Old Fashioned Cinnamon Rolls

Another delicious cinnamon roll recipe. Make ahead instructions included! This one makes enough for a small crowd, so plan accordingly 🙂

Yield: 24 rolls

Prep Time: 40 min + rising times

Cook Time: 20 min

Old Fashioned Cinnamon Rolls

Perfect recipe for classic, old-fashioned cinnamon rolls...


5 cups all-purpose flour, divided (+ more, if needed)
1 envelope active dry yeast
1 cup milk
1/3 cup butter
1/3 cup granulated white sugar
1/2 teaspoon salt
3 large eggs
3 Tablespoons butter, melted
2/3 cup granulated white sugar
2 teaspoons ground cinnamon

1 1/4 cups powdered sugar
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 to 2 Tablespoons half and half or whipping cream


1. Prepare dough: In a large bowl, combine 2 1/4 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, butter, sugar and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low sped for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

2. Turn out onto a lightly floured surface. Knead in any remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total) - adding in extra flour, if needed. Shape into a ball. Place in a greased bowl, turning once to grease all sides of the dough. Cover; let rise in a warm place until double in size (about 1 hour).

3. Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two baking sheets or two 9 x 1 1/2-inch round baking pans. Roll each dough half into a 12 x 8-inch rectangle. Brush rectangles with the melted butter. In a small bowl, combine the 2/3 cup sugar and the cinnamon; sprinkle over dough rectangles. Starting from a long side, roll up each rectangle into a spiral; seal seams. Cut each spiral into 12 slices (place a length of dental floss under the roll, crisscross it at the top and pull quickly to make a neat slice). Place slices, cut sides down, on prepared baking sheets or in prepared pans.*

4. Cover loosely; let dough rise in a warm place until nearly double in size (about 30 minutes).

5. Preheat oven to 375°F. Bake rolls for 20 to 25 minutes or until light brown. If necessary to prevent overbrowning, cover the rolls loosely with foil for the last 5 to 10 minutes of baking.

6. Remove from oven. Cool for 1 minute. Transfer the rolls to a wire rack; cool slightly. (If using baking pans, carefully invert rolls onto wire rack. Cool slightly. Invert again onto a platter.

7. Prepare glaze: In a small bowl, stir together powdered sugar, corn syrup and vanilla. Stir in enough half and half or cream to reach drizzling consistency.

8. Drizzle glaze onto warm cinnamon rolls.


*To make the rolls ahead, prepare as directed through Step 3. Cover slices loosely with plastic wrap, leaving room for slices to rise. Chill for at least 2 hours or up to 24 hours. Uncover slices; let stand at room temperature for 30 minutes. Break any bubbles with a greased toothpick. Continue as directed in steps 5 and 6.
*To create a warm place for rising, use your oven. Turn on the oven to 400 degrees for 1 minute, then turn it off to create a nice, warm place for rising your dough. Don't forget to turn it off though... you just want to warm it up slightly- you don't want it hot!

Source: RecipeGirl.com (adapted slightly from BHG Holiday Baking 2005)