Absolutely the best cinnamon rolls, ever. So good, you can't NOT make them, let alone, stop eating them. A little hard work but totally worth it in the end. Substitute walnuts or raisins for pecans if you desire. Very good right out of the oven, or right out of the fridge, place a pat of butter on top and microwave for 20 seconds!

Recipe Summary

prep:
45 mins
cook:
25 mins
additional:
2 hrs 25 mins
total:
3 hrs 35 mins
Servings:
18
Yield:
dozen rolls
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 1 1/2 cup white sugar, cinnamon, and pecans together in a bowl; set aside to be used as filling later.

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  • Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. Continue whisking until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.

  • Place warm milk, 2/3 cup white sugar, 2/3 cup melted butter, salt, eggs, and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add 4 cups flour; mix on medium until completely smooth, about 5 minutes. Transfer dough to a large bowl; knead the remaining 4 cups flour into dough with hands until dough is slightly stiff and sticky, 10 minutes.

  • Transfer dough to a large greased bowl; cover bowl with plastic wrap. Let dough rise in a warm place until doubled in size, about 1 1/2 hours.

  • Remove plastic wrap from bowl and punch down dough. Set dough aside to rest for 5 minutes.

  • Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough, starting from a long end and pinch edges together to seal. Cut dough, using dental floss, into 15 to 20 slices.

  • Grease a 9x13-inch casserole dish with 1/2 cup melted butter; sprinkle with 1/3 cup white sugar.

  • Arrange cinnamon rolls close together in the prepared casserole dish. Allow to rise in a warm place for 45 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake rolls in the preheated oven until golden brown, 25 to 30 minutes.

  • Beat confectioners' sugar, 2/3 cup melted butter, vanilla extract, and maple extract together in a bowl until smooth. Drizzle over warm cinnamon rolls.

Cook's Note:

Glaze can thicken depending on freshness and brand of powdered sugar. If it is too thick to drizzle, add a touch more butter, one teaspoon at a time, until desired consistency is reached.

Nutrition Facts

735 calories; protein 8.7g 17% DV; carbohydrates 101.7g 33% DV; fat 34g 52% DV; cholesterol 85mg 28% DV; sodium 443.7mg 18% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2012
This is a good recipe for cinnamon rolls. I left out the pecans and maple extract because I didn't have any and I accidentally rolled the dough the wrong way so I came out with 10 giant rolls but I just cut them in half to serve.:) The bread part came out fluffy and the taste was sweet but not too sweet. My glaze was too thick to drizzle but (since I didn't have a lot of time to continue adding butter) I just smeared it thinly with a spoon and it melted a bit. I would use this recipe again. Read More
(12)

Most helpful critical review

Rating: 1 stars
02/20/2013
I followed this recipe step by step and they came out horrible the dough was hard and never really raised Im upset i wasted so much butter and cinnamon I do not recommend this recipe. even the frosting was wack. I had to add milk to thin it out..I give this a -1 rateing Read More
(2)
66 Ratings
  • 5 star values: 52
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
11/12/2012
This is a good recipe for cinnamon rolls. I left out the pecans and maple extract because I didn't have any and I accidentally rolled the dough the wrong way so I came out with 10 giant rolls but I just cut them in half to serve.:) The bread part came out fluffy and the taste was sweet but not too sweet. My glaze was too thick to drizzle but (since I didn't have a lot of time to continue adding butter) I just smeared it thinly with a spoon and it melted a bit. I would use this recipe again. Read More
(12)
Rating: 5 stars
12/03/2012
These were amazing! Mine came out VERY large, but they tasted fabulouse. Read More
(11)
Rating: 4 stars
03/05/2017
Good basic recipe but needs tweaking- first of all, to make as directed for 18 rolls the dough was very thick. I think you could easily make 24 if you roll the dough out thinner, and I will next time. I will also remember that after the second rise, the rolls will double in size again in the oven, so leave plenty of room in the pan. Need to use a deeper pan or leave room around the edges, because when they bake the filling will melt and may drip out over the sides if you put too many rolls in there. Read More
(5)
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Rating: 5 stars
12/27/2016
This recipe is really great!!!! This is the 3rd or 4th cinnamon roll recipe I've tried and it was by far the best. Definitely a plan-ahead thing as there is a lot of time for rising of the dough but it's totally worth it. I used the "perfect cinnamon roll icing" recipe because I wanted cream cheese icing that was a bit thicker so I cannot comment on the maple icing but I will probably try it next time. My family said better than cinnabon in the mall. I would not skip the butter and sugar in the bottom of the pan if you are going for that Cinnabon buttery sugar crusted bottom but the rolls would be more bready on the bottom if you skipped it- i would at least put 1/2-1/4 of the sugar and butter on the bottom of the pan if you were going for less. I took the lead of another person that commented and used brown sugar in the filling instead of white and it turned out amazing. this will be my go too cinnamon bun recipe. The search is over! Read More
(4)
Rating: 5 stars
12/09/2013
Bella I'm betting your yeast was bad. There is no way this recipe could produce anything but terrific cinnamon rolls! Read More
(3)
Rating: 4 stars
11/09/2018
I doubled the filling but used brown sugar. I put 1/2 the mixture on the bottom of the baking pans. It makes a caramelized base preventing sticking or burning. (A trick I use from baking in a camper oven). Read More
(3)
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Rating: 1 stars
02/19/2013
I followed this recipe step by step and they came out horrible the dough was hard and never really raised Im upset i wasted so much butter and cinnamon I do not recommend this recipe. even the frosting was wack. I had to add milk to thin it out..I give this a -1 rateing Read More
(2)
Rating: 5 stars
03/09/2019
Good recipe! I used brown sugar instead of white for the filling and the bottom of the pan. The one thing I will try differently next time is to spread softened butter on the dough instead of melted butter. Read More
(2)
Rating: 3 stars
04/08/2019
I enjoyed making this and it turned out very delicious but there are a few things I would change in the recipe. When I first started mixing the 8 cups of flour into the dough it worked out fine then when I was supposed to knead the remaining four cups into the dough it started to get super dry and I ended up having to mix at least 3/4 of a cup of water in to get the right consistency. Second when making the frosting at the end don't use four cups of sugar. After my flour incident I decided to add in three cups at first instead of the four that it said to add in the instructions and it still ended up incredibly dry. I had to add almost a half cup butter in for the consistency to be thin enough for me to pour over the finished cinnamon rolls. I hope this was valuable advice for anyone hoping to make this dish in the future. Read More
(1)