How to Make Cinnamon Rolls

by The Gray Boxwood

These cinnamon rolls are sweet and delectable. Whip up a batch for the perfect early morning treat or wonderful late-morning brunch!


  • 7 Cups Flour
  • 2 Tablespoons Cinnamon
  • ¼ Cups Brown sugar
  • ¼ Cups Butter (for icing)
  • 1 Tablespoon Butter (for rolls)
  • ½ Cups Granulated sugar (for rolls)
  • 3 Tablespoons Granulated sugar (for icing)
  • ⅓ Cups Salad oil
  • ¾ Teaspoons Salt
  • 2 Eggs
  • 2 Packets instant active dry yeast
  • 2 Tablespoons Cream
  • 1 ½ Teaspoons Vanilla
  • ½ Cups Water (for rolls)
  • 2 Tablespoons Water (for icing)
  • Instructions

    Step 1

    To a mixer, add 1/2 cup water, 1/2 cup granulated sugar, 1/3 cup salad oil, 3/4 teaspoon salt, and 2 eggs.

    Step 2

    Make sure to use a dough hook attachment in your mixer!

    Step 3

    Measure six to seven cups of flour.

    Step 4

    Add three cups of the flour to mixer. Also add two packets instant active dry yeast.

    Step 5

    If using the more common active dry yeast, use as normal by adding water and letting foam.

    Step 6

    Mix well, periodically scraping down the sides of the mixing bowl. Add remaining three to four cups of flour, one cup at a time. Let each cup of flour incorporate fully before adding more.

    Step 7

    Add enough flour for the dough to become smooth to the touch. The dough should not stick to the side of the mixing bowl.

    Step 8

    It may be easier to finish the dough by hand, kneading it until it is smooth. Make sure it does not stick to the counter!

    Step 9

    Grease a large bowl.

    Step 10

    Let dough rise in a large bowl until doubled in size.

    Step 11

    It will take approximately one to two hours to rise fully.

    Step 12

    Once twice in size, punch down. Divide the dough into two halves.

    Step 13

    Roll out one half of the dough on a lightly floured surface until it is approximately 20 by 13 inches.

    Step 14

    Brush one tablespoon melted butter over the surface of the dough.

    Step 15

    Sprinkle over the butter: 3 tablespoons granulated white sugar and 1/4 cup brown sugar.

    Step 16

    Also add a generous sprinkling of two tablespoons cinnamon.

    Step 17

    Slowly, roll the dough, making sure to keep the rectangular shape.

    Step 18

    Once rolled, pinch ends together.

    Step 19

    To cut the rolls, first make a roll in the center of the dough. Then cut eight rolls on each side of the center roll. A yardstick can be used to aid in cutting.

    Step 20

    Each half of the dough should produce 17 rolls.

    Step 21

    After cutting the rolls, place in greased pans.

    Step 22

    To conceal the ends of each half of the dough, place cutside down.

    Step 23

    Once all rolls are in a pan, press them down to flatten. Two 9x9 pans and two 9-inch round pans should hold all 34 rolls.

    Step 24

    Let rolls rise to desired height, about 1-1/2 to 2 hours.

    Step 25

    Bake at 350 degrees for 20 to 30 minutes.

    Step 26

    When golden brown, remove from oven and let cool in pans. After several minutes, remove from pans and cool on wire racks.

    Step 27

    For the icing:

    Step 28

    Melt 1/4 cup butter on stovetop until brown.

    Step 29

    The better the butter, the easier it will be to brown. Many manufacturers have cheapened butters, making them harder to brown.

    Step 30

    When butter has browned, remove from heat and add two cups confectioner's sugar.

    Step 31

    Also add 2 tablespoons cream, 2 tablespoons hot water, and 1-1/2 teaspoons vanilla.

    Step 32

    Mix with an electric mixer, adding more confectioner's sugar or cream, until smooth and creamy.

    Step 33

    Spread the finished icing on warm cinnamon rolls.

    Step 34

    Serve the rolls and enjoy!

    Step 35

    For more, visit The Gray Boxwood's site. Link located in our profile.