Betty's Famous Cinnamon Rolls


Try this recipe for cinnamon rolls that taste like Betty Crocker's. They're so good, you won't be able to stop eating them. A little hard work but totally worth it in the end. Eat them warm, right out of the oven, or top refrigerated rolls with a pat of butter and reheat in the microwave for 20 seconds.

Prep Time:
45 mins
Cook Time:
25 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 40 mins
18 rolls



  • 1 cup warm water (110 degrees F/45 degrees C)

  • 4 ½ teaspoons active dry yeast

  • 1 teaspoon white sugar

  • 1 cup warm milk

  • cup white sugar

  • cup unsalted butter, melted

  • 2 large eggs

  • 2 teaspoons salt

  • 8 cups all-purpose flour, divided

  • ½ cup unsalted butter, melted


  • 2 cups pecan halves (Optional)

  • 1 ½ cups white sugar

  • 3 tablespoons ground cinnamon

Baking Dish Preparation:

  • ½ cup unsalted butter, melted

  • cup white sugar


  • 4 cups confectioners' sugar

  • cup unsalted butter, melted

  • 2 teaspoons vanilla extract

  • 1 teaspoon maple-flavored extract (Optional)


  1. Make the dough: Whisk warm water and yeast together in a bowl. Sprinkle 1 teaspoon sugar over top and whisk until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.

  2. Combine warm milk, 2/3 cup sugar, 2/3 cup melted butter, eggs, and salt in the bowl of a stand mixer. Add yeast mixture and mix until all ingredients are incorporated. Mix in 4 cups flour on medium speed until dough is completely smooth, about 5 minutes.

  3. Transfer dough to a large bowl. Knead remaining 4 cups flour into dough with your hands until dough is slightly stiff and sticky, about 10 minutes.

  4. Grease another large bowl. Place dough into the greased bowl and turn to coat. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 1/2 hours.

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

  6. While the dough is resting, make the filling: Mix pecans, sugar, and cinnamon together in a bowl.

  7. Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush the entire surface with remaining 1/2 cup melted butter, then sprinkle filling mixture over top. Starting at the long end, tightly roll dough over filling and pinch the edges together to seal. Use dental floss to cut roll into 18 pieces.

  8. Prepare the baking dish: Brush melted butter over the bottom of a 9x13-inch baking dish, then sprinkle sugar over melted butter.

  9. Arrange cinnamon rolls, cut-sides up and close together, in the prepared baking dish. Let rise in a warm place for 45 minutes.

  10. Preheat the oven to 350 degrees F (175 degrees C).

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

  12. While the rolls are baking, make the glaze: Beat confectioners' sugar, melted butter, vanilla, and maple extract in a bowl until smooth. Drizzle over warm cinnamon rolls.


Substitute walnuts or raisins for pecans if desired.

The glaze can thicken depending on the brand and freshness of the powdered sugar. If it's too thick to drizzle, add a little more melted butter, one teaspoon at a time, until desired consistency is reached.

Nutrition Facts (per serving)

735 Calories
34g Fat
102g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 735
% Daily Value *
Total Fat 34g 44%
Saturated Fat 16g 82%
Cholesterol 85mg 28%
Sodium 444mg 19%
Total Carbohydrate 102g 37%
Dietary Fiber 4g 13%
Total Sugars 57g
Protein 9g
Vitamin C 0mg 1%
Calcium 56mg 4%
Iron 3mg 18%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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