Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

I watched Paula make these numerous times on her show and I just now got around to making them myself. I have to say these are by far the best cinnamon rolls I have ever made. The dough is so soft and easy to work with (and can you believe she didn't load it with butter?) and the baked rolls are fluffy, flavorful, and perfect! I made the filling 1/2 white sugar-1/2 brown sugar along with the cinnamon since I prefer a darker, richer filling. The recipe says to bake in a preheated oven for 30 minutes, but I put my rolls into the oven and THEN preheated it and they were baked perfectly after being in the oven for about 25 minutes. What can I say? These are perfect!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  3. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  4. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
  5. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Most Helpful

These are wonderful! I have never made any kind of bread before so I thought it would be a challenge. The dough was very easy to make. I used a package of active dry yeast, not instant. Be careful how warm you get the water as it needs to be about 110 degrees. If it is really hot it will kill the yeast. Also I put the dough in the oven with the light on and also tried it outside. Both worked well. For the sugar mix, I did 2 parts white to 1 part brown sugar with the cinnamon. It makes it a little richer. She give you ample butter to spread. I didn't use it all inside. I didn't coat the pan with butter; I used butter flavored cooking spray and sugar. The remaining butter I dripped it over each roll because I was afraid of them getting dry. This was a great idea. I used a cream cheese frosting on top. I baked for 27 min and they turned out prefectly. Any longer and they would probably dry out a little. One last note... I baked them the night before and immediately covered them with foil after i frosted them and just reheated them the next morning. In hind sight you could let them rise overnight in the fridge and pop them in the oven the next morning. I was too scared to try it. Good luck.

5 5

These cinnamon rolls were delicious. There ended up being fifteen and did not last 2 days in our house. I did make them last weekend with a browned butter glaze because we knew that we wanted to top them with an apple pie filling and did not want to put too sweet of a glaze on them. I plan to make them again this evening with the regular powdered sugar glaze in the recipe. These rolls are bound to be a hit in any setting.

5 5

These get rave reviews. So delicious. Ive made them both ways, but I like them better using shortening in the rolls instead of the butter. They seem just a tad lighter and even more delicious, if that's possible.