Recipe courtesy of Muffin Madness

Cinnamon Rolls

  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
  • Yield: 16 to 18 rolls
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Sweet dough:

2 packages yeast (5 teaspoons)

3/4 cup warm water

3/4 cup sugar

1/2 cup shortening, melted

1/4 cup butter, melted

3 eggs

1 1/4 cups milk

6 to 7 cups high gluten flour

1 teaspoon salt


6 tablespoons butter, melted

1/2 cup sugar

1/4 cup brown sugar

3 teaspoons cinnamon


3/4 cup powdered sugar

1 teaspoon vanilla

Milk, to desired consistency


  1. In a bowl dissolve yeast in water. In another bowl combine sugar and eggs. Add the melted shortening, butter and milk. Add yeasted water and stir to combine. In a large bowl stir flour and salt together. Add flour a cup at a time to yeast mixture and mix until thoroughly incorporated. Knead mixture until semi-smooth. Transfer dough to a buttered bowl, cover and place in a warm spot to rise for one hour.
  2. Roll out dough in a rectangle (approximately 24 inches by 10 inches) and to a thickness of 1/4 - 1/2-inch. Brush dough with melted butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle mixture over melted butter, covering all the dough. Along long side of rectangle roll dough up, like a rug. Trim ends and slice roll into 16 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar mixture and arrange on greased sheet pan or in 2 buttered large cast-iron frying pans, cover and let rise for 30 to 40 minutes. In a bowl whisk together powdered sugar, vanilla and milk, cover and set aside.
  3. Bake at 400 degrees F for 15 to 20 minutes or until golden. Cool for 5 minutes and drizzle with glaze, if desired.

Overnight Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls