Cinnamon Rolls

Cinnamon Rolls

Prep Time 3 hours 15 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes
Servings 12 rolls
Author Paula Jones



  • 1/4 oz package yeast
  • 1/2 c warm water 120 - 130 degrees
  • 1/2 c warm milk
  • 1/4 c sugar
  • 1/3 c butter melted
  • 1 tsp salt
  • 1 egg
  • 3 1/2 to 4 c all-purpose flour



  • /2 c melted butter
  • /4 c sugar
  • T ground cinnamon, adjust amount to your taste
  • Optional 3/4 raisins and/or pecans

For pan:

  • /4 c butter, melted
  • /4 c sugar

Cream Cheese Frosting:

  • stick butter, room temp
  • oz cream cheese, room temp
  • /2 c confectioners sugar
  • T milk
  • tsp vanilla
  • Dissolve yeast in warm water; set aside. In a large bowl of mixer with dough hook attachment, mix milk, sugar, melted butter, salt and egg. Add 2 c flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth. Pour dough onto a floured flat surface and knead 5 minutes. Place in a oiled bowl, cover and let rise until doubled in size (about 2 - 2 1/2 hours).
  • When doubled in size, punch down dough. Roll or press out dough with fingers until approximately 15 x 9 inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over butter. Sprinkle with raisins or pecans if desired. Beginning on long, 15 inch, side roll up. Pinch dough at seam and ends to seal. cut into 12 slices.
  • Pour 1/4 c melted butter into pan and sprinkle 1/4 c sugar over butter. Place sliced cinnamon rolls almost touching in pan and allow to rise until doubled in size, about 45 minutes.
  • Meanwhile, cream 1 stick butter, add confectioner sugar with mixer on low. Add vanilla and milk. Mix until smooth.
  • Preheat oven to 375 degrees. Bake 23 to 25 minutes or until golden brown. Allow to cool slightly before frosting.


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