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Cinnamon Rolls

Servings 8



  • 1/2 cup water warm (around 100F)
  • 2 pkgs active dry yeast
  • 1 1/2 cup milk warm
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 eggs
  • 1/2 cup unsalted butter room temperature
  • 6-7 cups bread flour


  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 4 tbsp unsalted butter melted


  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract



  • Combine water and yeast in mixing bowl. Stir in yeast and let sit for about 5 minutes to dissolve.
  • Stir in milk, sugar, salt, eggs, butter and half of the flour. Mix until smooth, about 5 minutes.
  • Add enough of the remaining flour until the dough is sticky but able to be handled. (Keep dough as sticky as possible)
  • Cover with a damp towel and refrigerate overnight.
  • The next morning, preheat oven to 375 F. Grease 9x13 baking dish.
  • Mix the brown sugar and cinnamon in a bowl. Melt the butter in a separate bowl.
  • Divide dough in half and roll out each half to about 8x12. Brush with melted butter and then sprinkle half the sugar mixture on top.
  • Roll the rectangle from the short end, so that the final roll is 8 inches long. Cut into 4 pieces so you have 4 2-inch cinnamon rolls per log. There will be 8 total.
  • Place the 8 cinnamon rolls equal distance apart in greased pan. Cover with damp towel and let rise until about double in size, about 45 minutes.
  • Bake for about 30-40 minutes, until the tops are browned and the middles spring back when pushed. (You don't want an undercooked center.)


  • While cinnamon rolls bake, mix together the powdered sugar, milk and vanilla. Pour over the warm cinnamon rolls.