Real Recipes From Real Home Cooks ®

easiest ever cinnamon rolls

(29 ratings)
Blue Ribbon Recipe by
Debbie Thurmond
Shreveport, LA

This recipe was first given to me by a dear friend when we were stationed in Germany in the '80s. 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 breakfast spread. I love these 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

Um, yum!! Easy for sure... delicious definitely! These cinnamon rolls take a little effort and time, but they're by no means hard to make. The dough is soft and melts in your mouth. There's just enough butter and cinnamon for a wonderful gooey center. On top is a classic glaze that adds just the right amount of sweetness. If you have leftovers, they're fantastic heated in the microwave.

— The Test Kitchen @kitchencrew
(29 ratings)
yield 12 serving(s)
prep time 2 Hr
cook time 30 Min
method Bake

Ingredients For easiest ever cinnamon rolls

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

How To Make easiest ever cinnamon rolls

Test Kitchen Tips
We found adding 3 1/2 cups of flour in the mixing process was just right. Using 1/2 cup of flour for kneading worked great.
  • Dissolving yeast in warm water.
    To make the rolls, dissolve the yeast in the warm water. Allow to sit for about 5 minutes. Stir to make sure all of the yeast is dissolved.
  • Yeast, powdered milk, sugar, oil, and egg in a bowl.
    In a large bowl, add the yeast mixture to the powdered milk, 1/2 cup sugar, oil, and egg.
  • Slowly adding flour.
    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.
  • Kneading the dough.
    Knead the dough on a floured surface until smooth.
  • Dough in an oiled bowl covered in plastic wrap to rise.
    Put the dough in a large lightly-oiled bowl. Cover and set in a warm place. Allow to rise until the dough has doubled in size.
  • Dough rolled into a rectangle on a floured surface.
    Turn the risen dough out onto a floured surface and knead until smooth. Then roll it out into a large rectangle.
  • Butter and cinnamon sugar sprinkled over the dough.
    Generously spread the butter over the top of the dough. Combine the cinnamon and the remaining sugar in a small bowl and sprinkle the mixture evenly over the butter. Sprinkle the chopped pecan pieces over the cinnamon-sugar mixture, if using.
  • Dough rolled into a log.
    Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1-inch intervals with kitchen twine.
  • Sliced rolls in a greased baking dish.
    Place in a greased baking dish or on a greased cookie sheet. 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.
  • Prepared glaze in a bowl.
    To prepare the glaze, add the vanilla to sifted confectioners' sugar in a small mixing bowl. VERY SLOWLY, add the 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.
  • Glaze drizzled over warm cinnamon rolls.
    While still warm, drizzle the cinnamon rolls with the glaze.