| Level: | Easy |
| Total: | 2 hr |
| Prep: | 1 hr 45 min |
| Cook: | 15 min |
| Yield: | 30 rolls |
Ingredients
- 2 packages yeast, (1/2-ounce or 2 scant talespoons)
- 1/2 cup hot water
- 1 tablespoon sugar
- 1/2 cup butter
- 3/4 cup milk (warmed)
- 1/2 cup sugar
- 1 egg
- 1 teaspoon salt
- 4 1/2 cups flour
- 1/2 cup butter
- 1 1/4 cups brown sugar
- 1/4 cup granular sugar
- 2 tablespoons cinnamon
- 1 pound powdered sugar
- 2 to 3 tablespoons milk
- 2 drops butter flavor extract
Instructions
- Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit. Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour. Put dough onto floured counter top. Knead dough until it doesn’t stick to your hands (don’t over kneed or add too much flour). Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).
- Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly). Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths. Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen. Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven – let cool. FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily. Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 245 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 4 g |
| Cholesterol | 22 mg |
| Sodium | 88 mg |
Reviews
Great recipe. I had to bake them for 45 minutes on 400. They came out perfectly…. Delicious!!!
The last time I made this recipe was around 1998. Calling All Cooks is hands down my favorite show on FN. This recipe will stand the test of time! I increased the first rising by 1 hour and the final proofing at 45 minutes. Of course I substituted the glaze with cream cheese frosting.
(Sison|Azusa|7/3/2020)
(Sison|Los Angeles|2/1/1998)
I have been using this recipe since 2002. I don’t change a thing and I get compliments from all my family . I always make them bigger than the recipe says. It says it makes 30 and I make 12. They are so big. I give my son half of them and he takes them to work and shares. He just called and ask for the recipe for the guys at work. I just add about 5 minutes more to the baking. Delicious!
I’ve tried four recipes from this site but yours is by far the best. It’s also surprisingly the easiest. I don’t normally leave reviews however I created an account so I could give you your credit. I used less sugar and substituted coconut oil for the butter, I also added pecans. Yum yum!
This recipe surprised me a little bit. It looked really good, but there turned out to be a little too much brown sugar and it leaked, and we didn’t even use all of it. We also ended up using more butter than requested in the recipe. The overall result wasn’t too bad, but I’m not sure if I would use this recipe again. I’m not going to say they were horrible, because they weren’t, they just weren’t what I was looking for. I hope you found my review helpful. :
I have been using this recipe for almost 4 years. This has been one of my hands down all time favorite recipes that I am even rewriting my review to boast. I was sitting here this morning thinking how much I wanted a good sinnamon roll with my coffee at work today and I know what I will be doing tonight. I make the rolls the night before and get them in that pan and then the next morning preheat my oven to cook them fresh and warm. They make such a huge batch too. I use very little icing and my kids absolutely adore these.
Delicious recipe! I substituted a cream cheese icing for my cinnamon rolls and by the next day, there were only 6 left!
Great cinnamon rolls, easy to follow, I did put cream cheese frosting on mine
These cinnamon rolls turned out great but if you are inexperienced baker the instructions to this recipe are a disaster. DO NOT turn the dough out onto the board with only 2 cups of flour in it. Put 4 cups of flour in the mixer to create a nice dough before turning out onto the board. Also, the rise time is not correct. You need to raise the dough in the oven with a cup of hot water also sitting in the oven for at least one hour. After placing in the pan allow to rise in the oven again with a new cup of hot water for one hour. A deep dish pie pan will also work nicely. You can also make individual rolls by baking them in muffin tins.
I thought that these cinnamon rolls turned out great! They were very good and my family loved them. My only criticism would be that they didn’t rise as much as I expected them to. However, I would certainly make this treat again! Also, I used a different frosting recipe than the one the recipe called for – it was a cream cheese icing…