When I was little, I observed my mother making these rolls, and I have always admired how simple they are to prepare.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ⅓ cup white sugar
- 2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon salt
- 6 ½ cups all-purpose flour, divided
- 2 eggs
- ⅓ cup vegetable oil
- ½ cup white sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. 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 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9×13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes, until golden.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 595 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Worst ever. Horrendous cinnamon buns. 6 cups of flour?! Haha what.
These were ok, but they’re not standard cinnamon rolls. Rolling out the rolls as individual ropes and then running through cinnamon and sugar doesn’t leave the end result very cinnamon-y. Since they also don’t have icing, I chose to top them with melted butter and additional cinnamon sugar before baking. The dough was very easy to work with, but a little on the salty side. They were fine, but I would go with another recipe next time.
Amazing and flakey dough! Very easy and worked out perfectly!!
Quick and easy to make. I cut the recipe in half and it turned out great! The rolls were light and fluffy.
I can NOT rave about this dough enough it’s just great. And this is a quick hack for people with extra dough guys. Take a little corn meal and put it at the bottom of your pan and use the dough for pizza it’s just amazing.
I’ve made these several times now. I sub brown sugar in the filling.
These were awesome!
I found these to be ‘ok’…not the rich flavor I was looking for. I followed someone else’s suggestion and added vanilla to the batter. Also, made filling with cinnamon and brown sugar and frosted with cream cheese frosting. Those changes didn’t make much improvement. Would not make again.
This was great, I used a honey cinnamon butter to glue the cinnamon sugar topping and added half brown sugar to it.
Thanx for a great stroll down memory lane! My mom would make one pan of the ‘cinnamon’ rolls (no brown sugar or nuts) maybe add ‘icing’ but maybe not. The other pan full was called ‘Carmel nut rolls’ made with lots of brown sugar, cinnamon & nuts along with butter, cinnamon, brown sugar & nuts in bottom of the pan too, sooo yummy on top when turned out of the pan a few minutes after came out of the oven! Hard to pick a favorite.
I added vanilla into the batter with the eggs and used a spatula to spread butter onto the dough before I put the cinnamon/brown sugar. I let them rise for an extra hour too before I baked them.
This is a great base recipe and, with a minor adjustment, is delicious. The only change we make is to put butter, cinnamon, and sugar inside the roll before you roll it up. Also note that you can create a larger roll and then slice it up.
Great
Disappointed with flavor. Lacks the richness of dough made with milk and butter. Too “bread like.” Rather than modifying this recipe, I’ll choose a different on in the future.
So good and so easy. Came out perfectly.
Great! Very soft and spongy texture. Needed more cinnamon and sugar. I will probably double that next time.
Just like others said, great yeast recipe, and like others, I made some changes. I made a butter paste with cinnamon, sugar and 2 sticks of soft butter. I doubled the amount of sugar and tripled the amount of cinnamon. I will use brown sugar addition next time. The frosting I used was the cinnamon roll cream cheese frosting on here. 1 8 oz. cream cheese, 1 stick butter, 1 tsp vanilla, 1 TBS milk and 3 cups powdered sugar. It was perfect for the rolls.
I made this recipe I added chopped pecans and used brown sugar with extra cinnamon. My family and neighbors loved them .
This dough was amazing. I have tried a bunch of different cinnamon dough recipes, and this one is by far the best. Highly highly recommend! I would change up the filling recipe a bit though… it was a little too sweet and crunchy because of the sugar for my tastes, but everyone else seemed to love it.
Light and fluffy, taste awesome
Great shape large amount! Really good I added some vanilla extract and brown sugar to the insides and it made it amazing! I recommend