My Favorite Cinnamon Rolls

I have made a lot of different cinnamon roll recipes over the years, and I have finally settled on a favorite recipe! This year I sold 31 pans of frozen cinnamon rolls for Christmas, and this is the recipe I used. I know so many people out there are just not “into” baking, but for those of you who are, this recipe is definitely a keeper! It is so quick and easy, and the results are out of this world. You’re welcome! 😉

To begin, combine 1/3 cup sugar, 1 T. plus 3/4 t. yeast, 1/4 cup potato flakes, 1/2 cup powdered milk and 1 1/2 t. salt in your mixer bowl.

Now add 2 cups flour and mix well.

To this mixture, slowly add 2 1/4 cups warm water while the mixer is running on low. This helps to avoid clumps of powdered milk in your dough.

Now add in 1/3 cup oil and 2 eggs.

Mix in well, then add 4 to 4 1/2 cups flour and let the machine knead for 5 minutes. Turn off the mixer and let the dough rest for 10 minutes. Don’t worry, the dough is supposed to be sticky.

Oil your countertop and scrape the dough onto it. Roll it out into a big rectangle.

Spread with 3/4 cube butter, spread with 1 1/4 cups brown sugar, and sprinkle thoroughly with cinnamon. Roll up from a long edge and seal edges by pinching dough together. Using a sharp knife, cut in two-inch sections.

Place cinnamon rolls in greased baking sheets. At this point, you can even cover them with plastic wrap, then aluminum foil and freeze. When you’re ready to bake them, pull them out of the freezer and leave on the counter till fully defrosted before baking. Alternatively, you can also put them in the fridge overnight, then put them on the counter to finish defrosting.

Let rise till puffy (about 15 minutes), then bake in a preheated 365 degree oven (375 if using disposable aluminum pans) for about 20 minutes. Test center cinnamon roll for doneness by pulling the center gently with a fork.

Cool for 10-20 minutes before frosting. You can use cream cheese frosting or buttercream. I will include a recipe for cream cheese frosting below. 🙂 I like to put the frosting on while the rolls are warm so it melts into the crevices, but you can let them cool first if you want.

Mmmmm, mmmmm, good!

This recipe makes about 18 good-size cinnamon rolls.

My Favorite Cinnamon Rolls

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Category: Uncategorized

Servings:  18

My Favorite Cinnamon Rolls


  • 2 1/4 cups warm water
  • 1/3 cup sugar
  • 1 T. plus 3/4 t. yeast
  • 1/4 cup potato flakes
  • 1/2 cup powdered milk
  • 1 1/2 t. salt
  • 1/3 cup oil
  • 2 eggs
  • 6 to 6 1/2 cups flour
  • 1 cube butter, softened
  • 1 1/4 cups brown sugar
  • 2 t. cinnamon


  • In mixer bowl, combine sugar, yeast, potato flakes, powdered milk, salt and 2 cups flour. While mixing on low, slowly pour in warm water. Add oil and eggs and mix well. Add remaining flour and knead 5 minutes on low. Let dough rest 10 min. Oil counter top and roll dough into large rectangle. Spread with softened butter, then spread with brown sugar. Sprinkle on cinnamon. Roll dough up, starting at long edge. Pinch dough to seal edges. Cut with sharp knife into 2-inch sections. Place in greased pans and let rise till puffy, about 15 minutes. Bake in preheated 365 degree F oven (375 if using disposable aluminum pans) for about 20 minutes, or till centers test done when gently pulled apart with a fork. Let cool 10 minutes before spreading with frosting. Enjoy!


My Favorite Cream Cheese Frosting:

Beat together 4 oz cream cheese, softened and 1 cube butter, softened, till light and fluffy. Add 1 pound (1/2 bag) powdered sugar, 2 t. vanilla, and 2-3 T. cream or milk. Beat till light and fluffy.

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