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Cinnamon Rolls


  • 4 ¾ to 5 ¼ cups all-purpose flour
  • 1 package of yeast or 2 ¼ teaspoons of yeast I buy yeast in bulk
  • 1 cup milk
  • cup butter
  • cup granulated sugar
  • ½ tsp salt
  • 3 eggs
  • 1 tablespoon half-and-half

Filling recipe

  • ¾ cup packed brown sugar
  • ¼ cup all-purpose flour
  • 1 tablespoon of ground cinnamon
  • cup butter

Recipe for vanilla glaze

  • 1 cup sifted powdered sugar
  • ¼ teaspoon vanilla
  • 1 tablespoon milk


  • In a large mixing bowl combine 2 ¼ cups of the flour and the yeast. In a saucepan heat and stir milk, ⅓ cup butter, granulated sugar, and the salt just until warm (120 to 130 degrees) and butter almost melts; add to flour mixture along with eggs.
  • Beat with electric mixer on low speed for 30 seconds.
  • Scrape bowl.
  • Beat on high speed for 3 minutes.
  • Stir in as much flour as you can.
  • Knead dough by placing dough onto a lightly floured surface.
  • Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. About 3 to 5 minutes total.
  • Shape dough into a ball.
  • Place in a greased bowl; turn once.
  • Cover and let rise in a warm place until doubled in size. About 1 hour.
  • Punch dough down.
  • Turn onto a lightly floured surface.
  • Divide in half.
  • Cover; let rest for 10 minutes.
  • Meanwhile, lightly grease two 9x1 ½ inch round baking pans or 2 baking sheets; set aside.
  • Roll each half of the dough into a 12x8-inch rectangle. Sprinkle filling over dough rectangles.
  • Roll each rectangle starting with the long side.
  • Seal seams.
  • Slice each roll into 12 pieces.
  • Place cut sides down in prepared pans or baking sheets.
  • Cover dough loosely with plastic wrap leaving room for rolls to rise.
  • Chill for 2 to 24 hours.
  • Uncover, let stand at room temperature for 30 minutes.
  • Brush rolls with half-and half or light cream.
  • Bake in a 375 degree oven for 20-25 minutes or until light brown.
  • Remove from oven.
  • Brush again with half-and half.
  • Cool for several minutes and then top with glaze while still warm.


  • Stir together brown sugar, the ¼ cup of flour, and cinnamon.
  • Cut in the butter until the mixture resembles coarse crumbs.


  • In a small bowl combine powdered sugar, vanilla and milk. Stir in additional milk, 1 teaspoon until it reaches a drizzling consistency.


Rolls can be baked right away without chilling. Instead of chilling the dough for 2 to 24 hours just cover loosely and let dough rise in a warm place for 30 minutes.