Cinnamon Rolls

There is something special about making cinnamon rolls from scratch. It’s a bit easier than you think if you have a bread machine. This recipe makes about 15-24 rolls. I put them in a square pan, but you can put them in any baking pan(s) you want.

YUM! Fresh from the oven cinnamon rolls!

Cinnamon Rolls


  • 1 packet of yeast (or 2.25 teaspoons)
  • 1 cup warm water (not higher than 110 degrees)
  • 3 Tablespoons of white sugar
  • 1/4 cup oil of your choice (canola, coconut, melted butter)
  • 1/2 tsp salt (optional)
  • 2 cups of all-purpose flour
  • 1 cup of self-rising flour
  • 2 sticks of butter
  • 2 cup of sugar
  • Lots of cinnamon (at least 1/4 cup, or 4 Tablespoons)


  • Directions for dough:
  • Put the warm water, sugar, and yeast in the bottom of the bread machine.*
  • Lightly stir.
  • Then, let it sit for 10 minutes while the yeast foams up. If it doesn't foam, the bread won't rise. If it's foamy, you are good to go!
  • Next, add the oil, salt, and both kinds of flour.
  • *You can follow your bread machine recommendations for dough.
  • Set the machine for DOUGH and wait for it to be ready. Mine takes 90 minutes for dough.
  • While it is rising, prepare for making the rolls.
  • Ingredients for the filling:
  • Flour for sprinkling (about 2 cups)
  • 2 sticks of butter
  • 2 cup of sugar
  • Lots of cinnamon (at least 1/4 cup, or 4 Tablespoons)
  • 1. Let the butter sit out and soften while the dough is rising. Get out the sugar and cinnamon and set them to the side of the work area.
  • 2. Prepare the pan(s) with butter or baking spray. I like to use Pam Baking spray, but honestly, butter is sooo delicious for these.
  • 3. Clean off a large area of the counter or table. You will be cutting on this surface, so use something to protect the counter. I like to use a Pastry Mat.
  • 4. Sprinkle flour where you will be rolling the dough.
  • (Wait for the dough to be ready...)
  • 5. Once the dough is ready, Put it in the middle of your floured area. Roll the dough thin, keeping a mostly-rectangular shape, with the short sides on your left and right. It's okay to cut off stray edges and fill in parts that seem too thin. The rectangle shape will help later on when you need to cut the rolls. Try to make it at least 18 inches on the longest sides so you can cut 24 rolls.
  • 6. Spread 1/2 to 1 cup of softened butter over the dough. The more you put, the more gooey they will be. You can melt the butter if you want and just pour it. That just makes it a bit messier when you are putting them in the pans. Soft butter will help hold the sugar & cinnamon in place a bit while you are moving them from the counter to the pan.
  • 7. Follow that with 1-2 cups of sugar sprinkled over the butter followed by a good sprinkling of cinnamon. It's hard to get too much, so really be generous!
  • 8. For rolling it up, start at the end away from you, begin rolling the dough inward, toward you. Try to roll it up tight as you go. When you get to the end, pinch the seam of the roll to seal it.
  • 9. Now, cut the long roll into 4 equal parts. Cut each of those fourths into 6 pieces, about 3/4 inch each. Depending on how wide your roll was to start with, you may or may not get that many rolls.
  • 10. Place the rolls into prepared pans, cover with a light towel or paper towels, AND LET THEM RISE for about 20-30 minutes, or until they have doubled in size.
  • HINT- Preheat the oven at this point to 350, and let the rolls sit on the stove top if you have a setup like that. The heat from the oven will keep the area warm for a good rise. If you have an oven in the wall, find a warm area for the rolls to sit for the final rise.
  • 11. Bake at 350 for 15-20 minutes. Ovens vary, so check after 15 minutes. They are done when the rolls are a golden brown all over.
  • Cinnamon Roll Glaze
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 tsp vanilla (or 1/8 tsp maple extract for a new taste!)
  • If the sugar is lumpy add a little bit of hot water.
  • Mix these and drizzle/pour over hot or cooled cinnamon rolls.



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