamon Rolls

  1. Hi Tanya!! I was a counselor at this past girls camp! I plan to make your amazing cinnamon rolls but was wondering if you have the recipe for the frosting posted?

    Thanks so much!

  2. oh my GAWD!!! These are so flippin’ good. I can’t believe I made them myself with my 2nd grader! These may be the best cinnamon rolls I have ever tasted! I guess I won’t ever buy them again. wow.
    You are amazing.

  3. I just realized that I completely skipped step 3 by accident. (This is the first time I have used yeast.) They still came out amazing!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: