Debbie Thurmond Recipe

Easiest Ever Cinnamon Rolls

By Debbie Thurmond debbiethurmond

Prep Time:
Cook Time:

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
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

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Debbie Thurmond debbiethurmond
Feb 26, 2015
So glad that your family loves these, Alice! They are a family favorite at our house as well! My son was about 10 when I first started making these. He will be 45 this year! God bless!
Alice Conley conlam1
Feb 26, 2015
I have made these several times and they are DELICIOUS! ! My family loves them. I have made them with the powder milk but prefer with liquid buttermilk. I also add alittle unsalted butter a hint of nutmeg salt and cinnamon too the glaze....BOMB.COM. Thanks so much dDebbie for posting this recipe. ..its in the family book!
Debbie Thurmond debbiethurmond
Apr 17, 2014
So glad you loved them, Alice. I don't think you can beat this recipe for total goodness! It is one of my faves. Thanks for the review!
Alice Conley conlam1
Apr 17, 2014
3 words awesome, delicious, easy. I will never buy cinnamon rolls again.
Debbie Thurmond debbiethurmond
Apr 13, 2014
Thanks Wendi! Yes, Tawni, you should have no problem finding the powdered buttermilk. I have never made the recipe using actual buttermilk, but you would have to cut back on the liquids. Linda, I get a lot of rolls, at least a dozen. It would depend on how thin you roll out your dough and how long you make your roll before cutting.