I got this recipe from my husband's sister, Celeste, and tweaked it over the years. I recently added the strawberry jam. They are to die for!

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
55 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 cinnamon rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Rolls:
Filling:
Frosting:

Directions

Instructions Checklist
  • Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes.

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  • Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms.

  • Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour.

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

  • Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle.

  • Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet.

  • Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes.

  • While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.

Nutrition Facts

446 calories; protein 6g; carbohydrates 62.7g; fat 19.4g; cholesterol 61.7mg; sodium 110mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/13/2020
Perfect everytime! Read More

Most helpful critical review

Rating: 1 stars
04/25/2020
Oh my gosh. Where to begin with the problems in this recipe. First off, it should read 2 teaspoons of yeast NOT 2 tablespoons. Warm and hot water are not good descriptions. If you add too cool or too hot of water to your yeast, it will die. You need water between 110-115. I added hot water from a water kettle to the flour mixture. I needed about 1/4 cup more flour for the dough because it was way too wet. This needs a frosting of some sort because otherwise it will be too dry. I added a cream cheese frosting I made from scratch. Lastly, bake these in a greased 9 by 13 pyrex dish, not a cookie sheet. That way you can put a lid on it and it will be ready to go. So many problems with this recipe. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/13/2020
Perfect everytime! Read More
Rating: 1 stars
04/25/2020
Oh my gosh. Where to begin with the problems in this recipe. First off, it should read 2 teaspoons of yeast NOT 2 tablespoons. Warm and hot water are not good descriptions. If you add too cool or too hot of water to your yeast, it will die. You need water between 110-115. I added hot water from a water kettle to the flour mixture. I needed about 1/4 cup more flour for the dough because it was way too wet. This needs a frosting of some sort because otherwise it will be too dry. I added a cream cheese frosting I made from scratch. Lastly, bake these in a greased 9 by 13 pyrex dish, not a cookie sheet. That way you can put a lid on it and it will be ready to go. So many problems with this recipe. Read More
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