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Cinnamon Rolls Recipe

  • Author: Mindee
  • Prep Time: 2 Hours 30 Minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 Cinnamon Rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These homemade cinnamon rolls are perfect for Christmas morning, Easter brunch or just because! This popular recipe is always a huge hit! These warm gooey cinnamon rolls drizzled with sweet icing will never last very long!


Units Scale

Roll Dough:

  • 1/4 Cup Butter
  • 1 tsp Salt
  • 1/4 Cup Sugar
  • 1 Cup Scalded Milk
  • 1 Tbs. Active Dry Yeast
  • 1/2 tsp Sugar
  • 1/3 Cup Warm Water
  • 2 Large Eggs
  • 3 1/2 Cups Flour, divided

Cinnamon Filling:

  • 1 cup Melted Butter
  • 2 cups Sugar
  • 2 Tbs. Ground Cinnamon


  • 2 Cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • Milk



  1. In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too) place the 1/4 cup of butter, 1 tsp Salt, and 1/4 cup of sugar.
  2. In a small saucepan, scald the 1 cup of milk. To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
  3. Allow to cool to a warm, but not hot temperature (a little warmer than a baby’s bath water). This takes 20-30 minutes.
  4. In a small bowl, dissolve the yeast and 1/2 tsp sugar in 1/3 cup warm water. Let stand until foamy. About 5 minutes.
  5. Pour the foamy yeast, 2 eggs, and 2 cups of the flour into the mixing bowl. Mix on low just until everything is mixed together. Then beat on medium high for 5 minutes. Don’t skimp on the time. You must beat it for 5 minutes.
  6. Add the remaining 1 1/2 cups flour. Mix until incorporated. This is a batter dough so the dough is going to be sticky and gooey, it will not be a ball of dough. Refer to the pictures included in this recipes post to see what this should look like. Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
  7. Punch down the dough, recover, and let rise a second time until doubled. This will only time 1/2 the time of the first rise.
  8. While the dough is rising for a second time, spray a 9×13 baking dish with non-stick cooking spray and mix up the cinnamon sugar filling.
  9. Dump the risen dough out onto a generously floured surface. Knead gently just enough so the dough is not sticky. This won’t take a lot of flour. Remember this is a soft dough and should not be a stiff ball of dough like bread dough would be.
  10. Roll out into a rectangle that is roughly 20×14 inches. Spread the cinnamon sugar filling over the top of the rolled out dough.
  11. Roll up the dough jelly roll style and slice into 1 1/2 inch slices.  
  12. Place the slices into the prepared baking dish.  I can only fit 12 in my 9×13 pan so if you got more than 12 you will need an additional smaller pan.  Cover and let rise in a warm place for 30 minutes.  Preheat the oven to 350 degrees and make the icing..
  13. Bake at 350 degrees for 25-35 minutes.  The tops should be lightly browned and the center roll should be done.  Cool about 15 minutes before drizzling with icing.

Cinnamon Sugar Filling:

  1. Melt the butter and mix the sugar and cinnamon into it.  If you need to add a bit more sugar to it you can.  The cinnamon sugar filling should not be spreadable not crumbly nor super runny.  


  1. Using a fork, mix together the powdered sugar, vanilla, and enough milk to bring to a drizzly consistency.


  • Store at room temperature in an airtight container or cover the pan with plastic wrap.

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