Recipe by Stephanie Knewasser
"These are gobbled up as soon as family sees them. I'll never try another cinnamon roll recipe, because I think these are the best. Note: These are wonderful fresh, but they don't freeze well."
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2 1/4 teaspoons
active dry yeast
1 1/2 tablespoons
1 1/2 tablespoons
I made these by hand since my bread machine was broken. I warmed up the milk, water and butter in the pan and then added it to a bowl with the yeast where i let it stand for 10 minutes. I then added the flour, eggs and salt all at the same time, unlike other reviewers I didn't think there was too much liquid, I was able to turn the dough out and kneed with maybe 1/4 cup of flour just to keep my hands coated. i left in a cold oven over night and baked the next day for 18 minutes, they were wonderful and I have made them many times since, great each time. Thank you for the recipe.
Tried this recipe, might not have used the right size bread machine. Used 2lbs. bread pan in machine and the recipe did not work, way too much dough for the machine to handle, cut it in half for the bread machine, dough came out extremely gooey, had to use lots of flour. Not as good as I thought it would be according to the other raters.
This is Stephanie. Thank you for all the nice comments! HALVE THE RECIPE for bread machines or it will overflow. I wanted to clarify: warm milk, water & butter (I use the microwave), add egg(s), flour, yeast, sugar & salt to machine. Brush melted butter over dough, sprinkle with cinnamon sugar, raisins/nuts (optional). I cut the rolls with dental floss (wrap floss around roll, tie pulling floss so it slices the dough as you make a knot). Now, I only bake them for 18-20 minutes. I've never measured milk for the frosting, I just add a little at a time until it's a nice spreading consistency. UPDATE I use brown sugar for the filling now because we prefer them gooey.
I have had great luck freezing before raising or baking. Then, when I am ready to eat them, I put them in the oven on warm to thaw and rise. When they have risen enough I bake as usual. They're wonderful.
I did 1/2 of the recipe. It fit in my bread machine perfectly and made one dozen, large and yummy rolls. Using the bread machine makes this recipe so easy. I refrigerated the rolls overnight and baked in the morning for a quick and easy breakfast that the entire family loved.
These cinnamon rolls were wonderful! I don’t always have the best luck with yeast so this is the trick I’ve learned…in a measuring cup I heated ½ cup of the water and stirred in 2 Tbs. yeast and ½ tsp of sugar. I covered it with a small plate to allow it to foam. When it’s foamed up about 2 inches or more I use it, but it will continue to foam if you leave it and should only take about 5 minutes to begin foaming. While the yeast was sitting, I heated the butter, milk and only ½ cup of the water (minus the ½ cup for the yeast). I don’t have a bread machine, so I did it the old fashioned way…by hand! I mixed together the dry ingredients (flour, sugar, & salt) and then added the butter mixture, yeast (foam and all), and eggs. I mixed it well and had to add quite a bit of extra flour while kneading. I greased a bowl, covered it, and put it in a warm place to rise. After about an hour it was ready for step #2 in the recipe. Hope this helps with the yeast problems. I added extra cinnamon-sugar and sprinkled extra cinnamon on. Yum! The extra cinnamon was perfect for us; not too sweet, but sweet enough. The rolls were light and so soft. This recipe wasn’t too difficult and gave me delicious results. Thanks for the post Stephanie!
These rolls are great. They are light and fluffy. I liked them better than "Clone of Cinnabon" because they are not as gooey and the dough is easier to work and form. Next time I'm going to add some brown sugar with the cinnamon.
This is the first time I have ever made cinnamon rolls from scratch, and now my husband will never let me buy the ready to bake rolls again. I had to add a little more flour also. Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Rolls II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
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