Real Recipes From Real Home Cooks ®

carol's cinnamon rolls

(6 ratings)
Blue Ribbon Recipe by
Carol Jesmer
Colorado Springs, CO

My husband loves cinnamon rolls. I wanted something that tastes like the cinnamon rolls that can be purchased at the mall, so I began playing around and came up with these. We love them. I use my bread machine just because it takes the work out of kneading them, but they can be made without a bread machine. I use only the dough cycle.

Blue Ribbon Recipe

There's no other way to say it, these homemade cinnamon rolls are scrumptiously delicious. The raisins and nuts, mixed with brown sugar, cinnamon, and butter is the perfect filling. We opted for pecans and loved the crunch. Not a fan of raisins or nuts? No worries, you can leave them out and they'll still be wonderful. The best part is how easy they are to make. The bread machine does all the hard work. Your family will love to wake up to these fresh from the oven. My, oh my, they're good.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 12 rolls
prep time 3 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For carol's cinnamon rolls

  • 4 Tbsp
    melted butter
  • 4 Tbsp
  • 1/2 box
    pudding mix (3.4 ounce box - I use vanilla or butterscotch)
  • 1 c
  • 1 md
  • 1 Tbsp
  • 1/2 tsp
  • 4 c
    bread flour (I use all-purpose)
  • 2 1/2 tsp
    yeast (I use dry yeast, sometimes rapid rise)
  • 1 c
    brown sugar
  • 2 tsp
  • 1/2 c
    softened butter
  • 1/2 c
    chopped nuts, optional
  • 1/4 c
    raisins, optional
  • 4 oz
    cream cheese, softened
  • 1/4 c
    butter, softened
  • 1 1/2 c
    powdered sugar
  • 1/2 tsp
  • 1 1/2 tsp

How To Make carol's cinnamon rolls

Test Kitchen Tips
If the frosting is a little thick, add another teaspoon of milk so it will spread easier.
  • Placing the ingredients in the bread mixer.
    For the bread, place all ingredients in a bread machine following the order of the machine.
  • Setting the machine to dough cycle.
    Set on the dough cycle.
  • Dough placed on a lightly floured surface.
    After the dough cycle, remove from the machine and place dough on a lightly floured surface.
  • Rolling out the dough.
    Roll out to about a 17 x 10 rectangle.
  • Mixing sugar and cinnamon.
    For the filling, mix the brown sugar and cinnamon in a small bowl.
  • Smearing butter on the dough.
    Spread the softened butter over the dough.
  • Sprinkling cinnamon sugar over butter.
    Sprinkle with the brown sugar cinnamon mixture.
  • Sprinkle nuts and raisins.
    Add nuts and raisins, if using.
  • Rolling the dough.
    Roll tightly from the long end.
  • Pinching the edges of the dough.
    Pinch the edges closed when completely rolled.
  • Cutting dough into slices.
    Slice the dough into about 1/2 inch slices (or larger, depending on how big you want to make them).
  • Placing cut rolls into a baking dish.
    Place rolls into cake pans (I use a greased 9x13 pan. You may need two - sometimes I can get as many as 20 rolls to a batch.)
  • Letting dough rise.
    Let rise until doubled.
  • Cinnamon rolls out of the oven.
    Preheat oven to 350 degrees F for 15-20 minutes. Do not over bake.
  • Combing frosting ingredients in a bowl.
    For the frosting, combine all ingredients in a medium bowl.
  • Spreading frosting on the cinnamon rolls.
    Spread frosting on the warm rolls.
  • Cinnamon rolls with frosting.
    They are best if eaten fresh, but 10 -15 seconds in the microwave will soften them up.