Try this recipe for Betty Crocker-style cinnamon rolls. You won’t be able to stop eating them since they are so delicious. A little challenging, but ultimately totally worthwhile. Eat the warm rolls straight from the oven, or top chilled rolls with a pat of butter and reheat for 20 seconds in the microwave.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 18 |
| Yield: | 18 rolls |
Ingredients
- 1 cup warm water (110 degrees F/45 degrees C)
- 4 ½ teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 cup warm milk
- ⅔ cup white sugar
- ⅔ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons salt
- 8 cups all-purpose flour, divided
- ½ cup unsalted butter, melted
- 2 cups pecan halves (Optional)
- 1 ½ cups white sugar
- 3 tablespoons ground cinnamon
- ½ cup unsalted butter, melted
- ⅓ cup white sugar
- 4 cups confectioners’ sugar
- ⅔ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon maple-flavored extract (Optional)
Instructions
- Make the dough: Whisk warm water and yeast together in a bowl. Sprinkle 1 teaspoon sugar over top and whisk until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.
- Combine warm milk, 2/3 cup sugar, 2/3 cup melted butter, eggs, and salt in the bowl of a stand mixer. Add yeast mixture and mix until all ingredients are incorporated. Mix in 4 cups flour on medium speed until dough is completely smooth, about 5 minutes.
- Transfer dough to a large bowl. Knead remaining 4 cups flour into dough with your hands until dough is slightly stiff and sticky, about 10 minutes.
- Grease another large bowl. Place dough into the greased bowl and turn to coat. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
- Remove plastic wrap from the bowl and punch down dough. Set dough aside to rest for 5 minutes.
- While the dough is resting, make the filling: Mix pecans, sugar, and cinnamon together in a bowl.
- Roll dough out onto a well-floured surface, forming a 15×20-inch rectangle. Brush the entire surface with remaining 1/2 cup melted butter, then sprinkle filling mixture over top. Starting at the long end, tightly roll dough over filling and pinch the edges together to seal. Use dental floss to cut roll into 18 pieces.
- Prepare the baking dish: Brush melted butter over the bottom of a 9×13-inch baking dish, then sprinkle sugar over melted butter.
- Arrange cinnamon rolls, cut-sides up and close together, in the prepared baking dish. Let rise in a warm place for 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown, 25 to 30 minutes.
- While the rolls are baking, make the glaze: Beat confectioners’ sugar, melted butter, vanilla, and maple extract in a bowl until smooth. Drizzle over warm cinnamon rolls.
- Substitute walnuts or raisins for pecans if desired.
- The glaze can thicken depending on the brand and freshness of the powdered sugar. If it’s too thick to drizzle, add a little more melted butter, one teaspoon at a time, until desired consistency is reached.
Nutrition Facts
| Calories | 735 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 16 g |
| Sodium | 444 mg |
| Sugars | 57 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Sshhhhh, dont tell my grandma….Literally, the BEST cinnamon roll recipe I’ve ever made!!
This are sooo good. Made as recipe (twice), only thing different is second time I made them used a larger pan so was able to get them all in one pan. Used a different icing that was recommended the second time but will go back to the one with this recipe. Even in the larger pan didn’t need more than 5 more minutes to bake time or will be dry and over baked.
The dough is lovely to work with. 18 rolls cannot be squeezed into a 9×13 UNLESS I had rolled them REALLY tight. OR, just cut 15 and they will fit nicely as 3 across x 5 down. They are just now are rising so I cannot yet comment on the taste. But your mouth waters just looking at them! 🙂
the ABSOLUTE BEST cinnamon roll recipe I have ever had the pleasure of making!!! got 20 large rolls. filled two 9×13 and a pie plate…. simply amazing
I am giving this a five star because it was such an easy recipe to work with! I did substitute brown sugar for the white sugar in the filling… And I made a browned butter maple frosting for it?. I also used the dough hook on my KitchenAid mixer for the 10 minutes of kneading. I do agree with the other reviewer‘s that said that it definitely makes two pans! I probably could’ve rolled them out even thinner and made three pans if I wanted to…??easy & came out perfect. ?
Came out really good. I had no issues
These are Delicious and Easy to make. I use real maple syrup in the frosting.
Perfect ratio of bread to sweet stuff! Since we are a family of 3, I make a half-batch in a 9×13 pan. I cut them to 1.5 inches, which makes 12 perfect rolls with 2 rosebuds that I bake separately in cupcake liners on a pan. I also add 2 T warm milk to the (half batch) of frosting to make it a bit more smooth.
Fantastic! The dough is soft, so it’s hard to get that perfect spiral. But that’s okay! I would skip the sugar on the bottom of the pan. It doesn’t melt and leaves a crunchy texture that isn’t my favorite. Maybe next time I’ll make a quick caramel sauce. And I cooked this in two 9-inch square pans instead of the larger pan so I could share one pan with my neighbors!
These are amazing!! My husband dug in and I finally had to cover and put them away from him. I made 6 pans.
Way too much flour! I had to throw the whole thing out. Sorry.
do not know how you fit 15 rolls in a 9×13 pan. I’ve made this recipe twice and could only fit 12 in the pan.
Don’t think I will ever again buy can cinnamon buns. The best buns ever. Lots of work but soo worth it. I did as others recommended, sort of! I used 1/4 cup of white sugar and the rest brown sugar for filling. I also used used less than s 1/3 cup of white sugar on the bottom of baking dish. Oh and I almost always use a little almond flavor w/ vanilla. With out a doubt one of my favorites.
Wow! Took quit a while, so much butter and sugar, but ooh so good! I’ll be making these again. Thank you for the recipe! It’s going on my cookbook!
Sugar addicts…this is the one for you! Our Christmas breakfast is always cinnamon rolls. This has now become our ONLY cinnamon roll recipe.
Awesome recipe. The real deal. I will try baking it in two dishes though because it was overflowing the 9 x 13 dish as it baked. They were mutant rolls! Also not sure about the glaze – I added milk to it for a frosting. The maple extract is an amazing touch though! So delicious!
My family loved these. They were very big as others stated so I did cut them smaller and made two pans. One pan for now one for later. I froze them before the last rise. When we wanted them I put a pan in the fridge to defrost and rise overnight. They were perfect. Thank you for sharing this recipe.
This is super scrumptious! Towards the end of the recipe it asks to spread butter (melted) and 1/3 cup of sugar on top of the cinnamon rolls; instead I used the cinnamon and sugar and pecan filling on top instead to keep the flavor going.
I enjoyed making this and it turned out very delicious but there are a few things I would change in the recipe. When I first started mixing the 8 cups of flour into the dough it worked out fine, then when I was supposed to knead the remaining four cups into the dough it started to get super dry and I ended up having to mix at least 3/4 of a cup of water in to get the right consistency. Second, when making the frosting at the end don’t use four cups of sugar. After my flour incident, I decided to add in three cups at first instead of the four that it said to add in the instructions and it still ended up incredibly dry. I had to add almost a half cup butter in for the consistency to be thin enough for me to pour over the finished cinnamon rolls. I hope this was valuable advice for anyone hoping to make this dish in the future.
Good recipe! I used brown sugar instead of white for the filling and the bottom of the pan. The one thing I will try differently next time is to spread softened butter on the dough instead of melted butter.
Excellent!