These are gobbled up as soon as family sees them. I'll never try another cinnamon roll recipe, because I think these are the best. Note: These are wonderful fresh, but they don't freeze well.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
2 hrs 45 mins
total:
3 hrs 30 mins
Servings:
12
Yield:
1 dozen rolls
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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 saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.

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  • Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top.

  • Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes.

  • Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside.

  • Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.

Nutrition Facts

295 calories; protein 5.1g 10% DV; carbohydrates 48.6g 16% DV; fat 9.4g 14% DV; cholesterol 33mg 11% DV; sodium 202.4mg 8% DV. Full Nutrition

Reviews (400)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2006
I made these by hand since my bread machine was broken. I warmed up the milk, water and butter in the pan and then added it to a bowl with the yeast where i let it stand for 10 minutes. I then added the flour, eggs and salt all at the same time, unlike other reviewers I didn't think there was too much liquid, I was able to turn the dough out and kneed with maybe 1/4 cup of flour just to keep my hands coated. i left in a cold oven over night and baked the next day for 18 minutes, they were wonderful and I have made them many times since, great each time. Thank you for the recipe. Read More
(409)

Most helpful critical review

Rating: 1 stars
04/15/2003
Tried this recipe might not have used the right size bread machine. Used 2lbs. bread pan in machine and the recipe did not work way too much dough for the machine to handle cut it in half for the bread machine dough came out extremely gooey had to use lots of flour. Not as good as I thought it would be according to the other raters. Read More
(66)
489 Ratings
  • 5 star values: 339
  • 4 star values: 103
  • 3 star values: 29
  • 2 star values: 8
  • 1 star values: 10
Rating: 5 stars
04/18/2006
I made these by hand since my bread machine was broken. I warmed up the milk, water and butter in the pan and then added it to a bowl with the yeast where i let it stand for 10 minutes. I then added the flour, eggs and salt all at the same time, unlike other reviewers I didn't think there was too much liquid, I was able to turn the dough out and kneed with maybe 1/4 cup of flour just to keep my hands coated. i left in a cold oven over night and baked the next day for 18 minutes, they were wonderful and I have made them many times since, great each time. Thank you for the recipe. Read More
(409)
Rating: 5 stars
09/29/2009
This is Stephanie. Thank you for all the nice comments! HALVE THE RECIPE for bread machines or it will overflow. I wanted to clarify: warm milk, water & butter (I use the microwave), add egg(s), flour, yeast, sugar & salt to machine. Brush melted butter over dough, sprinkle with cinnamon sugar, raisins/nuts (optional). I cut the rolls with dental floss (wrap floss around roll, tie pulling floss so it slices the dough as you make a knot). Now, I only bake them for 18-20 minutes. I've never measured milk for the frosting, I just add a little at a time until it's a nice spreading consistency. UPDATE I use brown sugar for the filling now because we prefer them gooey. Read More
(303)
Rating: 5 stars
12/06/2003
I have had great luck freezing before raising or baking. Then when I am ready to eat them I put them in the oven on warm to thaw and rise. When they have risen enough I bake as usual. They're wonderful. Read More
(218)
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Rating: 5 stars
12/06/2003
I did 1/2 of the recipe. It fit in my bread machine perfectly and made one dozen large and yummy rolls. Using the bread machine makes this recipe so easy. I refrigerated the rolls overnight and baked in the morning for a quick and easy breakfast that the entire family loved. Read More
(125)
Rating: 5 stars
07/20/2006
These cinnamon rolls were wonderful! I don t always have the best luck with yeast so this is the trick I ve learned in a measuring cup I heated cup of the water and stirred in 2 Tbs. yeast and tsp of sugar. I covered it with a small plate to allow it to foam. When it s foamed up about 2 inches or more I use it but it will continue to foam if you leave it and should only take about 5 minutes to begin foaming. While the yeast was sitting I heated the butter milk and only cup of the water (minus the cup for the yeast). I don t have a bread machine so I did it the old fashioned way by hand! I mixed together the dry ingredients (flour sugar & salt) and then added the butter mixture yeast (foam and all) and eggs. I mixed it well and had to add quite a bit of extra flour while kneading. I greased a bowl covered it and put it in a warm place to rise. After about an hour it was ready for step #2 in the recipe. Hope this helps with the yeast problems. I added extra cinnamon-sugar and sprinkled extra cinnamon on. Yum! The extra cinnamon was perfect for us; not too sweet but sweet enough. The rolls were light and so soft. This recipe wasn t too difficult and gave me delicious results. Thanks for the post Stephanie! Read More
(112)
Rating: 5 stars
04/14/2003
These rolls are great. They are light and fluffy. I liked them better than "Clone of Cinnabon" because they are not as gooey and the dough is easier to work and form. Next time I'm going to add some brown sugar with the cinnamon. Read More
(83)
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Rating: 1 stars
04/14/2003
Tried this recipe might not have used the right size bread machine. Used 2lbs. bread pan in machine and the recipe did not work way too much dough for the machine to handle cut it in half for the bread machine dough came out extremely gooey had to use lots of flour. Not as good as I thought it would be according to the other raters. Read More
(66)
Rating: 4 stars
04/14/2003
This is the first time I have ever made cinnamon rolls from scratch and now my husband will never let me buy the ready to bake rolls again. I had to add a little more flour also. Great recipe! Read More
(55)
Rating: 5 stars
04/14/2003
I have to say these are the BEST cinnamon rolls! My entire family agrees. THANKS Stephanie! Read More
(53)