Prep 2 hrs
Cook 15 mins
I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!
- 4 cups warm water
- 1 cup sugar
- 2 tablespoons yeast
- 2 tablespoons salt
- 2 eggs
- 1 cup vegetable oil
- 13 cups flour
- 1 cup butter, melted
- 2 cups packed light brown sugar
- 4 teaspoons cinnamon
- 1⁄2 cup raisins (optional)
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
- Add sugar and stir. Stir in lightly beaten eggs and oil.
- Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable.
- Cover dough and let rise until doubled.
- Punch dough down and divide in half. Roll out one half into a rectangle.
- Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.
- Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.
- Repeat with remaining half of dough and filling.
- Cover and let rise until doubled.
- Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
- For frosting, beat together softened cream cheese and butter.
- Beat in milk and vanilla.
- Gradually beat in powdered sugar; beating until smooth.
- Generously frost warm rolls, about 5 minutes after removing from oven.
Great recipe. I added 4Tbs of powered milk, used all plain sugar, added 2 more tsp of cinnamon, 2 cups of raisins, and 2 cups chopped pecans. Best rolls recipe ever, Thanks
I substituted 1 cup granulated sugar for 1 cup of the brown sugar, added 2 more teaspoons cinnamon. Turned out great, and the glass suggestion was right on. Rolls did have a slight yeasty taste, maybe a little too much in the recipe?
I made these lots of times and they are the best cinnamon rolls I have ever made from scratch. I made a couple of changes that improved it even more. The first thing I did was I did 1 1/2 Tablespoons salt instead of 1T. it helps bring out the flavor. I also let the butter cool down before I used it, this made it easier. Enjoy these soft and fluffy cinnamon rolls!