Cinnamon Rolls

Cinnamon Rolls

Passed down from generation to generation.

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 7.7 oz butter
  • 2 oz cream cheese
  • 0.5 tsp vanilla extract
  • 1.1 tsp salt
  • 1.4 pt sugar
  • 2 tbsp cinnamon
  • 1.1 qt flour
  • 2 egg
  • 1 package yeast
  • 8 oz milk
  • Step 1

    Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

    Step 2

    Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

    Step 3

    Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.

    Step 4

    Bake until golden brown, 20-25 minutes. Cool on wire racks.

    Step 5

    For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

    Step 1

    Spread over tops. Refrigerate leftovers.

    Step 2

    For frosting, beat the ingredients until blended; gradually beat in confectioners’ sugar.

  • 0.5 cup butter
  • 0.25 cup cream cheese
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt
  • 1.5 cup sugar
  • Step 3

    Cool on wire racks.

    Step 4

    Bake until golden brown, 20-25 minutes.

    Step 5

    Preheat oven to 350°.

    Step 6

    Let rise in a warm place until doubled.

    Step 7

    Repeat with remaining dough and filling.

    Step 8

    Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel.

    Step 9

    Brush with butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges.

  • 2 tbsp butter
  • Step 10

    Mix brown sugar and cinnamon.

  • 0.75 cup sugar
  • 2 tbsp cinnamon
  • Step 11

    On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle.

    Step 12

    Punch down dough; divide in half.

    Step 13

    Cover and let rise in a warm place until doubled.

    Step 14

    Place in a greased bowl, turning once to grease the top.

    Step 15

    Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.

    Step 16

    Stir in enough remaining flour to form a soft dough (dough will be sticky).

  • 2.5 cup flour
  • Step 17

    In another bowl, combine the ingredients with the yeast mixture; beat on medium speed until smooth.

  • 0.5 cup sugar
  • 0.333333333333333 cup butter
  • 2 egg
  • 1 tsp salt
  • 2 cup flour
  • Step 18

    Dissolve yeast in warm milk.

  • 1 package yeast
  • 1 cup milk
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