I watched mom make these rolls when I was young and have always loved how easy they are to make!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

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  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

  • Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  • Bake in preheated oven for 30 minutes, until golden.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

370 calories; 8.5 g protein; 66.4 g carbohydrates; 31 mg cholesterol; 595 mg sodium. Full Nutrition

Reviews (127)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2005
This was a very good recipe. My 4 tips: 1.) Roll out one big log and cut it into individual rolls; It's much easier. 2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips. 3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use. 4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls. Read More
(223)

Most helpful critical review

Rating: 3 stars
05/07/2020
update to my review: They were okay. I liked the last two batches I've made better: Cinnamon rolls II was great and Cinnamon rolls III was also really good. These just seemed... well, meh. The dough was quite firm, not soft like the other two I made. Maybe it was user error and I"ll try this one just once more, in a few days. Read More
(5)
160 Ratings
  • 5 star values: 120
  • 4 star values: 26
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/19/2005
This was a very good recipe. My 4 tips: 1.) Roll out one big log and cut it into individual rolls; It's much easier. 2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips. 3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use. 4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls. Read More
(223)
Rating: 5 stars
01/19/2008
I'm giving this a 5 for the dough!!! These turned out AWSOME!! A few adjustments were...I used milk intsead of water and I put 2 tsp. vanilla in the egg/oil mixture.(it makes the dough a little more flavorful...less like plain bread. I did these as a big rolled out "sheet" and smeared soft butter before my cinnamon/sugar. I keep a tub of sugar/cinnamon/flour that I use for my cinnamon rolls and fruit pies.(1/2 C. brown sugar, 3/4 C. white sugar, 1/4 C. flour, and 4 TBS. cinnamon...the four helps keep your filling inside the cinn. rolls, and works to thicken the juice in your fruit pie) These are also great if you spread diced apples on the dough before you roll it up...YUM!! Read More
(189)
Rating: 4 stars
07/30/2005
while the dough of this recipe is good (rises well, light), the essential part, sugar and cinnamon, are not enough. if you want the normal cinnamon buns that are sticky sweet, you'll need to increase the sugar plus add a drizzle frosting after baking. if you want something more bready with a hint of cinnamon and sugar, don't make any changes. Read More
(115)
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Rating: 5 stars
06/04/2006
Using previous suggestions, these are the best cinnamon rolls I have ever had (I think even better than pillsbury! For the filling I used 1 cup sugar, 1 cup brown sugar and 3 T cinnamon. I also rolled out one big rectangle and rolled it up and cut off slices. It filled 2 pie plates full. I also drizzled on a confectioner sugar/milk topping when they were still warm. The dough can sit over night in the fridge in place of the 40 minutes if you wish. Read More
(77)
Rating: 5 stars
06/12/2004
Great recipe. I took the suggestion to just roll the dough out, then spread the cinnamon sugar mix over it, roll up, then cut. Definitely use brown sugar. One thing might be to sprinkle crushed butter (or regular) pecans on top. Also, a GREAT drizzling glaze that adds a little more flavor is a mix of 1 Cup Confectioner's sugar, 1 Tablespoon margarine or butter (softened), and 1 Tbsp milk, stirred together then just drizzled over rolls after taking them out of the oven. Read More
(50)
Rating: 4 stars
08/29/2005
Dough was light though very sticky. Taste was kinda plain. I made this recipe a second time putting brown sugar at the bottom of the 9x13 pan I also added brown sugar to the cinnamon/sugar mixture. Gave it a lot more flavor. recipe made 12 very large bows! Next time I'll try to roll out the dough. Very good recipe over all Read More
(20)
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Rating: 5 stars
11/24/2005
Yum! Yum! Yum! I just made these for my family and they love them!!! I did follow other peoples advise and use more sugar added brown sugar and nuts. I will most definately be making these again. Thank you Shanna for the wonderful recipe!!! Read More
(18)
Rating: 5 stars
05/26/2005
Excellent! My first experience with a bread-like thing and I was a little scared. But it came out great. My two year old loves to help in the kitchen and for some reason kneading the dough was the coolest thing in the whole world today! I did add a little sugar to the dough but we like everything sweet here! Read More
(13)
Rating: 5 stars
12/16/2010
These are AWESOME!! I made them on a cold afternoon for my kids as a warm treat when they came home from school. The few ends that didn't have much filling in i used a small muffin tin and baked them taht way they turned out great too. AWESOME recipe and a sure keeper!!! Read More
(12)
Rating: 3 stars
05/07/2020
update to my review: They were okay. I liked the last two batches I've made better: Cinnamon rolls II was great and Cinnamon rolls III was also really good. These just seemed... well, meh. The dough was quite firm, not soft like the other two I made. Maybe it was user error and I"ll try this one just once more, in a few days. Read More
(5)