A Tradition in Family Baking

Cinnamon Rolls

5.0 from 5 reviews
Cinnamon Rolls
An old-fashioned cinnamon roll! A combination of brown and granulated sugar in the filling adds more flavor.
Yield: 12 rolls
Ingredients
Dough
  • ½ cup milk
  • ½ cup water
  • ¼ cup butter or shortening
  • 1 egg
  • 3¼ to 3¾ cups bread flour
  • 1 tsp salt
  • ¼ cup sugar
  • 2¼ tsp (one package) RED STAR Platinum Yeast
Filling
  • ¼ cup brown sugar, packed
  • 2 Tbsp sugar
  • 2 tsp cinnamon
  • 2 Tbsp butter, softened
Optional Glaze
  • 1 ½ cups powdered sugar
  • ¼ cup heavy cream (use more or less until you get desired consistency)
  • 1 tsp vanilla bean paste
Instructions
  1. Prepare Dough: In large mixer bowl, combine 1½ cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter (or shortening) until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  2. Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.

  3. Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from pan; cool.

  4. Optional Glaze:
  5. Mix the powdered sugar with the heavy cream and vanilla bean paste until thick and smooth. Add more or less heavy cream to get desired consistency. Spread the glaze over the warm cinnamon rolls.

  6. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe.

  7. This recipe is featured at Fake Ginger.
 

10 Comments
  1. I make these every Sunday–best recipe ever. Today using whole wheat flour because we are out of white. Will post results!

  2. Love these rolls!!
    Can anybody tell me what the carb count are per roll is?
    My son has type 1 diabetes.
    Thank you,
    Ju Gartner

    • Hi Ju,
      I’m glad to hear that you love these cinnamon rolls! We don’t have an official nutritional analysis on this recipe. I would suggest googling ‘Recipe nutritional analysis’ – there are online calculators that will give you an estimate on the carb count.
      Happy baking!
      Carol

  3. How many T. of sugar do you use in the glaze?

  4. Great recipe made really good cinnamon rolls and I used regular flour and they still turned out very good..

  5. Delicious – let rise FULLY. Fabulous recipe.

  6. Excellent recipe!!

  7. I lost my old time receipt and as soon as I saw yours, I knew that was the one I have used for over 60 years. It’s the VERY best! I have been married for over 60 years. (Married when I was 16 & he was 21). With some old fashioned southern cooking I have kept him home all these years. ha

  8. good recipe

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