Dough: In a small bowl mix together warm water, yeast and sugar and set aside.
In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle.
Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 15 slices.
Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
Creamy Glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
32 reviews Guest: Nannie D
This was only my third attempt at making any type of yeast bread.... my 2nd attempt at making cinnamon rolls. The first was a disaster; but it was a different recipe. These were amazing!! Recipe was easy and well written. The only thing I changed was I used milk (4T)in the icing instead of water. My neighbor wanted to know if anyone had ever killed for them....
I am beyond amazed, this is the best batch of cinnamon rolls I have made in a long time. Thank you....awesome...
I had lost my favorite cinnamon roll recipe so when I was asked to bring the rolls my children loved so much for christmas, I went searching for another. The dough of this recipe is amazing..so soft and light. The only thing I will do differently the next time is roll the dough thinner to create more layers and I always prefer a cream cheese frosting and brown sugar for the filling. I am grateful I have another recipe I can call my favorite.
Hi ladies, I used to work at Cinnabon, and wanted to give you a helpful hint. We used brown sugar instead of regular sugar. And for the cream cheese frosting, we used a hint of lemon juice as well. Hope you like it! Nikki
I LOVE LOVE LOVE this recipe!!!!!! My first attempt at making cinnamon rolls turned out terrible! The recipe I used first used biscuit mix & they tasted like sweet biscuits! YUCK! This recipe did make a lot of dough but they didn't last long so I'm glad I made all of them! They were just delicious! I got my confidence back with this recipe! Thank you thank you thank you for sharing!
These cinnamon rolls were really good. The dough was really easy to use but it made a TON of dough. I divided it into 4 and froze three quarters and still made a dozen rolls. I really only used the dough from the recipe, I used my own cream cheese frosting and used brown sugar just a personal preference. I did end up using over 10 cups of flour.
These are exactly what I was looking for in a cinnamon roll recipe! I have been using this recipe for about 4 years now and it is what everyone requests for family get togethers. I make my own buttercream frosting instead of the glaze and find it easier to use softened butter than melted for the filling. The rolls themselves are very soft and fluffy, not hard and dry like some I have tried. They aren't quite like cinnabon, but most of the people that have eaten them (including me) think they are better than cinnabon
Guest: Andy in France
I thought I would surprise my wife with this recipe last weekend - and I sure am glad I did! I live in France and had been missing cinnamon rolls - although they have never been a steady part of my diet... Anyway, I used the measurements listed for the rolls themselves, but improvised for the rest (since, for example, butter doesn't come in sticks but rather in 250g blocks, etc, etc). Fantastic. Really. Also, you know, I think I've eaten ACTUAL Cinnabon rolls maybe twice in my lifetime. But I still googled "recipe cinnamon rolls cinnabon" because I knew that I would gets hits at least in the ball park of what I was looking for. ... read more
Seriously awesome. I am a lover of cinnabon and these are very close. I will definately make them again and again.
I made these several times when I cooked offshore and everybody loved them. These rolls will bust any diet out there no doubt.
Guest: Chef Extraordinaire
I'm all about making stuff from scratch, and these cinnamon rolls were absolutely fabulous! I used quick-rising yeast just because I'm impatient, but I loved the way these things turned out. And who cares that its not brown sugar or cream cheese frosting...they're still amazing! The only thing I'd say is you could half the icing recipe because this was a lot.
what a great recipe! this was really fun, easy, and tasty. only thing i changed was i used my own cream cheese frosting instead. thanks for posting this!
These are GREAT!!! great dough and great frosting. I have to say, uh.... GREAT!! YUM
I only used this recipe for the dough. The dough was very good and so easy to work with. I blanketed my dough with the butter, cinnamon, and brown sugar, then made my own frosting. Very, very, good!
My daughter and I made these cinnamon buns and it was easy and very fun doing. I will always use this recipe and recommend it to everyone that will want to make cinnamon Buns. They were delicious and very fattening but worth every bite. Ty