Johnson Family Cinnamon Rolls Recipe -
Johnson Family Cinnamon Rolls Recipe
  • READY IN hrs

Johnson Family Cinnamon Rolls

Recipe by  

"This is my mom's recipe for cinnamon rolls. As a kid there were many functions I was invited to with the clear understanding that I would have my mom send some of these along with me."

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Ingredients Edit and Save

Original recipe makes 12 cinnamon rolls Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    2 hrs 30 mins


  1. Place the water, oil, dry milk powder, 3 1/2 tablespoons sugar, salt, flour, and yeast into a bread machine in the order recommended by the manufacturer. Run the machine on the Dough cycle. At the end of the cycle, remove the dough and place it on a floured work surface.
  2. Mix 1/3 cup of sugar with the cinnamon in a bowl, and set aside. Spray a 9x13 inch pan with cooking spray.
  3. Roll the dough out into a 10x15 inch rectangle. Spread the softened butter over the dough and sprinkle evenly with the sugar-cinnamon mixture. Roll up the dough from the long side into a tight roll. Cut the roll into 12 slices about 3/4 inch thick and place the slices into the prepared baking pan with the rolls barely touching each other. Cover with a cloth, and let rise in a warm place until doubled, 30 to 60 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake the rolls in the preheated oven until the tops of the rolls are golden brown, 15 to 20 minutes.
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  • Cook's Note
  • You can use brown sugar in place of white in the butter-cinnamon filling.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2009

This recipe was very good! I doubled the filling because I like a gooey sticky cinnamon roll, but it was good and easy!

Most Helpful Critical Review
May 28, 2011

I used my Kitchen Aid mixer to make these rolls as a fun weekend baking project with my son. I proofed the yeast with the warm water and the sugar for ten minutes in the mixer bowl, then added the vegetable oil, flour, dry milk powder (I used dry BUTTERMILK powder) and salt. We did need a little more flour than what was called for. We kneaded the dough with the bread hook for about five minutes, then set the dough to rise for an hour or so on a warm heating pad. I rolled out the dough and my son mixed the softened butter together with the sugar and cinnamon and spread it on the rolled out dough (it was just easier for him to do it that way). We sliced them up and set them in a baking pan, covered them with foil and set them in the fridge to set overnight. We'll update our review once we bake them in the morning. EDITED: I took them out of the fridge this morning and set them on a warm baking sheet to finish out the second rise. 400* for about 15 minutes and we were in business. I used Cinnamon Roll Icing to drizzle over the top, which is also on this site. These were okay, but not our favorite. It didn't seem to have enough of the cinnamon sugar filling and these seemed a little on the dry side, even with icing.

Jan 04, 2011

These are absolutely fabulous! I made them exactly as the recipe reads, and I have had requests from family and friends over and over again for them! I used my bread machine to make the dough, and placed the ingredients into the bread machine in the exact order listed in this recipe and it works great! I wanted some smaller rolls to take to work to share, so today I followed the recipe to a tee, but after I rolled the dough out and put the butter and cinnamon suger on, I used a pizza cutter to cut the whole thing in half lenghthwise. Then I rolled the two halves up separately, and cut each one into twelve pieces, giving me 24 "mini-rolls". I have them in the oven now, but am watching them to see if I need to reduce the cooking time by a couple of minutes for the smaller rolls. Worked beautifully!

May 17, 2010

I love these cinnamon rolls! They aren't the huge, gross, overly-sweet, and overly-sticky cinnamon buns available at the store or a certain cinnamon roll shop found in malls and air ports. These cinnamon rolls are just sweet enough, small enough that one roll is a reasonable portion for one person, and the rolls are delicious iced lightly with a cream cheese frosting. These cinnamon rolls didn't last a day when I made them for my friends and family and I'll definitely make them again. The only change I made was to add extra cinnamon to the cinnamon-sugar mixture and I iced them with a vanilla cream cheese frosting.

Dec 23, 2010

This is a great sweet roll dough, I have made exactly like the recipe and also did it with rasins and a little more sugar. Both times they were great, but really fabulous with cream cheese frosting!

Nov 17, 2010

I used the dough as a base, and made a "cheese bun" variation of these - they were incredible! After I rolled out the dough, I brushed it with a little butter, and then used about 4 and a half processed light cheese slices as the filling. (Only because my toddler loves them, but they would be awesome with shredded cheddar!) Rolled it all up, and sliced then baked as directed. The buns were soft and fluffy, not too dense or too sweet. Very good!!! I'll be using this recipe again - for cinnamon rolls, too.

Apr 06, 2010

I use my bread maker for the dough. turned great.

Jun 26, 2011

Wow! These were awesome. Followed suggestion of other reviewers and doubled the filling. These were a-m-a-z-i-n-g. Took a long time to make, but totally worth it! Leftover rolls reheated nicely....


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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