Total Time
Prep 25 mins
Cook 30 mins

I got this recipe from my Creative Cookery Class that I took my junior year of high school --- it is amazing! They are the perfect cinnamon rolls to enjoy at any time of year.

Ingredients Nutrition


  1. Combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. Add 1/2 cup margarine. Add 1 1/2 cups warm water (105-115 degrees Fahrenheit).
  2. Stir well with a paddle attachment. Beat at a medium speed for two minutes.
  3. Add eggs and 1 cup flour.
  4. Beat at a high speed for one minute or until thick and elastic.
  5. Switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
  6. Turn onto floured board.
  7. Knead for two to three minutes or until smooth and elastic.
  8. Shape into a rectangle and roll cut dough to 1/4 inch.
  9. Melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
  10. Mix 1/2 cup sugar with 1/2 teaspoons cinnamon. Sprinkle on the dough over the melted margarine.
  11. Roll dough starting with the long side; pinch dough closed.
  12. Cut cinnamon rolls with thread approximately 1-inch thick.
  13. Place cut side down in bakin pan and lightly cover with plastic wrap. (For the caramel variety, put topping in the bottom of the pan before adding dough.).
  14. Refrigerate overnight (up to 48 hours).
  15. On baking day, preheat oven to 375 degrees Fahrenheit. Remove rolls from the refrigerator and let stand for five minutes at room temperature.
  16. Bake for 30 minutes or until rolls test done.
  17. Remove from pand immediately. Cool slightly. Frost while still warm.
  18. FOR FROSTING: Beat cream cheese and butter until smooth. Mix in flavoring. Add enough powdered sugar to make a smooth frosting. Refrigerate overnight. Spread on cinamon rolls hot out of the oven. (You may need to slightly warm the frosting in the microwave.)
  19. FOR CARAMEL TOPPING: Combine ingredients in a saucepan. Bring to a boil. Cook three minutes, stirring constantly. Pour into greased 9- by 13-inch pan. Cool. You may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
  20. Refrigerate dough overnight as instructed in Cool-Rise Sweet Dough Recipe. Bake at 375 degrees for about 30 minutes. Flip rolls onto a cookie sheet so that the caramel is on top.