Mrs Powells Cinnamon Rolls (Copycat)

"I got this recipe several years ago from a dear friend. I have used it almost exclusively ever since. It works great as cinnamon or orange rolls which ever you please. The key is to watch them closely and not let them get brown, or they will dry out. It makes a huge batch and I have never halved them so I don't know how that would work...we just give them away and I have frozen them with good results. I often split the dough in half and make half cinnamon and half orange."
photo by startnover photo by startnover
photo by startnover
Ready In:
3hrs 20mins
1 batch




  • Place first 3 ingredients into mixing bowl and let sit till yeast begins to work.
  • Add other ingredients using just as much flour as necessary to make a smooth elastic nor quite sticky dough.
  • Knead well.
  • Place in a greased bowl and let rise till doubled.
  • Punch down, rise till doubled again.
  • knead then let rest 10 minutes.
  • Roll out about 1/2 inch thick .
  • Spread with desired filling butter -- then sugar -- then orange or cinnamon.spreading out evenly and going almost to the edge.
  • Roll up jelly roll style and cut into 3/4-1 inch thick rolls.
  • Place on greased cookie sheet allowing plenty of room for them to expand.
  • Let raise 30 minutes.
  • Cook at 350°F for up to 25 minutes, watch carefully and do not let them brown!
  • Store in an airtight container and only frost when needed.
  • To freshen your cinnamon rolls place a pat of butter on top and microwave for 10-20 seconds.
  • I have no idea how many this makes -- depends on how big you make them.
  • Frosting I use:

  • 8 c powdered sugar.
  • 1-1/2 T vanilla.
  • 1 c butter or margarine.
  • cream or milk.
  • For orange rolls add 1 T orange zest and the juice of an orange.
  • Mix well with a hand mixer using just enough cream to make a nice spreadable frosting.

Questions & Replies

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  1. Jen_Moses
    Excellent cinnamon rolls, although I changed a few things. Cook them in a 9x13 pan (6 to a pan), not a cookie sheet. They will look just like Mrs. Powell's instead of dinner plates. <br/>The roll recipe and the frosting recipe are spot on, but the filling needs changing. Melt 1/4 C butter instead of a Cup and brush it over the rolled out dough. Then mix 1 C brown sugar (not white) with 2-4 T cinnamon and spread over the dough. <br/>Overall, great recipe - huge rolls!
  2. Jamie S.
    Good Recipe, But this is not a copy cat to Mrs. Powells Cinnamon Rolls, How do I know Gayle Powell is my aunt. I have the original Recipe. But these are good. I don't think its right to false advertise..
  3. MoreWithLessMom
    These were very good and easier than some cinnamon rolls. The first rise took 30 minutes, the second 25 minutes. My table almost wasn't big enough to roll this out. For the filling I softened the butter so I could spread it. They needed more filling. When I was making it I thought there was too much cinnamon. They get so much bigger when cooking that it seemed like they could have used more. This made 20 giant rolls for me, 5 to a pan and they were almost as big as a plate. Next time I will split the dough in half so I can roll it out thinner and be more liberal with the filling. I didn't try the orange filling. These were even better the next day reheated in the microwave for 1 minute, they didn't harden when reheated.
  4. grandmarrt
    Mrs Powells were the closest cinnamon rolls to what my mom used to make, which were heavenly. This recipe actually worked for me! It tastes very much like I remember moms. Thank you homegirl! *** After making this for 2 years now, I double the sugar and the salt to get the taste I remember from my mom's. Otherwise, perfect!***<br/><br/>Grandmarrt
  5. tudon
    these are fab!!! they are the softest rolls ever! i do agree that you shouldn't let them get too brown, and they do freeze well (i make a double batch and use my vacuum sealer to freeze small amounts)



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