Recipe courtesy of Sonja Vanderveen

Cinnamon Rolls

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 12 rolls
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For the Dough:

4 eggs

6 ounces granulated sugar

1 teaspoon fine salt

2 cups milk, lukewarm

4 ounces margarine

8 cups all-purpose flour, divided

2 tablespoons yeast

For the Filling:

4 ounces margarine

2 cups brown sugar

3 tablespoons ground cinnamon

1 cup pecans, chopped

For the Icing:

4 cups powdered sugar

1 cup milk

4 ounces margarine

1 tablespoon almond extract


  1. For the dough: In a large mixing bowl, beat the eggs, granulated sugar, and salt for the dough mixture. Combine the warm milk and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour.
  2. Preheat the oven to 350 degrees F. Roll the dough into a 1 1/2-by-2-foot rectangle.
  3. For the filling: Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake for 15 minutes. Cool and cover with icing.
  4. For the icing: Stir the powdered sugar, milk, margarine and almond extract until thoroughly combined.
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