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Cinnamon Rolls Recipe

Cinnamon Rolls

Recipe courtesy Sonja Vanderveen at Ramona Cafe, Ramona CA

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on September 24, 2012

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    This is the second time I tried this recipe for cinnamon rolls. I followed the directions to the letter but man what a mess. The dough did raise nicely but man it was so sticky I could not handle it without a ton of flour. I finally added flour to the whole batch of dough and rolled it out the best I could...Of course the rolls came out hard and tough...I think next time I want cinnoman rolls, I will buy them at the bakery...I am throwing this recipe out........

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  • on March 24, 2012

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    My two teenage boys really liked these cinnamon rolls. My first time making homemade ones! I only had a handmixer, and I didn't mix it for 7 minutes as the recipe calls for. I might have gotten two minutes of mixing before the handmixer wouldn't mix anymore due to the dough thickness. The rolls still came out great. The kids didn't like the raisins in it. The taste of the raisins overtook the flavor of the rolls. Next time I'll keep them out. I let the rolls rise overnight at room temperature after slicing them and the rolls were huge in the morning. After baking and cooling, I spread cream cheese icing on them. Overall a great recipe, a keeper for sure.

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  • on March 03, 2012

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    I didnt have quick rise yeast so i had to let it sit all night so it could rise and i changed the filling i doubled the filling and used dark brown sugar and i used real butter so i melted it and mixed with the cinnamon/brown sugar mixture and i had to let them bake longer so i adjusted the time. for the frosting i made a cinnamon cream cheese frosting and it was amazing, we love the recipe and the dough i will definatly use again

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  • on December 25, 2011

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    Made these for Christmas day, rolled and cut them, with second cold proof over nite and baked them in the morning. They were massive. I used real butter and brown sugar during preparation. Made royal icing (cream cheese & powdered sugar. Excellent.

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  • on October 23, 2011

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    i really enjoyed these cinnamon rolls i have been a chef for 15 years and not too big on the baking end of things until lately and we also don't use too much white flour in my house...so i did use whole wheat flour and i added raisins. i got 28 large cinnamon rolls out of this reciepe and i did let them proof for about an hour the second time after they were formed i made my own glaze for them because the reviews for the reciepe in here were a little un favorable...i made a simple syrup 1c sugar 1c water 1oz Grand Mariner and 1/2 cup rasins and cooked it until it was a syrup consistansy they came ut wonderful!!! and they were unbelieveable with whole wheat flour

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  • on October 18, 2011

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    These were absolutely delicious!!! I don't care for margarine so I substatuted with butter. And I left the nuts out, also. They were the best I have ever had and huge which is all the more better!

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  • on August 29, 2011

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    These are the best I have ever had....

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  • on August 06, 2011

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    I made these last week, and they were the largest Cinnamon Rolls, and best ones , I have ever made and so easy, it was wonderful. I
    gave some to a neighbor, she and her family loved them too. I added rasins, also to mine.. The icing not so great, I used some of their , and made my own with powered sugar and water, mine was thicker and looked and tasted better. We make again and again.

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  • on May 19, 2011

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    this is super tasty as a treat or for breakfast. you can add any nut you favor or not at all. just enjoy

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  • on April 16, 2011

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    Love these! I DO!
    key to making icing is to CREAM ingredients together! Start with softened butter, next sugar, extract then Milk GRADUALLY! I made icing less sweet cos i had put vanilla bean in my dough. Did not add as much sugar or milk. If you need more icing make it again being carefull not to dry our your icing. Hope this helps.

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