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Cinnamon Rolls

Cinnamon Rolls
An old-fashioned cinnamon roll! A combination of brown and granulated sugar in the filling adds more flavor.
Yield 12 rolls




  • 3 1/4 to 3 3/4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter or shortening
  • 1 large egg


  • 1/4 cup brown sugar (packed)
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter (softened)


  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream (use more or less until you get desired consistency)
  • 1 teaspoon vanilla bean paste


  • In stand mixer bowl, add 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.
  • Punch down dough. On lightly floured surface, roll to a 15×12-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.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. Remove from pan; cool on wire rack while making glaze.
  • Make the Glaze: 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.


Photo by Fake Ginger.

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Review & Comments

Kerri | Reply

Do you have this recipe (Cinnamon Rolls ) but with weights of the ingredients vs the cup measurements?

Red Star Yeast | Reply

Hi Kerri – We don’t have the weight measurements for this recipe, however you can use this chart as a guide:
You may like to try this recipe instead:, weights are added to this one.

Happy baking!

Kayleigh | Reply

Can I make the rolls ahead of time before baking? I was thinking about making Saturday but baking on Sunday. Will this work? Would I just do the second proof in The fridge?

Red Star Yeast | Reply

Hi Kayleigh – Yes. After shaping the rolls, cover pan with plastic wrap and place in the refrigerator overnight. Let sit out on counter for at least 1 hour before baking.
Happy baking!

JoAnn Rush | Reply

5 stars
I would like to double this recipe , could you tell me how to do it?

Red Star Yeast | Reply

Hi JoAnn – Double all of the ingredients. If using a stand mixer, make sure it is able to handle up to 7 cups of flour.
Happy baking!

Jean Marie Luther | Reply

Can I use Active dry yeast instead of Platinum yeast?

Red Star Yeast | Reply

Hi Jean Marie – Yes, substitute 1-for-1. Just keep an eye on your dough as rise times may vary.
Happy baking!

Debi | Reply

5 stars
Should these be stored in fridge or at room temp in a air tight container?

Red Star Yeast | Reply

Hi Debi,
Store the cinnamon rolls in an air-tight container for a day or two. If longer, wrap unfrosted/glazed rolls in plastic wrap and aluminum foil, then store in zipper plastic bag or freezer-safe container. Thaw overnight in refrigerator and warm in the oven or microwave. Add glaze/frosting and you’ve got freshly baked cinnamon rolls.

Happy baking!

kathleen schmeida | Reply

5 stars
i got this recipe off the back of your yeast pack about 40 years ago. went to use it recently but it was so faded i could not read it. so happy to find it on your web site.

Kristine Mongillo | Reply

5 stars
I have made cinnamon rolls for years. These are delicious and much easier than many other recipes. This is now my go to. I also use cream cheese icing. I store it separately so it can be plopped on top of rolls after they are reheated.Everyone loves these!!!

Lori Fogg | Reply

5 stars
This recipe is very easy to make. It tastes so much better than the ones my mother used to make. I made these they were gone the same day. I made cream cheese frosting for them instead of the glaze. Making this recipe definitely again.

Ms Vanessa | Reply

5 stars
My mom always baked with red star as i do as well and making their rolls are easy and fun for the whole family

pauline | Reply

tried this receipt for the first time, and they were gone in 2 days, my grandson ate most of them and my husband the rest, I’m a diabetic , and I did eat a half, and the bread was tasty, tender pull apart,i have been making bread most of my married life, I just got a kichen aid mixer, and Im making more bread, hate store bought, doesn’t taste right to me . I do have your web site on my desktop , love red star yeast, thank you for your videos, and receipts,

Charlie Waldroff | Reply

4 stars
Great recipe!
I added a little sugar and made a cream cheese topping to go w/ glaze.

Dina Mom | Reply

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

Ju Gartner | Reply

5 stars
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

Red Star Yeast | Reply

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!

Kathleen | Reply

I haven’t made this yet. But as the mother of a type 1 diabetic, and a registered nurse, I can tell you how to calculate the carb count. Consult your nutritional counters – online or in a book. Calculate the total carbs in the recipe and then divide by the number of servings – which in this case is 12. Write the values down on the recipe or in a notebook, you only want to have to do this once. I quickly learned to do this for casseroles etc. Blessings for the battle!

Fran | Reply

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

Red Star Yeast | Reply

Hi Fran,
Thanks for catching that. The recipe is now corrected.

Happy baking!

Peggy Falconett | Reply

Hi, I did not see the corrected recipe, how many tablespoons of sugar? Or is it in regards to the powered sugar? Thanks.

Red Star Yeast |

Hi Peggy,
For the glaze, use 1 and 1/2 cups of powdered sugar.

Happy baking!

Anonymous | Reply

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

MrsClayA | Reply

5 stars
Delicious – let rise FULLY. Fabulous recipe.

Anonymous | Reply

5 stars
Excellent recipe!!

Bonnie Smith | Reply

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

Anonymous | Reply

good recipe

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