cinnamon rolls recipe

Cinnamon Rolls Recipe



  • (1) packet active dry yeast — ¼ oz.
  • (½) cup warm water — about 105ºF
  • (½) cup warm milk
  • (¼) cup sugar
  • () cup vegetable shortening — you can use butter as a substitute
  • (1) tsp salt
  • (1) egg
  • (3¾) cups all-purpose flour


  • (1) cup brown sugar
  • (2½) tbsp cinnamon
  • (½) cup butter, melted


  • (4) oz plain cream cheese, softened
  • (¼) cup butter, softened
  • (1½) cup powdered sugar
  • (½) vanilla extract
  • (⅛) tsp salt


  1. Heat oven to 400º F
  2. In a small bowl, dissolve yeast in warm water and set aside
  3. In a large mixing bowl combine milk, sugar, vegetable shortening, salt and egg
  4. Add 2 cups of flour and mix until smooth (about 5 minutes if using a stand mixer with paddle attachment)
  5. Add yeast mixture to the bowl
  6. Add the remaining flour to the bowl and attach the dough hook, mix until dough pulls away from the bowl and is easy to handle (about 3 minutes) — IF you don’t have a stand mixer, no sweat, just mix the remaining dough and turn it out on a floured surface and knead with your hands for 5-10 minutes
  7. Place kneaded dough in a bowl greased with oil, cover and let rise until about double in size (about 1 hour)
  8. Once doubled in size, uncover dough and punch down with your fist
  9. Roll out dough on a floured surface into a rectangle (about 15″ x 9″ but it doesn’t have to be exact, just get a rectangle shape no smaller than 12″ wide and you’ll be good to go)
  10. Spread melted butter all over the dough
  11. Mix brown sugar and cinnamon and sprinkle over the dough evenly — you should have one nice heavy coat of cinnamon sugar
  12. From the bottom (the longer side ~15″), roll the dough up and pinch the edge to seal
  13. Cut 12-18 slices about 1-inch thick
  14. Place rolls in a greased baking pan (I used a round pan, but 9″x13″ works well here too) close together
  15. Cover and let rise until dough has doubled (about 30 minutes)
  16. Bake cinnamon rolls for about 15-20 minutes until golden brown
  17. While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt — set aside (if icing is too thick, you can add 1 tsp of warm water at a time to thin out icing until you’ve reached your desired consistency)
  18. Spread icing on slightly cooled rolls before serving*

*NOTE: You can reheat cinnamon rolls in a 350ºF oven for about 5-10 minutes to enjoy another time

Back to Post

Recipe adapted from Food Network and All Recipes

Cinnamon Rolls