Debbie Thurmond Recipe

Easiest Ever Cinnamon Rolls

By Debbie Thurmond debbiethurmond

Recipe Rating:
 26 Ratings
Prep Time:
Cook Time:
Cooking Method:

Debbie's Story

This recipe was first given to me by a dear friend when we were stationed in Germany in the 80's. I tweaked it until it is as it reads here. These are great anytime, but my family traditionally expected these to be around to snack on when we decorated the Christmas Tree and again as part of the Christmas morning breadfast spread.I love these rolls either way, with or without the pecans. This recipe looks like it has a lot of steps but I promise, it is a snap. And sooooo good!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Um, yum!! Easy for sure... delicious definitely!


1 pkg
or 2 1/2 teas. yeast
1 c
water, warm
1/4 c
powdered milk or buttermilk
1/2 c
1/4 c
cooking oil
4 c
self-rising flour
1 c
3 tsp
ground cinnamon
3/4 c
finely chopped pecans (optional)
1/2 - 1 stick
butter, room temperature
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2 c
confectioners' sugar, sifted
1 tsp
3-4 tsp
warm water

Directions Step-By-Step

Dissolve the yeast in 1 cup of WARM water. Allow to sit about 5 minutes. Stir to make sure all of the yeast is dissolved.
In a large bowl, add the yeast mixture to the powered milk, sugar, oil and egg.
Slowly add in 1 1/2 cups flour and work in until smooth. Gradually add 2 - 2 1/2 cups more flour until you get the dough to a good working consistency so that it is easy to handle. Cover and let rest for 5 minutes.
Knead the dough onto a floured surface until smooth. Put dough in a large bowl with lightly oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size.
On a floured surface, knead the dough until smooth and then roll it out into a large rectangle. Generously spread the room temperature butter over the top of the rectangle of dough.
In a small bowl, mix together the cinnamon and the sugar and sprinkle evenly over the top of the buttered dough.
Sprinkle the chopped pecan pieces evenly over the sugar-cinnamon mixture. (OPTIONAL)
Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1 inch intervals with kitchen twine.
Place on a greased cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size.
Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool. While still warm , drizzle with the glaze.
TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioner's sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Hashtags: #Christmas, #Brunch

  • Comments

  • 1-5 of 224
  • user
    Di Di Di75 - Feb 17, 2011
    sounds like the recipe I use for my bread machine except no oil use butter and vanilla puddin mix and no white sugar use brown sugar for the fillin they are sooo good
  • user
    Debbie Thurmond debbiethurmond - Feb 17, 2011
    Wow Di Di!!! Your recipe sounds good! I love my bread machine. But I don't have a cinnamon roll recipe that I love to make in it.
  • user
    Di Di Di75 - Feb 18, 2011
    just use the dough cycle, roll it out, fill it, cut it, let rise, and then bake I put pecans in mine for the first time never even thought of it so yummy maybe some mini chocolate chips for a change too
  • user
    Brenda Downey BJD - Mar 8, 2011
    I have a question, in your recipe it states to add either buttermilk or powdered milk. Referring to the powdered milk, do we have to add the water to make the powdered milk and then measure to add it to the recipe or measure just the powder milk? Thank you for sharing this delicious recipe!
  • user
    Debbie Thurmond debbiethurmond - Mar 8, 2011
    Hey Brenda. Measure the milk dry. You will add the warm water where you dissolved the yeast to the dry powdered milk,sugar, oil and egg. Hope this helps you.